Print

Ranch Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ranch Dip is a creamy, tangy, herb-packed homemade dip made with sour cream, mayonnaise, and classic ranch seasonings. It comes together in minutes and is perfect for vegetables, chips, crackers, wings, and party appetizers.

Ingredients

  • Sour cream
  • Mayonnaise
  • Dried parsley
  • Dried dill
  • Dried chives
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Fresh lemon juice
  • Milk or buttermilk, optional

Instructions

  1. Place the sour cream and mayonnaise in a medium mixing bowl and stir until smooth and completely combined.
  2. Add the dried parsley, dried dill, dried chives, garlic powder, onion powder, salt, and black pepper.
  3. Add a little fresh lemon juice for brightness and tanginess.
  4. Stir thoroughly until the herbs and seasonings are evenly distributed throughout the creamy base.
  5. If the dip is too thick, gradually stir in a small amount of milk or buttermilk until the desired consistency is reached.
  6. Taste and adjust the salt, pepper, garlic, dill, or lemon juice as desired.
  7. Cover and refrigerate for at least 30 minutes to allow the herbs to soften and the flavors to blend.
  8. Stir again before serving and garnish with fresh herbs if desired.

Notes

  • For a lighter ranch dip, replace some or all of the sour cream with plain Greek yogurt.
  • Fresh parsley, dill, and chives can replace the dried herbs. Use a larger quantity because fresh herbs are less concentrated.
  • For a spicy variation, add cayenne pepper, red pepper flakes, hot sauce, or finely chopped jalapeño.
  • Add finely grated Parmesan for a richer, more savory flavor or a little smoked paprika for smokiness.
  • To turn the dip into ranch dressing, gradually whisk in additional milk or buttermilk until it reaches a pourable consistency.
  • Serve with carrots, celery, cucumber, bell peppers, broccoli, tomatoes, chips, crackers, pretzels, wings, or potato wedges.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • If the dip thickens during refrigeration, stir well and add a small splash of milk or buttermilk if necessary.
  • Keep the dip chilled and avoid leaving it at room temperature for extended periods.
  • Freezing is not recommended because the sour cream and mayonnaise can separate after thawing.

Nutrition

Find it online: https://thefamilycooking.com/ranch-dip-recipe/