Pots and Pans – Cream Cheese Ranch Dip


Summer vegetables are plentiful at this time. Instead of ordinary tossed salads, try a veggie plate instead for your next dinner or gathering. At our last family get-together I served vegetables with a delicious dip I concocted with ingredients I had on hand in my fridge and pantry. Everyone loved it, and even though it was savory, it worked with the cantaloupe too.


4 oz Cream Cheese (softened)
1/4 cup buttermilk
1/4 cup mayonnaise
1/8 tsp garlic powder
1/8 tsp salt (I used sea salt)
1/8 tsp sugar

I added a few sprigs of fresh dill and thyme. You can use a few pinches of any herb you prefer.

Put everything in a food processor and blend. Chill and serve.

I refrigerated the leftovers overnight and they did not separate at all.

I am going to try and change it up to a sweet dip for fruits by omitting the herbs, adding honey or brown sugar instead, and perhaps some cinnamon. Experiment, and see what deliciousness you can think up.

Thanks so much for your comments. They fill my life with sunshine.

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