Ranch Dressing Dip
- August 27, 2013 |
- by Kirstin Uhrenholdt
Here is another perfect “dinner” to eat on the porch swing on nights it’s too hot to cook and it’s too lovely be inside for even a moment. Go for a walk through your farmer’s market or vegetable garden, or stand in the cool breeze of your refrigerator as you pick the crunchiest, most colorful vegetables you can find.
Carrots and celery of course, and try raw cauliflower, it is delicious.
The crisp pale green leaves of a head of romaine, cut into little wedges, are perfect for dipping.
Cabbage! Cabbage is the most underrated raw vegetable on a plate, it CRUNCHES and comes in beautiful purple to boot.
Sweet peas, green beans and pink radishes too. Rinse them in the sink, peel them sitting on the stoop, put them all on a pretty platter with a bit of dip.
Serve with thick slices of whole grain bread, cubes of good cheese, and maybe a few of the eggs you boiled this morning before it got hot, peeled, quartered and sprinkled with salt.
Sit somewhere you can watch the sunset, and crunch together in content silence.
“RANCH” DRESSING OR DIP
3⁄4 cup buttermilk
2 tablespoons low-fat mayonnaise
2 tablespoons Greek yogurt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
2 tablespoons chopped parsley (or 4 tablespoons of the fresh herbs you have available)
2 teaspoons vinegar (or lemon)
1 small shallot, chopped
1⁄2 teaspoon sugar
Salt and pepper to taste
TO MAKE 1 1⁄4 CUPS
In a blender, blend all ingredients until smooth. Taste and adjust the seasonings.
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