A cool and creamy classic dip that anyone can make at home in minutes! Made with simple ingredients you’re sure to have on hand, this recipe is all you will ever need for dipping or dolloping.
why we love making ranch dip at home
Just real, wholesome ingredients. Have you seen the labels on ranch dips found in the produce aisle lately? A brand that I purchased often, which I shall leave nameless because snitches get stitches, has 24 ingredients! And, none of them are herbs. Is it even ranch dip without herbs?
Made in minutes. While there is chill time required, 5 minutes is all it takes to make ranch dip. Because, when making the switch to healthy and wholesome foods, keeping things quick and simple are most important.
Tastes better. The combination of herbs, seasonings and lemon juice, gives this homemade ranch dip a burst of fresh, delightful flavor.
prepare your supplies
- Small Mixing Bowl
- Whisk
- Cutting Board
- Knife
- Measuring Cups and Spoons
gather your ingredients
Mayo – I use this Easy Homemade Mayo. It’s quick, easy to bring together in minutes and made with just a few ingredients. I make mayo once a week and keep it on hand for sandwiches but, mostly for ranch dip!
Plain Greek Yogurt – You can use sour cream. But, I must admit, I love the flavor of Greek yogurt. Not to mention, it has extra protein, too!
Fresh or Freeze-Dried Parsley, Chives and Dill – I keep freeze dried herbs on hand, especially during the winter and spring, when I don’t have access to fresh. If you don’t have fresh or freeze-dried herbs available, you can use dried herbs.
Garlic Powder and Onion Powder – They give this dip a depth of flavor.
Lemon or Lime Juice – Whether it’s fresh squeezed or bottled, lemon or lime juice gives a fresh taste.
Salt and Pepper – The dynamic duo to every dish!
Let’s get to it: how to make ranch dip
- Whisk. In a small bowl, mix together mayo and Greek yogurt.
- Mix. Add parsley, chives, dill, garlic powder, onion powder, lime juice, salt and pepper, to the bowl. Stir until well combined.
- Refrigerate. Cover the bowl with plastic wrap, or beeswax wrap, and let chill in the refrigerator for at least one hour.
- Enjoy. When ready to serve, give the ranch dip a good stir and enjoy it with your favorite vegetables, chips, sandwiches and wraps, or chicken wings.
Recipe tips
Chill time is really important, here. The flavor of the dip improves, the longer it chills. I know it may be tempting to dip in but I promise, it’s worth the wait.
Take it from dip to dressing by adding 1/4 cup of milk, or buttermilk, for every 1/2 cup of dip.
Store your dip in the refrigerator, in an airtight container, for one week. Because separation can happen, be sure to give it a good stir before serving it.
Ranch Dip Sidekicks: Popular Serving suggestions
- Fresh Vegetables – carrots, cherry tomatoes, broccoli, cauliflower, cucumbers and bell peppers
- Classic, Plain Potato Chips
- Sandwiches and Wraps – BLT, Turkey Bacon Ranch or Veggie Pinwheels
- Chicken Wings and Celery
- Potato Skins or Loaded Baked Potato Fries
- Pretzel Thins or Mini Pretzel Twists
- Butter or Wheat Crackers
Greek yogurt: A Healthier Substitute
Sour cream has always been a staple for dips, dressings and taco night. But, when I ran out of sour cream one evening, I learned just how similar sour cream and Greek yogurt are in taste, texture and consistency. The rest is history and I’ve been using Greek yogurt in place of sour cream ever since. It saves money, has more protein and can be used to make more Greek yogurt at home!
Fresh VS. Freeze-Dried Vs. Dried: Which is best?
Fresh is always best! However, there are times when we may not have access to fresh herbs. When dehydrating, warm air is circulated, removing 70% – 90% of moisture. This process is more affordable and allows food to become shelf stable. Freeze drying is a bit different. Instead of using heat, it freezes the food first. Then, it creates a vacuum that pulls 99% of the moisture out by alternately cooling and heating. This allows food to retain more nutrients than dehydrating. I love dehydrating herbs, but for some recipes, like Ranch Dip, I much prefer freeze dried herbs for convenience, and fresh for taste!
How to Make Ranch Dip
Ingredients
- 1/2 cup mayo
- 1/2 plain Greek yogurt or sour cream
- 1 tbsp. freeze dried parsley Substitutions: 1 tbsp. fresh parsley, chopped fine or 1 tsp. dried parsley flakes
- 1 tbsp. freeze dried chives Substitutions: 1 tbsp. fresh chives, chopped fine or 1 tsp. dried chives
- 2 tbsp. freeze dried dill Substitutions: 2 tbsp. fresh dill, chopped fine or 1 tsp. dried dill
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1 tsp. lemon juice or lime juice
- 1/4 tsp. salt
- Pinch of pepper
Instructions
- Whisk. In a small bowl, mix together mayo and Greek yogurt.
- Mix. Add parsley, chives, dill, garlic powder, onion powder, lemon or lime juice, and salt and pepper to the bowl. Stir until well combined.
- Refrigerate. Cover the bowl with plastic wrap, or beeswax wrap, and let chill in the refrigerator for at least one hour.
- Enjoy. When ready to serve, give the ranch dip a good stir and enjoy it with your favorite vegetables, sandwiches and wraps, or chicken wings.
Notes
- You can make this dip in advance and store it in the refrigerator, in an airtight container for one week.
