You'll want to eat your veggies with this simple, scrumptious dip. (recipe here)
In the two years I've been making my own lowfat buttermilk ranch dressing, I can probably count the number of days there hasn't been any in the fridge on one hand. It's good stuff to have around.
And it really does make eating your (or your family's) daily dose of vegetables easier, especially during summer when the long awaited celebration of seasonal garden bounty like cherry tomatoes and cucumbers is in full swing. (You can read about growing my favorite gourmet lemon cucumbers from seed here and miniature white cucumbers from seed here. And In My Kitchen Garden readers and I share our favorite varieties of heirloom tomatoes to grow here.)
I know I'm much more inclined to pass up the pretzels and reach for a healthy snack of sweet red pepper strips and carrot sticks if there's homemade dip on hand. Of course it's good with pretzels, too—and potato chips, and tortilla chips, and practically everything except dessert. I've even put ranch dressing on pizza.
You can dress up this recipe with everything from paprika to parsley to parmesan, to a handful of chopped fresh herbs, but what's nice is that you don't have to. After two years, I still like the basic version, which is flavored with onion, garlic, and dill, the best.
No time to cook up a vegetable side dish or toss a salad together for dinner? Just slice up a pretty plate of fresh veggies, add a dish of dip, and you're good to go. I serve this several times a week in summer. The most beautiful addition to the plate? Easy to grow, gorgeous to look at, and great tasting Dragon Langerie bush beans.
To make a thicker dip simply use less buttermilk. Enjoy!
Can't just live on dip? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, where we dip it, dip it good. (Sorry, couldn't resist. Yep, the song is going through my head now, too.)