Shot Glass Apps: Ranch Sauce
Shot Glass Apps: Ranch Sauce
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 107
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 12
- Sodium
- 121
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 107
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 12
- Sodium
- 121
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
Ingredients
3/4 cup buttermilk
3/4 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 teaspoons chopped chives
2 teaspoons chopped fresh parsley
1 teaspoon mustard
1 clove garlic, crushed
1/2 green onion, chopped
Carrots, cut into 2-inch strips, for serving
Cucumbers, cut into 2-inch strips, for serving
Bell peppers, cut into 2-inch strips, for serving
Directions
- Combine the buttermilk, sour cream, mayonnaise, Worcestershire, lemon juice, vinegar, chives, parsley, mustard, garlic and green onions in a large bowl and mix thoroughly. Refrigerate for 30 minutes before serving.
- Spoon the ranch sauce into shot glasses. Artfully place a mixture of the carrots, cucumbers and peppers into the ranch sauce.
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