Ranch Dip

We are having Bozo #2's Birthday Party this Sunday. This dip is one of the things we'll be serving. I found the recipe online, from Gourmet magazine. I've made dozens of different dips before. But, this one is my go-to...it's always a huge hit. It's especially great for kids & so much tastier than Hidden Valley.
The recipe makes enough to serve 12 people. Here, I have doubled it. I recommend making the quantity I have here, because even if you're not serving a big crowd, it's great to have leftovers! I love this dip as a salad dressing too...I just thin it down a bit with water.
It's best to make it up to 2 days in advance, as the flavors will have a chance to meld.

Begin with some fresh chives {1 bunch}. Mince them & place in a large mixing bowl {you should have a 1/2 cup}.

Add a 1/2 teaspoon of minced garlic.

Then, 1 1/2 cups of sour cream. Next, take some fresh parsley {about 1 bunch},

and mince 2/3 cups & add to the bowl.

Measure out 1 cup of mayonnaise & add to the bowl, along with a 1/2 teaspoon each of kosher salt & freshly ground black pepper.

Mix thoroughly & chill the dip for at least 1 hour before serving,

or up to 2 days. Serve with assorted crudités.

Ranch Dip

Adapted from Gourmet magazine, January 2004
makes about 3 cups (can easily be halved, or doubled)

1/2 cup minced fresh chives
1/2 teaspoon minced garlic
1 1/2 cup sour cream
2/3 cup minced fresh parsley
1 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Add all the ingredients to a mixing bowl; stir to combine. Taste for seasoning; add more salt, if desired. Cover & let chill for at least one hour before serving.
Note: The dip can be stored in the refrigerator for up to 2 days.
Click here for the printable recipe.