Ranch Dip Recipe

Culinary Arts catered to teachers and parent for two training sessions on Monday October 4.

We had many compliments on the chicken salad and the ranch dip. We would love to share our recipes with you!

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Ranch Vegetable Dip


1/4 teaspoon salt
1 clove garlic, peeled and chopped
1 cup mayonnaise
½ cup sour cream
¼ cup milk
¼ cup chopped flat-leaf parsley
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh dill
½ teaspoon distilled white vinegar
½ teaspoon Worcestershire sauce
1/8 teaspoon cayenne (red) pepper
¼ teaspoon paprika
½ teaspoon black pepper

Pour salt over the garlic and mash the garlic.
Add all ingredients to large mixing bowl and gently stir all ingredients together.
Chill for at least two hours before serving.

(Yield: about 3 cups with changes or two cups with original recipe)

Our notes:
The recipe as it is was a little too thin to be a dip so we increased the sour cream and mayonnaise by two (2 cups mayo, 1 cup sour cream) and it reached dipping consistency. We also did not have parsley or chives in this recipe.
The recipe was obtained from The Pioneer Woman Cooks!

Chicken Salad


2 cups cooked chopped chicken
1/2 cup chopped celery
1/4 cup thinly sliced green onion
1/3 cup mayonnaise
1 teaspoon fresh basil; chopped
1/4 teaspoon salt

In a medium bowl combine chicken, celery, and green onion.
In a small bowl stir together mayonnaise, basil and salt. Pour mixture over chicken, toss to coat. Cover and chill 1 to 4 hours.
Serve on artisan bread.
(Yield: about 4 sandwiches)

Our notes:
We used boneless, skinless chicken breast and fresh basil. You can substitute the chicken with canned chicken and you can also use dried basil.
Recipe obtained from Better Homes and Gardens cookbook.