Raw Veggies with Chipotle Ranch Dressing Recipe

Raw Veggies with Chipotle Ranch Dressing

• Level: Easy
• Yield: About 3 cups dip
• Nutritional Analysis Per Serving
  Serving Size 1 of 6 servings
  Calories 458
  Total Fat 35 g
  Saturated Fat 7 g
  Carbohydrates 36 g
  Dietary Fiber 9 g
  Sugar 18 g
  Protein 5 g
  Cholesterol 26 mg
  Sodium 745 mg
• Total: 3 hr 20 min (includes chilling time)
• Active: 20 min

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup Italian (flat-leaf) parsley leaves, minced
• 2 tablespoons fresh dill, minced
• 1 tablespoon minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• Dash hot sauce
• 1 to 2 chipotle peppers
• 1 clove garlic, smashed
• 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
• 3 pounds carrots, cut into batons
• 3 packages celery, cut into batons
• 6 cucumbers, cut into batons

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1. Whip up this irresistible dip in a food processor or blender: combine mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers, and garlic. Stream in buttermilk until it hits your perfect creamy texture, then blend smooth. Chill for a couple of hours to let those bold flavors mingleadd more buttermilk if needed for dipping consistency. Your taste buds are in for a smoky, spicy treat!
2. Slice up crisp carrots, celery, and cucumbers into batons, arrange them vibrantly on a platter, and dive in with the chilled dip. This fresh, crunchy combo is party-ready and guilt-indulgently deliciousperfect for sparking your next gathering!