My F&W
quick save (...)

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.

Plus: F&W's Appetizers Cooking Guide

  1. 2 large garlic cloves, minced
  2. Salt
  3. 1 1/2 cups whole-milk plain Greek yogurt
  4. 1/2 cup mayonnaise
  5. 1/2 cup buttermilk
  6. 1 1/2 teaspoons freshly ground pepper
  7. 1 tablespoon canola oil
  8. 2 tablespoons tomato paste
  9. 1 teaspoon harissa or hot sauce
  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.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.