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Tangy Ranch Dip Duo

This recipe begins with a bowl of creamy ranch dip; spoon half of it into another bowl and doctor it with cooked tomato paste and the Tunisian chile paste harissa.

Plus: F&W's Appetizers Cooking Guide

 

slideshow  Party Dips and Spreads

 

  • Total Time:
  • Servings: Makes about 2 2/3 cups

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Ingredients

  • 2 large garlic cloves, minced
  • Salt
  • 1 1/2 cups whole-milk plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons freshly ground pepper
  • 1 tablespoon canola oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa or hot sauce

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How to make this recipe

  1. Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls.
  2. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.

Make Ahead

The dips can be refrigerated for up to 3 days.

Serve With

Carrots, peppers, green beans, cucumber spears and pita chips.

Suggested Pairing

Creamy, rich sparkling wine: NV Taltarni Brut Taché.

Contributed By Published December 2010

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