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Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Episode: Hitting the Road

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Raw Veggies with Chipotle Ranch Dressing

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Chipotle-Ranch Veggie Dip (02:51)

Total:: 3 hr 20 min
Active:: 20 min

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

Watch how to make this recipe.

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.

My Private Notes

Name: Raw Veggies with Chipotle Ranch Dressing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: About 3 cups dip
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