I really don’t know if anyone can love a homemade ranch dip as much as I do. Forever ago I made cilantro lime ranch that is to die for. But then I kinda went mostly vegan, so that doesn’t work very well anymore.
I’ve tried making a dill flavored dip but haven’t succeeded yet. Just you wait…just you wait.
In the meantime, I’m pretty pro at this dip. I dip my veggies in it, I use it as a sauce on salads, nachos, or enchiladas. It’s creamy, it has cilantro in it, and it holds up to the other flavors and textures in a dish.
I’m okay that I use cashews in so many sauces, they are amazing. I love discovering different foodie ideas because I had no idea that this was ever a possibility. Before I went vegan-ish, I never thought about cashews outside of their beany form. The broader I make my food spectrum and desire to experiment, the more I have to learn.
I have s o m u c h t o l e a r n. But that’s a good thing.
I love having veggies cut up on-hand. A bowl of carrots in the fridge next to the celery.
Speaking of celery, when my mom was just here she introduced me to celery hearts. It seems obvious that I would eat all they way down to the very center of the celery. Well, I didn’t. I got to that little middle and tossed it in our rabbit’s hutch. Never again.
Mom gave me the center celery heart to eat and it was divine. Celery…devine? Yes. It is slightly sweet and soft and delicious. I’m glad she shared her secret with me. And our rabbit Pinky, he’s been so spoiled.