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Ranch-Style Dip with Dippers

This recipe is designed for young chefs to prepare. Moms and Dads: take your kids on a shopping trip to the farmers’ market and let them choose their favorite vegetables to use as the dippers. 

Ingredients:

  • 1/2 cup mayonnaise   
  • 1/2 cup low-fat buttermilk   
  • 1 Tbs. minced fresh flat-leaf parsley, or 1 tsp. dried parsley 
  • 1 tsp. minced shallot, or 1/2 tsp. onion powder 
  • 1 garlic clove, minced, or 1/2 tsp. garlic powder 
  • 1/2 tsp. salt, plus more, to taste 
  • 1/4 tsp. freshly ground pepper, plus more, to taste 
  • Dippers for serving: raw cucumber spears or slices, carrots, snow peas, celery sticks, jicama sticks, cauliflower florets, broccoli florets, zucchini slices and bell pepper strips 

Directions:

In a bowl, combine the mayonnaise, buttermilk, parsley, shallot, garlic, the 1/2 tsp. salt and the 1/4 tsp. pepper. Stir until blended. Taste and adjust the seasonings with salt and pepper, if needed.

Transfer the dip to a serving bowl. Serve cold or at room temperature with your favorite dippers. Store any leftover dip in a covered container in the refrigerator for up to 3 days. Makes about 1 cup.

Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).