Ranch Dip and Baby Carrots

Ingredients

• 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

Directions

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.