Herby Ranch Dip
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Herby Ranch Dip
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A versatile, zero-waste recipe for a dreamy, creamy ranch dip that is designed to use what you have on hand at home.
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Ingredients
- 1/2 cup light herbs packed, parsley, chives, etc
- 1 Tablespoon lemon juice freshly squeezed
- dash Worcestershire sauce
- 1/2 cup cream cheese
- 1/3 cup mayonnaise
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon dried dill
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 1/2 cup Greek-style yoghurt high fat
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Instructions
- In a high powered blender, pulse the herbs a few times to chop them. Parsley and chives are classic ranch herbs, but you could also use a mix of basil, dill and oregano.
- Add the lemon juice and the Worcestershire sauce. Scrape down the blender and pulse again.
- Add the cream cheese and mayonnaise to the blender. Scrape down the sides and blend until the ingredients come together in a creamy, pale dip.
- And the spices: garlic, dill, salt and pepper. Scrape down the blender and mix again! Finish the dip by adding the thick Greek yogurt and blending one last time. The dip will be quite thin, but it WILL firm up in the fridge to the perfect consistency, trust me.
- Taste the dip. Adjust the seasonings to suit your tastes....more lemon juice for tang, more pepper for kick, more yogurt if it's tasting to punchy.
- Pour the dip into a jar, cover and refrigerate for at least 1 hour before serving. Dip will keep for up to 5 days in the fridge.
Notes
- Dip will look thin, but it thickens in the fridge!
- For an extra creamy dip, substitute sour cream for the Greek yogurt.
- If you're serving the dip with salted chip, omit the salt in the recipe.
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