Homemade Ranch Veggie Dip
I’m glad Josie at Pink Parsley didn’t think it was weird when I shot her a quick message telling her I was going to be stranded in her hometown (4 hours from my hometown) with nothing to do for about 8 hours waiting to catch a flight to LA. I was hoping she’d invite me over to kill the free time I had. Wouldn’t you know? She did.
I informed my husband I was going to a blogger’s house for breakfast and he basically said “had fun,” without really thinking through the scenario, I suppose. He did, responsible man that he is, eventually ask Josie’s last name at the last minute in case I went into labor or something.
Yeah. I guess I haven’t mentioned that on the blog but I’m currently pregnant. Like, really pregnant. Juuust shy of 36 weeks. You might have seen some hints of it on Instagram or maybe you made inferences based on my lack of blog posts lately. Or maybe by now my readers have dwindled down to only people that know me in real life anyway in which case this is no news to you
Anyway, Josie and I had tons to talk about from babies, to raising little boys, to recipes. One recipe that came up was a lightened up homemade Ranch dressing.
She mentioned the recipe on her blog was a lightened up version of a recipe she’d seen on Shawnda’s blog, Confections of a Foodie Bride. I would also like to mention that if I was stranded in whatever part of Texas Shawnda lives in, I’d also send her a note begging for a lunch or something to help kill my time. Hopefully, she’d oblige. And by the way, I’d do the same for all you people but I know you’ll never be stranded in my town of Population 500 in rural South Carolina.
Anyway. After talking about Ranch dressing I basically had to make it as soon as I got home and it was shockingly easy. I don’t know why it seems intimidating but it totally shouldn’t. Josie’s adapted recipe from The Gourmet Cookbook (via Shawnda’s blog!) is a lightened up version of the original and I changed Josie’s version just slightly to make it more of a veggie dip and less of a dressing by omitting the buttermilk so the consistency was thicker. I took the dip to a dinner party and it was a resounding hit – so much that people were finding random things after the veggies were long gone to dip in the dressing just to have more of it.
Ranch Veggie Dip (adapted from Pink Parsley; originally from The Gourmet Cookbook)
- 1/2 cup low-fat mayonnaise
- 1 cup fat-free Greek yogurt
- 2 tsp olive oil
- 3 Tbs snipped fresh chives
- 1/4 cup chopped fresh parsley
- 1 large clove garlic
- 1/4 tsp dried dill
- juice of 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Combine all the ingredients in a food processor and puree until smooth. Taste and season with additional salt, pepper, and/or lemon juice if desired. If mixture is too thick, add a splash of buttermilk. If too thin, thicken with additional Greek yogurt.
- Store, chilled, in an airtight container.