Ranch Dip
This post may contain affiliate links, read my disclaimer.
My ranch dip is rich and creamy with a savory, herby flavor from a simple mix of dried dill, chives, and parsley. It’s made with just 9 ingredients and only takes 5 minutes to stir together!
Ranch shows up all over my kitchen. I use that same flavor in my crockpot ranch pork chops for an easy dinner, and my air fryer ranch potatoes are a quick side that scratches the same itch.
My Mayo and Sour Cream Trick for Ranch Dip
Once you make ranch dip yourself, the bottle just does not cut it anymore. Mine is thick and creamy enough to really scoop, and it tastes like fresh herbs instead of the flat bottled kind.
My one trick is using both mayonnaise and sour cream. Mayo alone is too heavy for me, so the sour cream lightens it up and keeps it scoopable. It grabs onto a chip instead of sliding right off.
Best part, it takes 5 minutes. Ben goes through it so fast that I keep a batch of this homemade ranch dip in the fridge most weeks, right next to my other sauces and dips.
I love that this comes together with just 9 ingredients, and most of them are dried herbs and spices I already have. Dried dill, chives, and parsley, plus onion powder and garlic powder, do all the work. No fresh chopping and no buttermilk to buy.
Making it from scratch means I can make it exactly how I like it. More herbs, more salt, a little thicker, whatever I am in the mood for. And it tastes fresher than anything from a jar.
I still keep ranch packets around for quick recipes like my bacon ranch pasta salad, but when ranch is the star, I make this sour cream ranch dip from scratch. It is worth the few extra minutes of measuring and mixing.
Homemade Ranch Dip Ingredients
- Mayonnaise – The buttery base of the dip. I use half a cup.
- Sour cream – Brings a little zing and thickens it up so it is nice and creamy. I use a full cup.
- Dried herbs – Chives, dill, and parsley are my go-to combo. The chives and parsley are mild, and the dill adds those bright, citrusy notes I love.
- Onion powder and garlic powder – I use the powders instead of fresh so the dip stays smooth and doesn’t turn watery. They bring all the savory, oniony flavor.
- Salt and pepper – These balance everything out. The salt wakes it all up and the pepper adds a little warmth.
How to Make Ranch Dip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add all the ingredients to a medium bowl and stir until everything is fully combined.
STEP TWO: You can serve it right away, but for the best flavor, cover and chill it for 30 minutes so the dried herbs soften and everything comes together.
STEP THREE: Give it a stir, then serve with chips, veggies, or whatever you like to dip. Enjoy!
Recipe Tips
- Chill it if you have time. It is good right away, but 30 minutes in the fridge lets the dried herbs soften and the flavor deepen. Ranch dip always tastes better cold anyway.
- Adjust the consistency to your liking. If mine comes out too thick, I stir in a splash of milk a little at a time. Too thin, and I add more mayo and sour cream until it is just right.
- Season to taste. Ranch is supposed to be bold, so I taste it before serving the dip and add a little more salt or herbs if it needs it.
- Use dried herbs, not fresh. Fresh herbs let off water and can make the dip runny. Dried herbs keep my ranch dip thick and smooth.
- Double it for a crowd. This makes about 1.5 cups, which is plenty for a few people. When I am setting out a real party spread, I double everything so the bowl does not empty in five minutes.
Variations
- Add a splash of lemon juice. A little acidity brightens the whole thing up and cuts the richness.
- Use a ranch packet in a pinch. When I am low on dried herbs, I start with one packet of ranch seasoning, taste, then add more if needed.
- Make it spicy. I sprinkle in cayenne or smoked paprika, or a little hot sauce, when I want some heat. Ben always wants his spicy.
- Stir in blue cheese. Crumbled blue cheese turns this homemade ranch dip into a bolder, chunkier version that is so good next to wings.
- Swap in Greek yogurt. Use Greek yogurt in place of some or all of the sour cream for a lighter dip with a little more zip.
- Turn it into dressing. Thin it with milk until it pours, and it doubles as a ranch dressing for salads.
What to Serve with Sour Cream Ranch Dip
My ranch dip is made for dunking, so I always put out something crunchy. Fresh veggies like carrots, cucumbers, and bell peppers are the classic move, but I also love it with crispy sides like my air fryer baby potatoes and air fryer buffalo cauliflower.
It is also my favorite thing to set next to wings. My baked chicken wings and grilled chicken wings both get better with a cool, creamy dip alongside. And if you want a fun match, my air fryer avocado fries already lean ranch, so they were basically made for it.
Ranch Dip FAQs
Can I make it ahead of time?
Yes! Ranch dip keeps in the fridge for about a week, so it is perfect to make ahead. I just give it a good stir before serving since it can thicken up as it sits.
Can I make this with Greek yogurt?
You can! I sometimes swap Greek yogurt for some or all of the sour cream. It comes out a little lighter with a bit more zip, but still creamy and good.
What’s the difference between ranch dip and ranch dressing?
It mostly comes down to texture. My ranch dip is thick and scoopable because it is built on sour cream, so it clings to veggies and chips instead of dripping off. Ranch dressing is thinner and pourable, usually made with buttermilk, so it is better for drizzling on a salad. If you want this dip to pull double duty, thin it with a splash of milk.
How should I store leftovers?
I store leftover ranch in an airtight container or a mason jar to keep it fresh. Keeping the air out is the trick to ranch that stays good for days. I don’t freeze it though, because the mayo and sour cream separate once thawed.
Why is my ranch dip runny?
Usually it is from using fresh herbs, onion, or garlic, which let off water as they sit. That is why I stick with dried herbs and onion and garlic powder. If mine ever turns out thin, I just stir in a little more mayo and sour cream to thicken it back up.
More Dip Recipes
- Spinach artichoke dip
- 7 layer dip
- Corn dip
- Crockpot buffalo chicken dip
- Sausage cream cheese dip
- Pizza dip
If you’ve made this ranch dip, I would love to know what you think! Leaving a comment and rating helps others find this recipe too. Thank you!
Easy Ranch Dip (5 Minutes!)
Ingredients
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add the mayo, sour cream, chives, dill, parsley, onion powder, garlic powder, salt and pepper in a bowl.
- Mix it all together until fully blended.
- Serve with chips or veggies immediately or let it chill in the fridge until ready to be served.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
