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Categories: Sauces and condiments, Vegetarian

Creamy ranch dipping sauce

Creamy ranch dipping sauce
Anne Cusack / Los Angeles Times

Take everything you love about a French fry -- that crisp, golden-brown crust enveloping an oh, so fluffy interior -- and flatten it. In fact, go ahead and smash it. Lately, I've been frying up smashed potatoes, and they're everything ... Read more

Total time: 25 minutes, plus 2 to 3 hours refrigeration time | Makes about 1 quart
  • 1 (8-ounce) container cream cheese, softened
  • 1 (16-ounce container) sour cream
  • 1 cup mayonnaise
  • 1 tablespon minced garlic
  • 1/4 cup minced red onion
  • 2 tablespoons chopped parsley
  • 2 tablespoons plus 1 teaspoon chopped chives
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped tarragon
  • Zest of 1 lemon, finely grated or chopped
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground chipotle pepper
  • Fresh ground black pepper to taste

Step 1In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Season to taste with black pepper, and adjust the salt and vinegar if desired. Cover and chill until needed; the dip tastes best if the flavors are allowed to develop 2 to 3 hours before serving. The dip will keep, covered and refrigerated, up to 3 days.

Each tablespoon:
51 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 5 grams fat; 2 grams saturated fat; 10 mg cholesterol; 0 sugar; 73 mg sodium.
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