TED’S MONTANA GRILL
640 Johnson Ferry Road, Marietta. 770-578-8337 , www.tedsmontanagrill.com.
Q: My oldest daughter is a very picky eater. She loves the ranch onion dip they serve with their homemade chips at Ted’s Montana Grill, though. I would love to be able to make it at home for her (and us!). I hope Mr. Turner will share the recipe with us. — Dawn Krivutza, Roswell
A: It wasn’t Turner who sent us this recipe; it came to us by way of Chris Raucci, Ted’s Montana Grill’s corporate chef. The dip is part of the Chips-N-Dip appetizer, which Raucci says has been a house favorite since it arrived on the menu in 2011. The appetizer features potato chips made fresh each day from a specialty potato variety called Pure Gold. Yukon Gold potatoes would be similar. In addition to accompanying chips, the dip is combined with other ingredients to create a chipotle ranch sauce used on the restaurant’s Green and Hot Burger and the Barbecue Chicken Sandwich, an occasional special.
Ted’s Montana Grill’s Creamy Ranch Onion Dip
Hands on: 10 minutes Total time: 10 minutes Makes: 4 1/2 cups
2 cups mayonnaise
2 cups sour cream
1 cup sliced green onions, cut into 1/8-inch pieces, reserve some for garnish
2 tablespoons ranch dressing mix
1 teaspoon Tabasco
Freshly ground black pepper, for garnish
In a large mixing bowl, combine mayonnaise, sour cream, green onions, ranch dressing mix and Tabasco. Whisk until smooth. Refrigerate until ready to use. May be made up to 2 days ahead. When ready to serve, garnish with remaining green onion slices and freshly ground black pepper.
Per 2-tablespoon serving: 125 calories (percent of calories from fat, 96), 1 gram protein, 1 gram carbohydrates, trace fiber, 13 grams fat (3 grams saturated), 10 milligrams cholesterol, 77 milligrams sodium.
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