Serve this classic ranch dip with whatever vegetables are crisp and in season: radicchio and sliced fennel in the winter; radishes and blanched asparagus in the spring; or carrots, snap peas and cherry tomatoes in summer.
Slideshow:More Ranch Recipes
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1/2 cup unseasoned rice vinegar
2 cups mayonnaise
1/2 cup sour cream
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon agave
Crudités, for dipping
How to Make It
In a small nonstick skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Scrape the onion into a blender, add the rice vinegar and puree until smooth.
Transfer the puree to a medium bowl and stir in the next 5 ingredients. Season with salt and pepper and serve with crudités.
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