Monday, November 28, 2011

Ranch Dip

There is something about it... creamy and delicious, a good ranch dip or dressing makes everything better. 

After looking in stores for the perfect iteration, I am usually appalled either by the price or the ingredient list. Is it really that hard? Is a good ranch dip out of reach?

Fear not, amazing home-made ranch dip awaits!!

RECIPE: Ranch Dip
yield: almost 2 litres (2 quarts)

1 medium onion, minced 
1/2 cup rice wine vinegar
1/2 cup brown sugar
1/2 tsp kosher salt
2 tsp garlic
4 cups mayo 
1/2 to 2/3 cups fresh diced cilantro and/or parsley

white onion pickling in vinegar, sugar, and salt;
chopped cilantro standing by
> mince (finely dice) the onion and place into a glass jar, bowl, or measuring cup
> add the rice wine vinegar, sugar, salt, and garlic
> this can sit for hours or overnight in the fridge before you finish the dip; let it sit for a minimum of 30 minutes
> once you are ready for the dip, add in the mayo and cilantro or parsley and serve

> sour cream or cream cheese could be used in part or entirely to replace the quantity of mayo suggested here; keep in mind that cream cheese is thicker and may require water to thin the dip to the right consistency

> low fat ingredients would work

> add other ingredients to change the personality of the dip; for example, fresh tarragon instead of parsley