This recipe features seven different ways to prepare ranch dip – one for every day of the week! The ingredients listed are for the tangy ranch base. Check out the preparation instructions for additional ingredient ideas.
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated
- A few dashes of hot sauce
- 2 tablespoons fresh flat leaf parsley (about a palmful), chopped
- 2 tablespoons fresh dill (about a palmful), chopped
- 1 tablespoon fresh chives (about a palmful), chopped
- Salt and freshly ground black pepper
In a medium size bowl, mix together the buttermilk, sour cream, white wine vinegar, garlic, hot sauce, parsley, dill and chives. Season with salt and freshly ground black pepper. Mix in any of your favorite ingredients to make it special – suggested Ranch Mix-Ins are below:
Add 1 mashed avocado, a dash of hot sauce and a dash of lemon juice and serve with whole grain tortilla chips. It’s Ranchamole!
Add 1/4 cup salsa and serve with whole grain tortilla chips for Tex-Mex.
Add 1/4 cup barbecue sauce and serve with chicken tenders.
Add 1/4 cup pesto and serve with pita crisps and breadsticks.
Add 1/4 cup sundried tomatoes and Parmigiano Reggiano cheese and serve with pita crisps and breadsticks.
Add 1/4 cup chopped artichokes and spinach and serve with pita crisps and breadsticks.
Add 4-5 slices of finely chopped smoked salmon and serve with pumpernickel bread squares and cucumber spears or slices.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.