- Level
- very easy
- Prep Time
- 10 mins
- Serves
- 1 ½ cup
Ingredients
- Ranch dip:
- 2/3 cup
- sour cream
- 160 mL
- 1/3 cup
- mayonnaise
- 80 mL
- 1/4 cup
- chopped fresh herbs (basil, oregano, parsley, etc.)
- 60 mL
- 2 tbsp.
- buttermilk powder or 45 mL (3 tbsp.) buttermilk
- 30 mL
- 1 tbsp.
- dried persillade spice mix
- 15 mL
- 1/2 tsp.
- garlic salt
- 3 mL
- 1/2 tsp.
- onion powder
- 3 mL
- 1/2 tsp.
- maple syrup
- 3 mL
- Salt and pepper, to taste
- Vegan ranch dip:
- 1/2 cup
- vegan sour cream
- 125 mL
- 1/2 cup
- vegan mayonnaise
- 125 mL
- 1/4 cup
- chopped fresh herbs (basil, oregano, parsley, etc.)
- 60 mL
- 2 tbsp.
- powdered plant milk (soy, cashew, coconut, etc.)
- 30 mL
- 1 tbsp.
- dried persillade spice mix
- 15 mL
- 1/2 tsp.
- garlic salt
- 3 mL
- 1/2 tsp.
- onion powder
- 3 mL
- 1/2 tsp.
- maple syrup
- 3 mL
- Salt and pepper, to taste
- Light ranch dip:
- 3/4 cup
- 0% plain Greek yogurt
- 180 mL
- 1/4 cup
- light mayonnaise
- 60 mL
- 1/4 cup
- chopped fresh herbs (basil, oregano, parsley, etc.)
- 60 mL
- 2 tbsp.
- buttermilk powder
- 30 mL
- 1 tbsp.
- dried persillade spice mix
- 15 mL
- 1/2 tsp.
- garlic salt
- 3 mL
- 1/2 tsp.
- onion powder
- 3 mL
- 1/2 tsp.
- maple syrup
- 3 mL
- Salt and pepper, to taste
Preparation
- Step 1
- For all 3 versions, place all ingredients in a bowl. Stir. Serve with vegetables and/or crackers.
