Appetizers
Ranch Dip
Makes about 2 1/2 cups
Ranch Dip
Makes about 2 1/2 cups
The perfect dip for crudités.
Ingredients
- ¼ cup fresh parsley
- 1 scallion, trimmed and cut into 1-inch pieces
- 4 fresh chives, cut into 1-inch pieces
- 1 tablespoon fresh dill
- 1 garlic clove, peeled
- 1 cup Greek yogurt
- 1 cup sour cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon capers
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch crushed red pepper
Preparation
- Put the parsley, scallion, chives, and dill in the work bowl of the food processor. Pulse on Chop until finely chopped. Scrape down the bowl and then add the garlic. Process continuously on Chop until finely chopped.
- Add the remaining ingredients. Process on Chop until smooth.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Put the parsley, scallion, chives, and dill in the work bowl of the food processor. Pulse on Chop until finely chopped. Scrape down the bowl and then add the garlic. Process continuously on Chop until finely chopped.
- Add the remaining ingredients. Process on Chop until smooth.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
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