Pots and Pans – Cream Cheese Ranch Dip

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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.

CREAM CHEESE RANCH DIP

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.

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