 |
|
|
Ranch Dip and Baby Carrots
|
|
|
|
If your kids like pesto, try whisking in a tablespoon or two into this easy dip.
1/2 to 1 small clove garlic
1/2 teaspoon kosher salt
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
1 scallion (white and green) minced
3/4 teaspoon finely grated orange zest
Freshly ground black pepper
2 cups baby carrots or other vegetables
Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.
Copyright 2004 Television Food Network, G.P. All rights reserved.
|
Nutritional Analysis
per serving |
Calories
221 |
|
Fat
22 grams |
Saturated Fat
4 grams |
|
Carbohydrates
3 grams |
Fiber
1 gram |
|
Protein
1 gram |
|
Try our Fat & Calorie Calculator
for additional information. |
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
