Anti Inflammatory Crudités with Ranch Dip
Total time50 min
Prep time20 min
Cook time0 min
4.7(25)
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Learn more →Ingredients
6 servings
For the ranch dip
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp garlic-infused oil
- 1 tsp dried onion-free ranch seasoning salt or ½ tsp dried dill plus ¼ tsp celery salt
- 1 tsp apple cider vinegar
- ½ tsp dijon mustard
- salt and pepper, to taste
For the crudités
- 2 medium carrots, peeled and cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium red bell pepper, seeded and sliced into strips
- 1 medium cucumber, sliced into rounds or spears
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced into spears
- 1 cup broccoli florets
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the mayonnaise, sour cream, garlic-infused oil, apple cider vinegar, and Dijon mustard until smooth and fully combined.
- 2
Stir in the fresh chives, dill, parsley, and dried seasoning. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes, until the dip is thickened slightly and the herbs have bloomed into the base.
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