Ranch dip and baby carrots

  • 1/2 to 1 small clove garlic
  • 1/2 tsp salt
  • 240ml mayonnaise
  • 120ml buttermilk
  • 2 tbsp minced flat-leaf parsley leaves
  • 1 spring onion (white and green) finely chopped
  • 3/4 tsp finely grated orange zest
  • Freshly ground black pepper
  • 200g baby carrots or other vegetables
1) Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, spring onion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

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