Tangy Ranch Dip Duo

TOTAL TIME: 20 MIN
SERVINGS: Makes about 2 2/3 cups

•FAST
•MAKE-AHEAD
•VEGETARIAN

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.

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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

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.
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.

Tangy Ranch Dip Duo

Suggested Pairing

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