Raw Veggies with Chipotle Ranch Dressing

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
3 hr

Yield:
About 3 cups dip
Level:
Easy

Ingredients
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup Italian (flat-leaf) parsley leaves, minced
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon minced fresh chives
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • Dash hot sauce
  • 1 to 2 chipotle peppers
  • 1 clove garlic, smashed
  • 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
  • 3 pounds carrots, cut into batons
  • 3 packages celery, cut into batons
  • 6 cucumbers, cut into batons
Directions

In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Serve the carrots, celery and cucumbers with the dip.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Roasted Vegetable and Goat Cheese Terrine

    Recipe courtesy of Emeril Lagasse