Audrey Johns’ Ranch Dip

by Rachael Ray Show Staff 9:00 AM, April 26, 2016

Aired April 26, 2016

Serves 4 cups

1/2 clove garlic, minced
3 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh dill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups 0% Greek yogurt
1 tablespoon white vinegar
Veggie sticks, for serving


Combine all the ingredients except the veggie sticks in a blender or food processor and blend until smooth. (If you don’t have a blender or food processor, just stir everything together in a bowl—the texture will be different but will still be delicious.)

Serve with veggie sticks. I love cucumber, zucchini, and bell pepper with this one, but you can find more options.