Smoky, spicy chipotle paired with cool, creamy ranch flavour makes for the ultimate veggie (and chip!) dip.
cup sour cream
cup Italian parsley, (flat-leaf) parsley leaves, minced
Tbsp fresh dill, minced
Tbsp minced fresh chives
tsp Worcestershire sauce
tsp freshly ground black pepper
tsp white vinegar
tsp kosher salt
&frac18; tsp cayenne pepper
Dash hot sauce
- 2 chipotle peppers
clove clove garlic, smashed
- ½ cup buttermilk (as needed for desired consistency)
pounds lbs carrots, cut into batons
packages packages celery, cut into batons
cucumbers, cut into batons
In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Serve the carrots, celery and cucumbers with the dip.
Yield: About 3 cups of dip