Circle B Kitchen
Both of these dips are really so good. You can cut a few corners with them though, if you like. In a pinch, I just mix yogurt, ranch dressing and chopped chives for the first dip and after dividing into 2 bowls, just add some sriracha sauce and leave out the tomato paste step. It still turns out a really yummy dip.
Recipe adapted from the Food Network
2 large garlic cloves, minced (I used my citrus zester to grate them)
Salt
1 1/2 cups whole-milk plain Greek yogurt
1/2 cup mayonnaise
1/2 cup buttermilk
1 1/2 teaspoons freshly ground pepper
1 tablespoon canola oil
2 tablespoons tomato paste
1 teaspoon harissa or hot sauce (I used sriracha)
¼ cup chopped chives
For the Buttermilk Ranch Dip....
1. Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste (I grated the garlic with my citrus zester). Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls. Add the chopped chives into one of the bowls and set aside.
For the Harissa Ranch Dip...
2. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into the other bowl of dip. Serve the dips side by side.
MAKE AHEAD
The dips can be refrigerated for up to 3 days.