EASY RANCH DIP
Provided by Trisha Yearwood
Categories appetizer
Time 5m
Yield about 3 cups
Number Of Ingredients 10
Steps:
- Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.
MISO-TOFU RANCH DIP
Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
- DO AHEAD: Dip can be made 3 days ahead. Cover and chill.
SPINACH TOFU DIP
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 8
Steps:
- Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.
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