Ranch Meets Herb Dip
Prep Time: 25 minutes | Cook Time: None| Chill Time: 2 hours | Total Time: 2 hours, 25 minutes | Serves/Makes: 10 (3 tablespoons each servings)/approx. 2 cups
If you are that one guest who must bring the veggie tray to gatherings, and you get “the looks” and remarks from your carnivore friends and family, I have just rescued you. No more peeling the foil or plastic off the (possibly) expired and very processed “ranch dip” that is nestled into the tray. This recipe will change the minds of the anti-vegetable-tray folks.
Back in the 2000’s when Food TV was more about teaching skills in the kitchen for home cooks, I remember watching Ina Garten make the easiest appetizer. And, as always, it sounded full of flavor. Her recipe, Herb Dip, was something I had to try for myself.
It was delicious. I made her recipe in a cooking class I was asked to do for our church ladies. Side story here… I was super-nervous. I had never done anything like that before. My cobalt blue KitchenAid stand mixer was confidently whipping the dip when my brain disconnected and I lifted the paddle attachment without shutting the speed OFF. It was like the comedian Gallagher on a smaller scale! The ladies in the front two rows reared back in fear of being splattered… which wasn’t much, but enough I wanted to crawl under the table and disappear into thin air, never to be seen again. Ah, fun times. Sort of…
Back to now, I recently made my Ranch Dressing for a dear friend and because of the fresh herbs, it reminded me of Ina’s dip recipe. So… let’s have a marriage of the two recipes and, hopefully, this recipe will take your veggie tray from “oh.” to “OH!”
You’re welcome, and as always Enjoy!
See the Notes for another idea for this dip!
If you make this dip, tag me on social media! I’d love to hear from you!
Ranch Meets Herb Dip
Ingredients
- 8 ounces full-fat cream cheese, room temp/very soft
- ½ cup full-fat mayonnaise, I love Duke’s and Chosen for avocado mayo
- 2 tablespoons full-fat plain Greek yogurt, drained of any liquid
- ⅓ cup green onions, green and white parts, thinly sliced
- ¼ cup fresh Italian parsley leaves, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, thinly sliced
- ½ teaspoon roasted garlic powder, or regular garlic powder
- ¼ teaspoon Aleppo pepper flakes, or crushed red pepper flakes, optional
- 1 ½ teaspoons Dijon mustard, not yellow mustard
- ¼ teaspoon fine sea salt, or to taste, (taste before adding)
- Freshly- cracked black pepper, or white pepper, to taste
Instructions
- Using a stand mixer fitted with the paddle or a hand-held mixer, whip the cream cheese until smooth, no lumps remain. Add the mayo and yogurt, and combine well.
- Add the green onions, fresh herbs, garlic powder, Aleppo flakes, mustard, salt, and pepper to taste. Combine thoroughly. Taste and adjust any seasonings. (You may not need to add salt.)
- The dip may be served immediately, but a chill in the refrigerator for 1 - 2 hours helps the flavors to meld throughout and makes a better-tasting dip.
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