Ranch Dip with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Active time: 30 min Start to finish: 1 1/2 hr (includes chilling dip) Ingredients:
3/4 cup sour cream |
1/2 cup mayonnaise |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh chives |
1/4 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 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 |
1 1/2 cups grape or cherry tomatoes (9 oz) |
Directions:
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).
2. Serve dip with vegetables.
3. Cooks' notes: 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.
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