Creamy ranch dipping sauce

Creamy ranch dipping sauce

Total time: 25 minutes

Servings: Makes about 1 quart, plus 2 to 3 hours refrigeration time

1 (8-ounce) container cream cheese, softened

1 (16-ounce container) sour cream

1 cup mayonnaise

1 tablespon minced garlic

1/4 cup minced red onion

2 tablespoons chopped parsley

2 tablespoons plus 1 teaspoon chopped chives

2 tablespoons chopped dill

2 tablespoons chopped tarragon

Zest of 1 lemon, finely grated or chopped

1 1/2 teaspoons red wine vinegar

1 teaspoon salt

1/2 teaspoon ground chipotle pepper

Fresh ground black pepper to taste

In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Season to taste with black pepper, and adjust the salt and vinegar if desired. Cover and chill until needed; the dip tastes best if the flavors are allowed to develop 2 to 3 hours before serving. The dip will keep, covered and refrigerated, up to 3 days.

Each tablespoon: 51 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 5 grams fat; 2 grams saturated fat; 10 mg cholesterol; 0 sugar; 73 mg sodium.