Monthly Archives: March 2012

Ranch Dip (or Dressing)

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Last Monday, my Aunt Carolyn and Uncle Ray gave me some beautiful large scallions out of their garden.  I am not typically a green onion fan, but this week I found a wonderful use for them.  A while back my husband and I were watching Claire Robinson on Five Ingredient Fix, a cooking show, when she made a ranch dressing with just 5 ingredients.  Well this recipe is inspired from that one.  Simple yet refreshingly lovely.  I serve it with fresh raw veggies like:  broccoli, carrots, celery, cauliflower, tomatoes, yellow summer squash, zucchini, etc.

Ingredients:

  • 8 ounces of Vegan Sour Cream* (for dressing use Vegan mayonnaise instead)
  • Fresh Scallions (I used 3 or 4 really big ones) coarsely chopped
  • 2 or 3 cloves of garlic (peeled)
  • Dill Weed
  • Salt
  • Pepper
  • Lemon Juice

In a food processor pulse together the garlic cloves and green onions.  Then fold into the sour cream.  Add other ingredients to taste.  Serve immediately.

*You can either buy Vegan Sour Cream or you can make your own:

Homemade Vegan Sour Cream:

  •   1 package of silken tofu
  •     1 tablespoon canola or olive oil
  •     4 to 5 teaspoons lemon juice
  •     2 teaspoons apple cider vinegar
  •     1 teaspoon stevia
  •     1/2 teaspoon salt

Place all ingredients in a food processor or blender.  Blend for several minutes, until very creamy and smooth.  Then refrigerate.  In addition to being a great base for the above ranch dip (or dressing), it is also great in mexican dishes and as a topper for baked potatoes.  It stays fresh for approximately 5 days.  (The homemade vegan sour cream recipe is adapted from Matt Eberhart.)