This Better than Ranch Dip is so good, you will be craving your veggies. With the holiday season upon us, I just keep it in my fridge for an easy crudité platter or as a fancy dressing for any salad. You can totally make this diet friendly with non-fat sour cream. The herbs add so much flavor, you wouldn't even feel the difference! Out of sour cream? substitute it for greek yogurt or non-dairy yogurt for a vegan dip.
This is also a good time to show you how to elevate your veggie platter game to a whole new level. Start with purple kale for an instant pop of color. I layer the larger leaves around the perimeter of my platter, than add a second layer with the smaller vibrant purple leaves. Place your dip container on the platter and start building around it. Use fresh green beans and snow peas as your green heroes instead of just the boring cucumber and celery. Go for rainbow carrots and heirloom tomatoes and watch your crudité platter and dip become the star of your holiday table.
16 ounces sour cream (regular, low-fat or non-fat)
1 large clove of garlic
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh flat leaf parsley
1/3 cup fresh dill
2 teaspoons lemon zest (about 1/2 lemon)
1 fresh lemon, juiced
4 tablespoons, extra virgin olive oil
Pinch of salt
Fresh ground black pepper
1. Start with zesting your lemon, then squeeze out the juice.
2. Wash and dry your herbs.
3. Place the sour cream, herbs, garlic, lemon zest, lemon juice, salt and pepper in a food processor and process for about 20 seconds until incorporated, but you can still see small pieces of the herbs.
4. Taste for seasoning, then continue processing and drizzle in the olive oil just until combined.
5. Transfer to a bowl or store in the fridge in a tight lid container for up to 4 days.