Homemade Ranch Dip with Greek Yogurt

Name: Homemade Ranch Dip with Greek Yogurt
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 cup Greek Yogurt (1 cup Greek yogurt); 1 tbsp Lemon Juice (1 tablespoon fresh lemon juice); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 3 tbsp Olive Oil (3 tablespoons olive oil); 4 pieces Scallion (4 scallions, thinly sliced); ¼ tsp Red Pepper Flakes (1/4 to 1/2 teaspoon crushed red pepper flakes, see notes above — up to 0.5); 1 tbsp Cilantro (1 to 2 tablespoons finely chopped cilantro — up to 2); 0 pieces Sea Salt (flaky sea salt); 0 pieces Endive (endive, quartered through the core or cut into sixths); 0 pieces Romaine Lettuce (Romaine leaves); 0 pieces Radishes (radishes, quartered); 0 pieces Carrot (carrots, cut into sticks); 0 pieces Chip (chips or crackers)

Homemade Ranch Dip with Greek Yogurt - Dip (American)

15 minAmerican

Servings1

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1In 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.
2Heat 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.
3Carefully 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.
4Serve immediately with vegetables or chips or whatever you like.