I don’t like store bought veggie dip, I prefer to make my own using a sour cream base. Years and years ago I used Hidden Valley Dip Mix but only occasionally as it is quite expensive. Not to mention it has additives and preservatives and MSG. Oh, and to clarify, I would never use the Hidden Valley Ranch dressing in a bottle. It is nowhere near the same taste as dumping the dry mix into mayonnaise and buttermilk.
One day while checking out the ingredients, I decided I could make the same thing myself for a lot less money (since I already always keep spices on hand) and much healthier to boot. In case you’re curious, here’s the list of ingredients: Maltodextrin, Salt, Monosodium Glutamate, Dried Onion, Dried Garlic, Spices, Modified Food Starch, Less than 2% of buttermilk, calcium stearate, natural flavor (soy).
Homemade Ranch Dressing Dip
- 1 pint sour cream or full fat yogurt
- 1 clove garlic, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 pinch paprika
- salt and pepper to taste
Mix and refrigerate about one hour to allow the flavors to mix. Stir once more before serving. This makes a very creamy, thick dip for vegetables or chips.
When I bring a vegetable tray, I always buy fresh vegetables to prepare for the tray.
For a tray like the one shown in the image above, I bought these vegetables:
- 1 cucumber, peeled in stripes and sliced in thick rounds
- 1 small head of cauliflower, broken into flowerettes
- 1 bunch radishes, ends removed and sliced in half
- 4 ribs of celery, sliced into strips and cut into 6″ pieces
- 4 carrots, peeled, cut in half and quartered
- 1 small head broccoli, broken into flowerettes
- 1 yellow bell pepper, cored and sliced into wedges
What is your favorite veggie dip?