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Epicurious

Ranch Dip with Vegetables

4.1

(24)

Plate of vegetables and Ranch Dip
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

Recipe information

  • Total Time

    1 hour 30 minutes (includes chilling)

  • Yield

    Serves 12

Ingredients

¾ cup sour cream
½ cup mayonnaise
⅓ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh chives
¼ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
4 carrots, cut into sticks
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 small jicama, peeled, halved lengthwise, and cut into sticks
1½ cups grape or cherry tomatoes (9 oz)

Preparation

  1. Step 1

    Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).

    Step 2

    Serve dip with vegetables.

    Do Ahead: Dip can be chilled up to 2 days. Vegetables can be cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.

TagsBon AppétitCruditéDipSour CreamDairyParsleyHerbs & SpicesChiveCarrotRoot VegetableVegetableCeleryCucumberJicamaCherry TomatoTomatoGrape TomatoStarterSnackDinnerLunchGluten FreeNut FreeVegetarianKetoMake AheadEasyNo-CookSuper Bowl

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