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Make your own ranch dip and skip all the MSG and preservatives in the store bought kind.
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Homemade Ranch Dip

This homemade ranch dip is full of all of the familiar herbs and spices, but has no preservatives like the store bought version. The homemade ranch powder is easy to make and keeps in the fridge for months! 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 85kcal
Author Sara Welch

Ingredients

  • 1/3 cup dry buttermilk
  • 2 tablespoons dried parsley
  • 2 teaspoons dried dill weed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon dried onion flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried chives
  • 2 teaspoons kosher salt
  • 1 cup sour cream
  • 1 tablespoon fresh parsley chopped

Instructions

  • Combine all of the dry ingredients in a resealable container.
  • Stir 3 tablespoons of the dry mix into the sour cream. You can serve the dip immediately or refrigerate for up to 3 days. Add the fresh parsley on top right before serving.
  • Refrigerate the remaining dry mix for future use.

Notes

  1. Dried herbs and spices tend to lose their potency over time. Make sure your herbs and spices are no more than 6 months old for the best results.
  2. Powdered buttermilk is often sold in a tin near the other powdered milk products. It’s inexpensive and lasts a long time but the can does need to be refrigerated after it’s opened. Which means you’ll also need to refrigerate your powdered dip mix until you’re ready to use it.
  3. If you can’t find buttermilk powder, substitute 2 tablespoons of the sour cream for 2 tablespoons of buttermilk.

Nutrition

Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 488mg | Potassium: 184mg | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 6.3mg | Calcium: 109mg | Iron: 0.4mg