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Food Network Kitchens

Ranch Dip and Baby Carrots

From Food Network Kitchens

  • Prep Time

    5 min

  • Level

    Easy

  • Yield

    8 servings

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Times:

Prep
5 min
Inactive Prep
--
Cook
--
Total:
5 min
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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.

Rated: 5 stars out of 51 Review

Nutrition Facts

Nutritional Analysis
per serving
Calories
221
Fat
22 grams
Saturated Fat
4 grams
Carbohydrates
3 grams
Fiber
1 gram
Protein
1 gram
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