Homemade Ranch Dip Recipe (from scratch)
Discover the secrets to making a creamy and delicious homemade ranch dip in minutes.
Servings 12
Calories 87kcal
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ to ½ cup buttermilk as needed for desired consistency
- ½ teaspoons dried chives
- ½ teaspoons dried parsley
- ½ teaspoons dried dill
- ½ teaspoons garlic powder
- ¼ teaspoons onion powder
- ¼ teaspoons seasoned salt
- ¼ teaspoons paprika
- ⅛ teaspoons ground black pepper
- fresh chives for garnish
Instructions
- Whisk together ½ cup mayonnaise and ½ cup sour cream. Add ¼ to ½ cup buttermilk to achieve thinner consistency as desired.
- Add ½ teaspoons dried chives, ½ teaspoons dried parsley, ½ teaspoons dried dill, ½ teaspoons garlic powder, ¼ teaspoons onion powder, ¼ teaspoons seasoned salt, ¼ teaspoons paprika, and ⅛ teaspoons ground 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.
Notes
What can I use to thin out the dip if it's too thick?
If the dip is too thick, you can add a little buttermilk or sour cream to thin it out.
Can I make the dip ahead of time?
Yes, you can make the dip ahead of time and store it in the refrigerator for up to a week.
Make the dry mix ahead
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.
Nutrition
Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.1mg
