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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.

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