Ranch Dip and Baby Carrots

If your kids like pesto, try whisking in a tablespoon or two into this easy dip.
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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 8 servings
  • Nutrition Info
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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


  1. 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.