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Discover the secrets to making a creamy and delicious homemade ranch dip in minutes. Follow our step-by-step guide and impress your guests (and yourself).
Step by step photos and instructions below!
Raid your spice rack for the flavors of this classic dip!
When having a party, I often resort to a store-bought ranch dip (or mixing a cup of sour cream with some powdered ranch seasoning). Of course, that is totally fine – but when I started making my own from scratch, I vowed I’d never go back to buying it.
Easy entertaining with simple ingredients, that you can pronounce? I’m in.
If you’re looking for a low-fat dip or just a tasty way to enhance your meals, ranch dip is a great option to serve with fresh vegetables, or as an appetizer.
It’s also one of my favorite ways to get picky eaters to eat pretty much anything including fresh produce!
HOT TIP: Transform this into a homemade ranch dressing recipe, just change up the amounts of buttermilk used to thin it out, and get it to either dip or drizzle consistency, as easy as that!
The History of Ranch Dip
Ranch dip was first created in the 1950s by a rancher named Steve Henson. Henson was looking for a way to make his family’s meals more interesting, and he eventually developed a dressing that combined buttermilk, herbs, and spices.
Over the years, ranch dip has continued to grow in popularity and is now one of the most popular condiments in the United States.
Variations on plain ranch dip
Variations of ranch dip include adding roasted garlic, diced jalapeños, or sun-dried tomatoes for a spicy kick, or using Greek yogurt instead of sour cream for a healthier option. Try jalapeno ranch, or try this southwest chicken salad with chipotle-ranch salad dressing and add some heat.
Why you’ll love this recipe:
- Making your own ranch from scratch allows you to control the flavor and consistency.
- Real ingredients, easily found in your home or local grocery store.
- Quick and easy. This recipe mixes up in just minutes.
Frequently Asked Questions
Ranch dip is a creamy and tangy condiment that has become a staple in households across the United States. This delicious recipe can be used in a variety of dishes, from chicken wings, to salads, or as a dipping sauce for vegetables, potato chips and crackers.
A base of mayonnaise, sour cream, buttermilk mixed with dried herbs and spices.
Yes, you can make the dip ahead of time and store it in the refrigerator for up to a week.
If the dip is too thick, you can add a little buttermilk or sour cream to thin it out.
What to serve with Ranch Dip
This easy homemade ranch dip goes great on a veggie tray, (think carrot sticks, celery sticks, cherry tomatoes, red bell peppers, broccoli florets, or sliced cucumbers). I love dipping potato chips and French fries into mine.
Try as an alternate to Blue Cheese Dip, and dip Buffalo Chicken Tenders into it.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Tips and Tricks for making Ranch Dip
If you mix together the dried herbs and spices ahead, or in bulk, you will have your own ranch seasoning, ready to go!
Let it chill
Allowing the dip to chill in the refrigerator for a few hours can help the flavors meld and intensify.
What to do with leftovers
Store in an airtight container in the refrigerator for up to 7 days.
You can use fresh herbs if you have access to them! Fresh chives, parsley and dill are awesome as a garnish or mixed in.
If you don’t have buttermilk on hand, you can use sour cream or plain yogurt as a substitute.
The full list of ingredients and quantities is found in the printable recipe card below.
- For the base: Mayonnaise, sour cream and buttermilk. You can use full fat or low fat versions of any of these base ingredients. If you don’t have buttermilk on hand, you can use plain greek yogurt as a substitute.
- Herbs: I use dried chives, parsley and dill. You can use fresh versions (if you have them on hand). I use fresh chives, fresh parsley or green onions sprinkled over the top before serving. It totally makes it look fancy.
- Spices: Garlic powder, onion powder, seasoned salt, paprika, black pepper.
- Small Bowl
- Measuring cups
- Measuring spoons
How to make Ranch Dip from scratch
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the base
Whisk together the mayonnaise and sour cream. You can also use a mason jar, and just shake it.
Add buttermilk to achieve thinner consistency as desired.
Add the seasonings
Add the chives, parsley, dill, garlic powder, onion powder, seasoned salt, paprika, and black pepper. Mix well.
Taste, adjust and chill (the dip, and you)
Taste and add additional salt/pepper as preferred.
Refrigerate for at least 30 minutes before using, to allow flavors to develop.
Serve and devour
Serve with fresh veggies, potato chips or chicken wings.
More delicious homemade dips:
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Whipped Feta Dip. A deliciously creamy, yet low fat, dip – this Feta, Roasted Red Pepper and Dill Dip will be a hit! Make ahead, and serve with veggie dippers, or chips!
- Spinach Artichoke Dip. Just 4 minutes in the instant pot, and this dreamy, cheesy Spinach & Artichoke Dip is all yours! This is perfect for holidays and parties!
- Greek Tzatziki Dip. Tzatziki is easy to make, and SO delicious! This tasty dip is made from yogurt, cucumber, garlic and lemon juice with fresh dill.
Fresh flavors and a simple recipe? Sold!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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- Small Bowl
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ to ½ cup buttermilk (as needed for desired consistency)
- ½ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon seasoned salt
- ¼ teaspoon paprika
- ⅛ teaspoon ground black pepper
- Garnish: fresh chives
- Whisk together the mayonnaise and sour cream. Add buttermilk to achieve thinner consistency as desired.
- Add the chives, parsley, dill, garlic powder, onion powder, seasoned salt, paprika, and black pepper. Mix well.
- Taste and add additional salt/pepper as preferred.
- Refrigerate for at least 30 minutes before using, to allow flavors to develop.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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