Buttermilk Ranch Dip

So good with Buffalo Cauliflower and Kale Salad (see Main Dishes). I substituted dill for the parsley and really liked it. It makes a great salad dressing too.

With thanks to Mary Mattern from the cookbook Nom Yourself

Makes a little more than 2 cups of Ranch Dip

Ingredients:
1 1/2 cups vegan mayonnaise (or not vegan, I used Hellman’s)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper
2 tsp dried parsley
1/3 cup unsweetened almond milk
1 tsp organic apple cider vinegar
  1. Whisk the mayonnaise, garlic powder, onion powder, pepper, parsley, almond milk, and apple cider vinegar in a medium bowl.
  2. If the dip is too thin, add more mayonnaise to make your preferred consistency.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s