Prep Time
15 min
Smoky, spicy chipotle paired with cool, creamy ranch flavour makes for the ultimate veggie (and chip!) dip.
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ingredients
1
cup mayonnaise
½
cup sour cream
¼
cup Italian parsley, (flat-leaf) parsley leaves, minced
2
Tbsp fresh dill, minced
1
Tbsp minced fresh chives
1
tsp Worcestershire sauce
½
tsp freshly ground black pepper
½
tsp white vinegar
¼
tsp paprika
¼
tsp kosher salt
⅛ tsp cayenne pepper
Dash hot sauce
1
- 2 chipotle peppers
1
clove clove garlic, smashed
¼
- ½ cup buttermilk (as needed for desired consistency)
3
pounds lbs carrots, cut into batons
3
packages packages celery, cut into batons
6
cucumbers, cut into batons
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directions
Step 1
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.
Step 2
Serve the carrots, celery and cucumbers with the dip.
Step 3
Yield: About 3 cups of dip