Ranch Dip or Salad Dressing
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, chips, and so much more. See the notes section for the dressing variation.
Servings: 16
Calories: 31kcal
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 ¾ cup sour cream plus ¼ cup well-shaken buttermilk, or ¾ cup sour cream plus ¼ 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 ¼ 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
Serving: 1 | Calories: 31kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 137mg | Sugar: 1g