Name: Ranch-Style Dip with Dippers
Ingredients: 1/2 cup mayonnaise; 1/2 cup low-fat buttermilk; 1 Tbs. minced fresh flat-leaf parsley, or 1 tsp. dried parsley; 1 tsp. minced shallot, or 1/2 tsp. onion powder; 1 garlic clove, minced, or 1/2 tsp. garlic powder; 1/2 tsp. salt, plus more, to taste; 1/4 tsp. freshly ground pepper, plus more, to taste; Dippers for serving: raw cucumber spears or slices, carrots, snow peas, celery sticks, jicama sticks, cauliflower florets, broccoli florets, zucchini slices and bell pepper strips

Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ranch-Style Dip with Dippers

Ingredients

1/2 cup mayonnaise
1/2 cup low-fat buttermilk
1 Tbs. minced fresh flat-leaf parsley, or 1 tsp. dried parsley
1 tsp. minced shallot, or 1/2 tsp. onion powder
1 garlic clove, minced, or 1/2 tsp. garlic powder
1/2 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
Dippers for serving: raw cucumber spears or slices, carrots, snow peas, celery sticks, jicama sticks, cauliflower florets, broccoli florets, zucchini slices and bell pepper strips

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

537Calories

28 gProtein

15 gFat

78 gCarbs

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Pea	1/2 cup (72g)	62
Broccoli	1 cup chopped (156g)	55
Jicama	1 cup (120g)	46
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Cucumber	1/2 cup sliced (52g)	16
Shallot	1 tbsp minced (10g)	7
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Celery	1 stalk (40g)	6
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Parsley + shallottop 1% of all pairs

Smell alikestrong

Cooked together3,737 recipes

Shared aroma: 2,4-decadienal (seaweed).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Shallot + cucumbertop 3% of all pairs

Smell alikestrong

Cooked together264 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Parsley + garlictop 4% of all pairs

Smell alikestrong

Cooked together9,308 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Garlic + cucumbertop 4% of all pairs

Smell alikestrong

Cooked together2,556 recipes

Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the cucumber

How well each one fits the dish's main ingredients (buttermilk, parsley, shallot, garlic, pepper):

Chivefits better
Spinachfits better
Welsh onionfits better
Cucumberthe original

Fit is the average pairing score against buttermilk, parsley, shallot, garlic, pepper. Candidates are from the same food group and used in at least 100 recipes.

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