Ranch dressing is great as an appetizer dip.
1 cup (240 ml) organic (dairy-free) yogurt
1 Tbs. (15 ml) organic lemon juice
1/4-1/2 tsp. (1,2 g-2,5 g) red pepper flakes
3 Tbs. (45 ml) olive oil
4 organic scallions, thinly sliced
1 to 2 Tbs. (15-30 g) chopped cilantro or parsley
1. Stir together the yogurt and lemon juice.
2. Heat the oil, scallions, crushed red pepper flakes, and cilantro/parsley in a small skillet or saucepan over medium-low heat.
3. Cook, stir, until scallions and red pepper flakes start to sizzle. Remove from the heat.
4. Pour the scallion olive over the yogurt sauce. Do not combine the two.
5. Serve with vegetables, chips, or over a salad.
Try a spicer ranch dressing: https://veggiefernandezs.blogspot.com/2020/08/poblano-ranch-dressing.html
Makes a cup (240 ml)
1 cup (240 ml) organic (dairy-free) yogurt
1 Tbs. (15 ml) organic lemon juice
1/4-1/2 tsp. (1,2 g-2,5 g) red pepper flakes
3 Tbs. (45 ml) olive oil
4 organic scallions, thinly sliced
1 to 2 Tbs. (15-30 g) chopped cilantro or parsley
1. Stir together the yogurt and lemon juice.
2. Heat the oil, scallions, crushed red pepper flakes, and cilantro/parsley in a small skillet or saucepan over medium-low heat.
3. Cook, stir, until scallions and red pepper flakes start to sizzle. Remove from the heat.
4. Pour the scallion olive over the yogurt sauce. Do not combine the two.
5. Serve with vegetables, chips, or over a salad.
Try a spicer ranch dressing: https://veggiefernandezs.blogspot.com/2020/08/poblano-ranch-dressing.html
