Feeds:
Posts
Comments

Archive for January, 2011

This probably isn’t the right time of year to be sharing my favourite dip recipe with you. It is after all January and dips are not January detox food. Even if this was a low-fat dip recipe (and it isn’t) something is needed to dip into the dip. Something like a breadstick maybe or, oh dear, perhaps some CRISPS and then before you know it you have failed yet again to lose half your body weight and become a beautiful, vivacious woman.

But you can totally serve this dip with crudités and I think it looks quite stylish served next to a platter of chicory leaves, sliced fennel and celery. Well, as stylish as dip can really look but there is something lovely about all that pale green. Always peel the celery to remove the strings otherwise your guests will hate you.

Parsley and Tarragon Ranch Dip

Mix equal quantities of sour cream, mayonnaise and plain yoghurt (200ml each in this case but you can adapt). This is the base to a ranch dip and it is the USA’s delicious gift to us. Stir in 1 ½ teaspoons of wholegrain mustard, 1 ½ tablespoons of white wine vinegar and a crushed garlic clove. Season then add a couple of good handfuls of chopped parsley and a one or two handfuls of chopped tarragon. I like to add a lot of herbs. Leave the dip in the fridge for at least four hours so the flavours can develop. It tastes the best if you prepare it a day in advance.

Read Full Post »