This ranch dip recipe is full of creamy, tangy flavor and uses ingredients likely already on hand!
Mayonnaise, sour cream, and a handful of herbs and spices make a delicious one step dip!
- It has the best fresh flavor and uses ingredients you likely have.
- Ranch dip could not be easier to make! Mix everything in one bowl and chill until ready to use.
- Skip the Hidden Valley Ranch packet—homemade ranch dip is gluten-free and has no preservatives or artificial colors.
- Make a double batch because you’ll want to use it for everything! Homemade Ranch Dip adds zest to fresh vegetables, burgers, pizza crust, and crunchy snacks.
Ingredients For Ranch Dip
- Mayonnaise: Mayonnaise makes the base rich and creamy.
- Sour cream: Sour cream adds tang and lightens this ranch dip. I often replace it with Greek yogurt.
- Herbs: I prefer fresh herbs if possible, but you can use dried herbs in this recipe. If using dried herbs, let the dressing chill for at least 30 minutes before serving.
Variations
- Add a bit of buttermilk powder for extra tang and creaminess without thinning the dip. It can be found in the dried milk section of the supermarket or ordered online here.
- Add a grated dill pickle or diced jalapeno.
- Stir in some finely shredded cheddar cheese or crumbled blue cheese.
Ways to Use Ranch Dip
Use ranch dip for all kinds of dipping and dunking!
- It’s perfect for a raw veggie platter-carrots, cucumber, celery, bell pepper, and tomatoes!
- Homemade ranch dip is perfect for potato chips, fries, tots, chicken wings, and more.
- Enjoy it as a sauce for grilled chicken or wraps – or even pasta salad.
Storage
Store ranch dip in a plastic airtight container or a glass jar in the refrigerator for up to a week. I don’t recommend freezing it because the dairy ingredients make the thawed dip grainy.
More Easy Dips
Did you make this Ranch Dip? Be sure to leave a comment and rating below!
Ranch Dip
Creamy ranch dip is easy to make and adds bold flavor to all your favorite dippers.
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Add mayonnaise, sour cream, chives, dill, parsley, onion powder, garlic powder, pepper, and salt in a medium bowl. Whisk to combine.
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Refrigerate for at least 30 minutes before serving.
Optional additions: 2 tablespoons of buttermilk powder for a tangy and rich flavor.
To make ranch dressing, thin the dip with buttermilk or milk, 1 tablespoon at a time, to reach the desired consistency.
If using dried herbs, allow at least 30 minutes to rehydrate in the dip before using.
Store up to 1 week in the refrigerator.
Calories: 87 | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing
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