Recipe of the Week 1-30-11

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Ranch Dip with Vegetables

3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups baby carrots
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 large head of broccoli, trimmed and cut into smaller pieces
1 1/2 cups grape or cherry tomatoes (9 oz)

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).

Serve dip with vegetables.

Cooks' notes:
Dip can be chilled up to 2 days. Vegetables can be cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels