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No-Cook, Sauces and Condiments

Ranch and blue cheese dipping sauce

Ranch and blue cheese dipping sauce
Wally Skalij / Los Angeles Times

Whether your tailgate party involves a custom rotisserie and team color-coordinated tents, or a simple picnic on an old blanket, no pregame ritual is complete without the spread. This is one party that's as much about the food as it ... Read more

Total time: 25 minutes, plus 2 to 3 hours refrigeration time | Makes about 1 quart
  • 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
  • 1 (8-ounce) wedge blue cheese, preferably Maytag, finely crumbled

Step 1In a large bowl, whisk together the sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Fold in the blue cheese. 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 three days.


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