Homemade Ranch Dip with Greek Yogurt | Alexandra's Kitchen
"Adapted from an Alison Roman recipe, this ranch dip uses Greek yogurt as a base. It's topped with spicy chili oil, scallions, and cilantro...."
INGREDIENTS
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1 cup Greek yogurt
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1 tablespoon fresh lemon juice
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1/2 teaspoon kosher salt
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3 tablespoons olive oil
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4 scallions, thinly sliced
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1/4 to 1/2 teaspoon crushed red pepper flakes, see notes above
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1 to 2 tablespoons finely chopped cilantro
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flaky sea salt
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endive, quartered through the core or cut into sixths
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Romaine leaves
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radishes, quartered
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carrots, cut into sticks
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chips or crackers
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