Ranch Dip and Baby Carrots
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 221 calorie
- Saturated Fat
- 4 grams
- Carbohydrates
- 3 grams
- Protein
- 1 grams
- Total: 5 min
- Prep: 5 min
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.