Description
This homemade ranch dip is adapted from an Alison Roman recipe and uses Greek yogurt as the base in place of labne. Topped with a sizzling and spicy oil made with scallions, red pepper flakes, and cilantro, it’s truly irresistible!
A few notes:
- The original recipe calls for labne, which can be difficult to find. I find Greek yogurt works just as well. I like the Fage 5%.
- 1/2 teaspoon of red pepper flakes offers a nice kick, but if you are sensitive to heat, consider starting with 1/4 teaspoon
- For serving, I especially love the way endive tastes with this dip, but serve it with any vegetables you like. If you can find Little Gems, which are like miniature heads of Romaine lettuce, that would be ideal, otherwise, use Romaine — the smaller, sturdier, inner leaves are perfect here, but outer leaves can be chopped into smaller pieces and work just as well. Treviso is another great option. Watermelon radishes are so pretty, if you can find them. Small, turnips are another great option.
Ingredients
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
- 4 scallions, thinly sliced
- 1/4 to 1/2 teaspoon crushed red pepper flakes, see notes above
- 1 to 2 tablespoons finely chopped cilantro
- flaky sea salt
For serving (see notes above):
- endive, quartered through the core or cut into sixths
- Romaine leaves
- radishes, quartered
- carrots, cut into sticks
- chips or crackers
Instructions
- In a medium bowl, stir together the yogurt, lemon, and salt. Transfer the yogurt sauce to a shallow bowl or plate or serving platter. Use the back of a spoon to spread the sauce across the bowl, creating shallow peaks and valleys in the yogurt — the sizzling oil will pool in these crevices.
- Heat the oil, scallions, crushed red pepper flakes, and cilantro in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the scallions and red pepper flakes start to visually and audibly sizzle and frizzle. Season with a pinch of sea salt and remove from the heat.
- Carefully pour the scallion oil over the yogurt sauce. If necessary, hold the bowl and turn it to allow the oil to spread evenly over the yogurt sauce — resist the urge to try to combine the yogurt sauce with the oil for two reasons: 1. It won’t incorporate very well, and 2. It doesn’t look very pretty.
- Serve immediately with vegetables or chips or whatever you like.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dip
- Method: Stir
- Cuisine: American
