Razzy Ranch Dressing

Recipe by: Washington Red Raspberry Commission

This isn’t your standard bottled ranch. Jazz up the classic dipping sauce with raspberries! Serve with raw vegetable sticks, like carrots, celery, cucumbers, or bell peppers, or as a salad dressing or dipping sauce.

Yield: 2 tablespoons (makes 2 quarts)

Ingredients:
1 quart IQF Whole Washington Red Raspberries
2 cups mayonnaise
1 cup milk
1 cup yogurt, plain
½ cup parsley, fresh, chopped
½ cup green onion, chopped with green
1 tablespoon garlic, finely minced
¼ cup raspberry vinegar
1 teaspoon kosher salt
½ teaspoon black pepper

Preparation Method:
1. Allow frozen red raspberries to sit on the countertop at room temperature for about 30 minutes.
2. Crush or mash raspberries until it is a thick sauce.
3. Place crushed raspberries, mayonnaise, milk, yogurt, parsley, green onion, garlic, vinegar, salt and pepper in a bowl. Combine.
4. Cover and refrigerate until ready to use.

Nutritional Analysis:
CALORIES: 50 kcal
FAT: 5 g
SATURATED FAT: 1 g
CHOLESTEROL: 5 mg
SODIUM: 220 mg
CARBOHYDRATES: 1 g
FIBER: 2 g
PROTEIN: 0 g
VITAMIN A: 2%
VITAMIN C: 2%
CALCIUM: 2%
IRON: 0%

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