Name: Homemade Ranch Dip with Vegetables
Cook time: 30 minutes
Total time: 1 hour 30 minutes (includes chilling)
Yield: Serves 12
Ingredients: ¾ cup sour cream; ½ cup mayonnaise; ⅓ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh chives; ¼ teaspoon minced garlic; ¼ teaspoon salt; ¼ teaspoon black pepper; 4 carrots, cut into sticks; 6 celery ribs, cut into sticks; 1 seedless cucumber (usually plastic-wrapped), cut into sticks; 1 small jicama, peeled, halved lengthwise, and cut into sticks; 1½ cups grape or cherry tomatoes (9 oz)

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

Recipe information

Total Time
1 hour 30 minutes (includes chilling)
Yield
Serves 12

Ingredients

¾ cup sour cream

½ cup mayonnaise

⅓ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh chives

¼ teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon black pepper

4 carrots, cut into sticks

6 celery ribs, cut into sticks

1 seedless cucumber (usually plastic-wrapped), cut into sticks

1 small jicama, peeled, halved lengthwise, and cut into sticks

1½ cups grape or cherry tomatoes (9 oz)

Preparation

Step 1
Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Step 2
Serve dip with vegetables.
Do Ahead: Dip can be chilled up to 2 days. Vegetables can be cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.