House Ranch Dip
Thick, tangy, creamy soy buttermilk ranch-style veggie dip with herbs and onion.
Dip Base:
3/4 cup
soymilk
3 tbsp
lemon juice
1 1/2 tbsp
apple cider vinegar
1/2 cup
raw cashews
Ranch Dip Seasoning:
2 tbsp
dry minced onion
1 tbsp
dry parsley
1 tbsp
fresh dill (or 1/2 tbsp dry dill)
1/2 tsp
seasoned salt (or sea salt)
1/8 tsp
ground black pepper
Serve With:
Fresh broccoli florets
Fresh cauliflower florets
Cucumber sticks
Carrot sticks
Celery sticks
Radish chips
- Add all dip base ingredients to a bowl or blender jar and soak 1–2 hours. If you're in a hurry, quick-soak cashews in hot water and add them drained to the dip base for a 10-20 minute soak to create soy buttermilk.
- Blend 1–2 minutes until completely smooth.
- Stir in remaining seasoning ingredients by hand.
- Refrigerate several hours to thicken and let flavors meld.
- For best texture and flavor, rest a full day before serving.
• Prep: 1–2 hrs
Makes 1 batch
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Notes from Craig
Inspired by classic store-bought veggie dips from years past, before overly salty, long-shelf-life versions took over. It's thick, familiar, and universally appealing.
Based on a simple ranch-style dressing approach originally inspired by @mcdougallmom. Keeps about a week refrigerated; slight separation is normal. Adjust salt to taste.