GFCF Ranch Dip

"Broccoli, celery, gotta be, Veggietales..."

That's what my daughters were singing as they devoured this veggie plate with a GFCF ranch dip on New Year's Day!

This was the second time I had made this dip - the first was actually back around Thanksgiving.  Making a ranch dip was something I had always wanted to try - I just never new how easy it was!

The recipe I used can be found here:

http://cassidys.hubpages.com/hub/Dairy-Free-Ranch-Dip

Cassidy, the person to developed this recipe, actually blogs now at Cooking Gluten (& Dairy) Free.  This blog is a new discovery for me - and a welcome one.  I think I may have a late entry for the latest Adopt a Gluten Free Blogger event...

I have never used Vegenaise before - normally I use canola mayo.  When I made this recipe the first time I just followed Cassidy's instructions and directly substituted the canola mayo for the Vegenaise.  While good, there was a really distinct mayo taste that took away from everything else in the dip.  So this second time, I cut the mayo to 1/2 cup - same as the CF sour cream. I don't know if the difference is actually due to using canola mayo instead of Vegenaise or just my palate, but it definitely tasted better the second time around.

My advice:  start with a half cup mayo or Vegenaise and then simply add more if you feel it is needed.

My version of Cassidy's recipe is below.  I think you will really like this one...

Oh, and one other benefit.  That veggie plate above?  It was devoured in 15 minutes.  And my kids don't normally like to eat broccoli, cauliflower, and green peppers!


GFCF RANCH DIP
Adapted from a Recipe by CassidyS


Ingredients

1/2 cup canola mayonnaise
1/2 cup CF sour cream (I used Tofutti's)
1/2 tsp salt
1 clove garlic, chopped
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh chives
1 tsp. dried dill
1 tsp lemon juice
1/2 tsp GFCF Worcestershire sauce
1/4 tsp paprika
pepper to taste

Place the salt and garlic in a small bowl.  Using the back of a spoon , mash the salt and garlic together until they form a paste.

Add the rest of the ingredients to the bowl and mix until well combined.  Adjust the seasonings as needed.

Cover with plastic wrap and refrigerate for at least 1/2 hour before serving.


Three steps - that's it!!!


A couple of final notes:

First, this is one recipe where the longer you let it sit, the better it gets. 

Second, the Worcestershire sauce is optional, but I felt it really added great flavor to the dip.


I hope you try this - please let me know what you think!