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Homemade Ranch Dip is a classic dip recipe that anyone can make at home! Ditch the store-bought packet of ranch dip and make it homemade with simple ingredients, dried seasonings, and no extra stuff or preservatives.
Easy Homemade Ranch Dip Recipe
My recipe for Homemade Ranch Dressing is a favorite on the site. I knew it was time for a delicious and easy to make dip recipe that’s perfect for chips and fresh veggies. This homemade ranch dip is just that!
Simple ingredients like mayo, sour cream, and dried seasonings is all it takes to create this addicting ranch dip that is perfect for gatherings, picnics, bbq’s, parties, vegetable tray dip, or just because!
My family’s favorite things to dip in homemade ranch dip are potato chips (the ruffles potato chips) and fresh veggie sticks like baby carrots, cucumber slices, cherry tomatoes, broccoli, and bell peppers.
Why We Love Making Ranch Dip at Home
- Tastes Better Than The Packet – Forget the packet at the store, make it yourself in about the same amount of time!
- No Preservatives or Added Stuff – When I can, and when it’s easy, I love to make stuff at home to avoid the added preservatives that lots of packets have in them.
- Adaptable – This recipe for ranch dip is the best because it can easily be customized and adapted to what you want. Want a lighter ranch dip? Use Greek yogurt. Want some more spice and seasonings? Add some hot sauce or chili powder.
Ingredients Needed To Make Ranch Dip
- Sour Cream – I recommend using full-fat sour cream for the best taste and texture. Light or reduced-fat sour cream can be used with great results if wanted.
- Mayonnaise – There are lots of options of mayo out there – olive oil mayo, real mayo, light mayo. Use whatever one you prefer. I do recommend not using both low-fat, lite products for both the sour cream and mayo. Use one or the other.
- Dried Dill Weed
- Dried Parsley
- Dried Chives
- Onion Powder
- Garlic Powder
- Salt – I use kosher salt or sea salt.
- Black Pepper
How To Make Homemade Ranch Dip with Dried Seasonings
- Mix Everything Together : In a mixing bowl, add the sour cream, mayo, dill weed, parsley, chives, onion powder, garlic powder, salt, and pepper. Stir with a wooden spoon, spatula, or whisk until thoroughly combined.
- Adjust To Taste (If Needed) : It’s always good to taste the dip here and adjust the seasonings if needed. Need more salt? Want more chives or garlic? Just add a pinch more and see if it’s better.
- Refrigerate : Cover the bowl with a lid or plastic wrap and refrigerate for several hours before serving it. It can be refrigerated up to overnight or at least 4 hours before serving.
- Eat! : Serve with fresh veggie sticks and potato chips.
Fresh Herbs vs. Dried Herbs. Which Is Better For Ranch Dip?
This recipe calls for dried herbs because they are inexpensive and something that most people already have in their cabinets at home. They also store for years and are really convenient and easy, for anyone to use of any cooking skill level.
However, using fresh herbs can elevate and enhance the flavor of this dip significantly. If you decide to use fresh herbs, just remember the rule of thumb is to use three times the amount of fresh herbs to dried herbs. For example, the recipe calls for 1 teaspoon dried parsley – If you want to use fresh parsley then you need to use 1 tablespoon (also equal to 3 teaspoons) of chopped fresh parsley.
Can I Make This Ranch Dip Healthier?
Yes you can make this dip healthier with some easy changes. Substitute plain Greek yogurt for all, or some of the mayo and sour cream. I highly recommend only subbing the yogurt for the mayo, and not for both. Plain greek yogurt is healthier, but it’s not as tasty as mayo and sour cream, so the dip might taste a bit different. You can also experiment and use lite or reduced-fat sour cream and/or mayo in the dip. Again, the final flavor of the dip will be a bit different if you choose to use lighter dairy products.
Serving Suggestions For This Homemade Ranch Dip
- Pretzel Thins
- Ruffles
- Classic Potato Chips
- Carrot & Celery Veggie Sticks
- Broccoli or Cauliflower Chunks
- Black Olives
- Grape or Cherry Tomatoes
- Crackers – Triscuits, nut thins, ritz, etc.
- Sliced Baguette Bread
Recipe Tips
- Storing Leftovers : Store this dip in an airtight container, in the fridge, for up to 1 week. Give it a good stir before serving from the fridge.
- Chill Time : This is so important! The dips flavor improves over time, as it chills in the fridge, so the longer the better is the name of the game when it comes to making ranch dip.
- Thinner vs Thicker Dip : If you prefer a thinner dip then add just a splash of milk as needed. For a veggies and chip dip, I prefer a thicker dip, which is what this recipe is.
- Use Quality Ingredients : Use good quality sour cream and mayo for the best taste and results. The flavors are quite prominent in the dip, so using high-quality products can make a difference. I also recommend using full-fat sour cream and mayo. I love the Daisy brand sour cream and Hellmen’s real mayo in this recipe.
More Ranch Inspired Recipes
- Taco Ranch Chicken Chili
- Ranch Corn Salad
- Bacon Ranch Pasta Salad
- Ranch Potatoes
- Easy Ranch Pork Loin
- Jalapeno Ranch Dip
- Ranch Pasta Salad
Homemade Ranch Dip
Ingredients
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (I use kosher salt or sea salt)
- ¼ teaspoon ground black pepper
Instructions
- In a mixing bowl, or the serving bowl, add the sour cream, mayonnaise, dill weed, parsley, chives, garlic powder, onion powder, salt, and pepper. Stir with a whisk or spatula until thoroughly mixed together well. * You may want to taste the dip at this point and see if you want any additional/more of a particular dried seasoning. Depending on the salt used, you may need to add a pinch more.1 cup full-fat sour cream, 1/2 cup mayonnaise, 1 teaspoon dried dill weed, 1 teaspoon dried parsley, 1 teaspoon dried chives, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Cover the bowl with a lid, or plastic wrap, and refrigerate for at least 4 hours before serving. * Chill time is important because it allows the flavors to develop and the dip to get cold. Refrigerate up to overnight for even better results.
- Transfer the dip to a serving bowl and serve alongside fresh veggies, chips, and or crackers. This dip is best eaten cold.
Notes
Nutrition
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