Rancho Dip Food

ZESTY RANCH DIP

Steps:

• Pulse 2 teaspoons each fresh thyme, oregano and marjoram, 2 stalks chopped celery, 1 chopped carrot, 3 roughly chopped scallions, 1/2 seeded jalapeno, 1 garlic clove, the juice of 1/2 lemon, 8 ounces each low-fat cottage cheese and fat-free plain Greek yogurt, and 1/2 teaspoon each kosher salt and pepper in a food processor or blender until well combined. Serve with crudites.

BASIL RANCH DIP

Steps:

• Finely chop the garlic and then sprinkle with 1/4 teaspoon salt. Work into a paste with the side of a chef's knife. Transfer to a medium bowl and add the mayonnaise, buttermilk, parsley, pesto, orange zest, scallions, 1/2 teaspoon of salt and a few grinds of pepper. Whisk until well blended.
• Refrigerator in an air-tight container until ready to use or up to 3 days. Garnish with fresh basil leaves if using and serve with cut vegetables and crackers for dipping.

RANCHO DIP

Steps:

• Mix together sour cream, mayo, and lemon juice.
• Stir in green onions, bleu cheese, and salt and pepper to taste.
• Chill for 2 hours before serving.

TOFU RANCH DIP

Steps:

• In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!

EASY RANCH DIP

Steps:

• Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.

FIESTA RANCH GREEN CHILE DIP

Steps:

• Combine dip mix with sour cream.
• Stir in chiles, olives and cheese.
• Serve with chips, vegetables or crackers.

GUACAMOLE -RANCHO DE CHIMAYO DIP

Steps:

• Peel and mash avocados.
• Next, add all ingredients.
• Cover the dip with plastic wrap until serving time. This will help keep the dip from turning funny colors.
• If the dip hasn't been eaten all, recover it with plastic until later use.

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Steps:

• Heat butter in a medium size skillet over medium-high heat.
• Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
• Dice the cooked chicken into small cubes and add it to the pan.
• Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
• Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
• Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
• Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
• Preheat 4-6 cups of oil to 375 degrees F.
• Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
• Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
• It is also a great make ahead idea for quick snacks.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

BACON RANCH DIP

Steps:

• Mix all ingredients and enjoy.
• Note as usual with dips this is better made ahead so the flavors can marry.