The Dip

How can we, or anyone, avoid the trend that is #TheDip? From Alison Roman’s newest masterpiece cookbook Nothing Fancy and NYT Cooking, her interpretation of an almost deconstructed ranch dip is not only delicious, but one of the quickest recipes to pull together that will undeniably impress hungry friends. I also love that it’s relatively healthy - I even used some nonfat yogurt, which AR would probably yell at me for - but it still tasted amazing and served with some good crisp vegetables it’s my new preference for a pre-dinner snack (as I usually just fill up on cheese and crackers).

The Dip (by Alison Roman)

• 1/3 c olive oil

• 4 scallions, sliced

• 1 t red pepper flakes

• 2 T chopped cilantro

• Salt and pepper

• 2 c Greek yogurt

• 2 T lemon juice

Heat the olive oil, scallions, red pepper flakes and cilantro over medium heat until the scallions are sizzling. Remove from heat, let cool, and season with salt and pepper.

Combine the Greek yogurt and lemon juice and also season with salt and pepper. Spread in a bowl and drizzle the oil over the top. Serve with veggies, pita chips, or whatever you like to dip.