Easy Buttermilk Ranch Dip
Yup, it's getting to be that backyard shindig time of year again. You know, the barbecues, the friends and family, the kids on the trampoline, the smore's, the pick-up soccer games, the mosquitos (sorry, I got a little carried away with the list) and the easy-to-make snack-y foods like this refreshing and creamy Buttermilk Ranch Dip that comes together in under 10 minutes. It's the perfect appetizer for all your outdoor (and indoor) shindigs!
To me, veggies and dip are the quintessential party food. Everyone's happy when they see a big platter of colorful veggies and just-waiting-to-be-dunked-in dip--dieters and non-dieters alike. Even kids! I've witnessed it!
If ranch dip seems kind of ho-hum and mundane to you, give this version another chance cause all the fresh herbs and spices here really add a ton of flavor. In a pinch, could you sub in garlic powder and dried thyme and dill for the real things? Sure! But I urge you to use the real stuff if possible--it truly makes a difference and lifts this from ordinary ranch dip to "mmmn...what is this? Serve or bring this to your next party and watch as people dunk again and again (hopefully not with the same veggie) and know that that was a worthwhile 10 minutes of your time!
Easy Buttermilk Ranch Dip
Makes close to 2 cups of dip
Prep Time: 10 minutes
Ingredients
- 1/2 cup buttermilk
- 2/3 cup mayonnaise (I use Hellman's Light)
- 2/3 cup sour cream (you can use use light)
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1-2 garlic cloves, minced
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon sweet paprika
- Kosher salt and black pepper to taste
The Recipe
1. Place all the ingredients except the salt and pepper in a medium-sized bowl and combine well. Season to taste with the salt and pepper. Cover and chill until ready to use so that the flavors have a chance to meld together. Serve with cut up veggies, pita chips, crackers--whatever you like.
Enjoy!
Note: Recipe adapted from The Mom 100 Cookbook by Katie Workman. This recipe is originally more of a salad dressing--if you want it to be that way up the buttermilk to 2/3 cup and cut both the mayo and sour cream to 1/2 cup each.
