Recipes
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Vegetarian
Ranch Dip
Adapted from Alison Bell, Chief Instructor, Rocky Mountain Cafe, David Thompson Secondary School Cook Training, Invermere.
Yield: 1.5 L (50 servings)
Serving Size: 30 mL Ingredients
- 625 ml plain yogurt
- 625 ml mayonnaise, low-fat
- 10 ml dijon
- 10 ml garlic, minced
- 150 ml lemon juice
- 50 ml green onion
- 50 ml fresh parsley
- 10 ml dried dill
Method
Step 1
Combine ingredients in a mixing bowl and allow it to sit.
Step 2
Serve with cut veggies.
HACCP
Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
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