Ingredients
Smokey Ranch Dip:
- 1 cup sour cream
- 1 cup mayonnaise
- 1/4 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)
- 2 teaspoons honey
- 1 large bell pepper, hollowed out for presentation
Veggie Basket:
- Green beans
- Asparagus spears
- Broccoli florets
- Rainbow carrots
- Baby yellow carrots
- Baby heirloom tomatoes
- Baby fennel, sliced
- Icicle and big red radishes
- Cucumbers, sliced
- Jicama, peeled and cut into sticks
- Yellow summer squash, cut into coins
- Purple bell peppers, seeded and cut into strips
Directions
Smokey Ranch Dip:
Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.
Veggie Basket:
Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely.
Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.
Photo: Veggie Basket with Smokey Ranch Dip Recipe
















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By Law_Student86
Chicago, IL
on November 27, 2011
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I made this with roasted veggies and it was a hit! I cut the recipe in half as there was only 5 of us and there was plenty. This would also be delicious with onion rings!
By perrymcneil_115...
Marshall, MN
on December 27, 2008
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Use 1/2 tsp of salt and this will make you the most popular person at the party...VERY good flavor!!
By cpalmatier_537828
Dacula, GA
on November 01, 2008
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I did use a lot less salt but still really did not like this dip. Felt it was somewhat bland and flavors did not meld well. I threw it out.
Read all 12 reviews