Compost Crudites With Ranch Dirt Dip Recipes

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BRISKET SLIDERS WITH RANCH



Brisket Sliders with Ranch image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon ground allspice
Kosher salt and freshly cracked black pepper
One 3-pound brisket
2 tablespoons olive oil
2 bay leaves
2 onions, cut into large chunks
2 carrots, cut into large chunks
One 15-ounce can diced tomatoes
2 cups cola
12 mini pretzel slider buns, for serving
Homemade Ranch, recipe follows
Pickled jalapenos, for serving
1 cup Greek yogurt
1/4 cup mayonnaise
1 tablespoon juice from pickled jalapenos, optional
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 teaspoon onion powder

Steps:

  • Position a rack on the lowest part of the oven. Preheat the oven to 325 degrees F.
  • Mix together the onion powder, paprika, allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket.
  • Heat a large Dutch oven over medium-high heat. Add the oil and then the brisket. Sear on all sides to a deep golden brown, about 7 minutes. Nestle the bay leaves, onions and carrots around the brisket. Pour the tomatoes and cola over the meat and vegetables and bring to a simmer. Cover and cook until the meat is very tender, about 3 hours.
  • Uncover the pot and let the meat and vegetables rest in the juices until no longer steaming, about 30 minutes. Slice the brisket against the grain into 1/4-inch slices.
  • Serve the brisket slices on pretzel rolls buns with Homemade Ranch and pickled jalapenos.
  • Mix together the yogurt, mayonnaise and pickle juice, if using in a small bowl. Add the parsley, dill, chives and onion powder and mix until smooth and combined.

RANCH FUN DIP



Ranch Fun Dip image

Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.

Provided by Sohla El-Waylly

Categories     Bon Appétit     snack     Appetizer     Dip     Pistachio     Nut     Dill     Vegetable     Vegan     Vegetarian     Wheat/Gluten-Free     Dairy Free     Peanut Free     Soy Free     Kid-Friendly     Quick & Easy     Picnic     Hors D'Oeuvre

Yield Makes about ½ cup

Number Of Ingredients 9

¼ cup raw pistachios
2 Tbsp. nutritional yeast
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
2 tsp. Aleppo-style pepper
2 tsp. dried dill
1 tsp. sugar
1 tsp. onion powder
½ tsp. garlic powder
Special Equipment: A spice mill or mortar and pestle

Steps:

  • Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
  • Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
  • Serve dip with crudités.
  • Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.

CURRY DIP FOR CRUDITES



Curry Dip for Crudites image

This curry dip is fantastic with crudites and/or chips. My latest idea is mixing it with my albacore tuna instead of mayo. Mouth-wateringly good. Tastes even better the next day.

Provided by Allison

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 12

Number Of Ingredients 5

1 cup reduced-fat mayonnaise
½ cup ketchup
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon ground white pepper

Steps:

  • Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 4.9 g, Cholesterol 7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.1 g, Sodium 260.2 mg, Sugar 3.3 g

LOADED RANCH DIP RECIPE BY TASTY



Loaded Ranch Dip Recipe by Tasty image

Here's what you need: sour cream, Hidden® Valley Ranch Dip Mix, bacon, shredded cheddar cheese, green onions, hot sauce, freshly ground black pepper, Vegetable chip

Provided by Hidden Valley® Ranch

Categories     Appetizers

Yield 16 servings

Number Of Ingredients 8

2 cups sour cream
1 packet Hidden® Valley Ranch Dip Mix
4 strips bacon, cooked and chopped, 1 tablespoon reserved for garnish
½ cup shredded cheddar cheese, 1 tablespoon reserved for garnish
2 green onions, chopped, 1 tablespoon reserved for garnish
1 teaspoon hot sauce, optional
¼ teaspoon freshly ground black pepper
Vegetable chip, for serving

Steps:

  • In a medium bowl, mix together the sour cream and Hidden Valley® Ranch Dip Mix until well combined and smooth. Add bacon, cheddar cheese, and green onions, and mix until well incorporated.
  • Transfer the dip to a serving bowl and drizzle with hot sauce, if using, then sprinkle with the reserved bacon, cheddar cheese, and green onions, and finish with the pepper. Serve with vegetable chips.
  • Enjoy!

Nutrition Facts : Calories 113 calories, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

CRUDITES AND CHIPS WITH TACO RANCH DIP



Crudites and Chips with Taco Ranch Dip image

A sure-fire way to get the kids to eat their vegetables-and chips, of course.

Yield Makes 12 servings

Number Of Ingredients 7

1 1/2 cups mayonnaise
3/4 cup sour cream
1/2 cup buttermilk
1 1.25-ounce packet taco seasoning mix
2 tablespoons fresh lime juice
Assorted crudités (such as carrot and celery sticks)
Corn tortilla chips

Steps:

  • Whisk first 5 ingredients in medium bowl to blend. Transfer to serving bowl. (Can be made 1 day ahead. Cover; chill.)
  • Arrange crudités on platter. Place chips in basket. Serve with dip.

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