Serve this dip on a snack board with your favorite vegetables for dipping, or use it as a dressing on a kale or romaine salad. This ranch dip is delicious right away, but even better after stored in the refrigerator overnight so the flavors have some time to meld together.
Ingredients
½ cups
mayonnaise
2 tablespoons
finely chopped
green onions
(top green part only)
1 tablespoons
finely chopped
fresh chives
1 tablespoons
finely chopped
fresh dill
1 tablespoons
finely chopped
parsley
1 teaspoons
raw apple cider vinegar
1 teaspoons
dijon mustard
1 teaspoons
garlic infused olive oil
¼ teaspoons
sea salt
1 pinches
black pepper
