Whoever mixed together the first Ranch Dressing is a true culinary genius. Creamy, herby, tangy. It's delicious. And truly makes eating veggies much more enjoyable.
Granted, you can find some pretty stellar bottles of Ranch Dressing at the grocery store. And I do most weeks. But when I'm looking to step up my hostess status just a bit, I make my own, especially when serving as a standalone appetizer with crudites.
My Ranch Dip comes together in minutes. Of course, it has all the common players - creamy mayo... fresh parsley, dill and chives... grated garlic... tangy buttermilk. For added freshness, I mixed in a bit of grated cucumber. This dip has a bit of a tzatziki vibe, and I'm not at all upset about it!
Cucumber Ranch Dip served alongside colorful and crisp veggies is going to be a hit at your next gathering.
Cucumber Ranch Dip
Ingredients
· ½ cup good quality mayo
· ½ cup Greek yogurt
· 1 garlic clove, grated
· 2 tbsp fresh parsley, chopped fine
· 2 tbsp fresh dill, chopped fine
· 1 tbsp fresh chives, chopped fine
· 2 tbsp shredded seedless cucumber
· ¼ tsp salt
· ½ tsp black pepper
· 2 tsp white vinegar
· ¼ cup or more of buttermilk
· Dippers for serving (carrots sticks, cucumber slices, bell pepper slices, potato chips, etc)
In a small bowl, whisk together all of the ingredients until smooth and creamy. Thin with additional buttermilk if desired.
Cover with plastic wrap and chill for at least 30 minutes before serving.
Makes about 1 ½ cups
Gluten Free Friendly!
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