Creamy Ranch Dipping Sauce
from the LA Times
Total time: 25 minutes, plus 2 to 3 hours refrigeration time ; Makes about 1 quart
1 (8-ounce) container cream cheese, softened
1 (16-ounce container) sour cream
1 cup mayonnaise
1 tablespoon minced garlic
1/4 cup minced red onion
2 tablespoons chopped parsley
2 tablespoons plus 1 teaspoon chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
Zest of 1 lemon, finely grated or chopped
1 1/2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground chipotle pepper
Fresh ground black pepper to taste
In a large bowl, mix together the cream cheese, sour cream and mayonnaise until really smooth. Stir in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Adjust seasoning to taste with black pepper, and adjust the salt and vinegar if you desire. Cover and chill until it’s needed; the dip tastes it’s best if the flavors are allowed to develop for 2 to 3 hours before serving. The dip will keep, covered in the fridge, up to 3 days.