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Ranch dip is so easy to make without a mix that there’s really no reason not to. Use this creamy, dreamy five-minute dip for veggies, buffalo wings, fried pickles, chips, and so much more.
Why we love this recipe
Homemade ranch dip is one of those quick, easy recipes that I’ve been making on and off for decades but never managed to publish. Now that we’ve got the best-ever, shatteringly crisp baked chicken wings with buffalo sauce in the mix, it’s finally time to share my favorite accompaniment. This recipe is:
- Tangy, savory, creamy, and full of flavor
- Ready in 5 minutes (plus chill time, if you’re so inclined)
- Made from ingredients that are easy to keep on hand
- A great way to encourage kids to eat their veggies
- Customizable — add or subtract ingredients to adjust to your taste
And, I mean, it’s RANCH. What’s not to love?
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe. It’s not much!
- If possible, use really good-quality sour cream. Even in a recipe like this, it makes a huge difference in the taste (and it’s marginally better for you, too). My favorite is Organic Valley, which is made with milk from pasture-raised cows, and just tastes amazing.
- Apple cider vinegar gives a great tang to this recipe and is easy to keep on hand. Alternatively, you can use three tablespoons of lemon juice. Both versions are fabulous.
- I always have dill weed in the spice drawer and almost never have fresh dill, but if you prefer, you can substitute one tablespoon of fresh for the one teaspoon dried.
How to make it
Here’s what you’ll do to make a great batch of ranch dip. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- This recipe is so quick and easy that it’s challenging to break it into four steps. First, place the sour cream into a small- to medium mixing bowl. Pour in the apple cider vinegar.
- Add all the rest of the ingredients.
- Give it a really good stir, until everything is well-mixed.
- At this point you can serve the ranch dip right away if you like, or you can choose to chill it for an hour or more. It tastes great immediately, but the chill time allows the dried seasonings to absorb and mellow a bit.
Expert tips and FAQs
Absolutely. All you need to do is thin it a bit. Instead of 1 cup sour cream, use 3/4 cup sour cream plus 1/4 cup well-shaken buttermilk. Or use 3/4 cup sour cream plus 1/4 cup whole milk and one additional tablespoon apple cider vinegar (3 total). That’s it!
You can. Instead of the sour cream and vinegar, use 1/4 cup buttermilk powder. Instead of the scallions, use two tablespoons freeze dried chives.
Sure thing. Make it anytime during the week that you like — the flavors only improve over time. Store the dip in a tightly sealed container in the fridge for up to a week.
More favorite dip recipes
- Spinach dip in a bread bowl
- Jalapeño popper dip
- White bean dip
- Garlic scape hummus
- Smoky roasted red pepper hummus
- Baba ganoush
- Vegan queso
- Ramp (or leek) and spinach dip
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Ranch Dip or Salad Dressing
Ingredients
- 1 cup sour cream
- ¼ cup sliced scallions
- 2 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dill weed
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place all ingredients into a medium mixing bowl.
- Mix well.
- If you like, cover and chill for an hour to let the spices settle into the mix. This isn’t strictly necessary, but it does lead to a more well-integrated dip.
- Spoon into a small serving bowl and use as a dip for vegetables, buffalo wings, chips, and more.
Notes
- Use a really good sour cream if you can. Even in a recipe like this, it makes a big difference in the taste. I love Organic Valley, which is made with milk from grass-fed cows and just tastes amazing.
- You can substitute three tablespoons of lemon juice for the two tablespoons of cider vinegar if you like.
- 1 tablespoon fresh dill, if you have it, is a fine substitute for the 1 teaspoon of dill weed.
- To make the salad dressing variation, use 3/4 cup sour cream plus 1/4 cup well-shaken buttermilk, or 3/4 cup sour cream plus 1/4 cup whole milk plus an additional tablespoon of apple cider vinegar (3 tablespoons total).
- To make the ranch powder variation: instead of the sour cream and apple cider vinegar, use 1/4 cup buttermilk powder. Instead of the scallions, use two tablespoons freeze dried chives.
- You can make this recipe anytime during the week and keep it in a tightly sealed container in the fridge. The flavors only get better over time. Use within seven days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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