RANCH DIP AND BABY CARROTS

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Ranch Dip and Baby Carrots image

If your kids like pesto, try whisking in a tablespoon or two into this easy dip.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 8 servings

Number Of Ingredients 9

1/2 to 1 small clove garlic
1/2 teaspoon kosher salt
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
1 scallion (white and green) minced
3/4 teaspoon finely grated orange zest
Freshly ground black pepper
2 cups baby carrots or other vegetables

Steps:

  • Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

Nutrition Facts : Calories 221 calorie, SaturatedFat 4 grams, Carbohydrate 3 grams, Protein 1 grams

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