• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Easy Ranch Dip and Dressing

October 2, 2009 | Appetizers, Condiments, Salads

I hosted a fun party last night – a Sangria, Swap, (Late) Summer, Silpada Party for aboug 30 women. I made the sangria – white and red – and will share those recipes later with you, but wanted to show you this fun way to serve your crudite (fancy for vegetable appetizer) and dip.
Firstly, all of those lovely vegetables you see came from my CSA farm this past week or two – red and orange peppers, yellow and orange carrots, and green beans. I knew I just had to serve them and I made my new favorite salad dressing to use as a dip. If you want to use this as a salad dressing, I recommend thinning it with some milk, but as a dip, just use the sour cream and mayo. And you can make this as fattening as you like – use anything from full fat to light to non fat mayo and sour cream to make it work for you.

Easy Ranch Dip and Dressing
 
Prep time
Total time
 
Recipe type: Appetizer,Salad
Serves: 8
Ingredients
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon minced fresh dill (or more to taste)
  • 1-2 cloves garlic, minced fine (I use the Microplane for this)
  • 2 tablespoons white vinegar (or more to taste)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2-3 tablespoons milk, optional
Instructions
  1. Combine mayonnaise, sour cream, dill, garlic, vinegar, salt and pepper and mix well. If you prefer a thinner salad dressing, add milk, one tablespoon at a time until you achieve the desired consistency.

 

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • linger denver scallops with melon and house made salumi
  • chinese takeout
  • mustard's chili dog with a taste of fries
  • fish tacos
  • mcloughlins restaurant and bar
  • session kitchen denver dining room
  • dining out tip

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peach peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele


Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives