This homemade ranch dip is a creamy and flavorful mix of all the familiar herbs and spices, but it tastes way better than the store bought version. A quick and easy snack for parties and game day gatherings!
When I’m entertaining, I offer plenty of appetizer recipes such as cranberry jalapeno dip, baked chicken wings, bacon wrapped smokies and this classic ranch dip with fresh vegetables.
Ranch dip is a traditional party offering because it goes so well with veggies, chips, pretzels and bread. This homemade ranch dip avoids the store bought ranch mixes which contain lots of chemicals and preservatives, in favor of a fresher approach that’s full of flavor.
Table of Contents
Ranch Dip Ingredients
To make this recipe, you will need sour cream as well as dry ingredients including buttermilk powder, parsley, dill, garlic powder, onion powder, onion flakes, black pepper, chives and salt. You can add a sprinkle of fresh parsley on top of the dip as a garnish.
How Do You Make Ranch Dip?
Combine all of the dry ingredients together to make the ranch seasoning mix. Add three tablespoons of the ranch seasoning to sour cream, then stir to combine. Serve the dip right away, or cover it and store it in the fridge until you’re ready to use it. Add a sprinkle of fresh parsley, and enjoy!
Tips For The Perfect Dip
- 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.
- 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.
- If you can’t find buttermilk powder, substitute 2 tablespoons of the sour cream for 2 tablespoons of buttermilk.
- The ranch powder will stay fresh in the refrigerator for up to one month in an airtight container. You can also store the prepared dip in the fridge for 3 days.
- Serve your dip with a variety of dippers such as cucumbers, celery, potato chips, breadsticks, pretzels, bell peppers, radishes, broccoli and carrots.
Quick Tip
You can turn this dip into a ranch dressing by thinning it with 1/4 cup of buttermilk.
Recipe FAQs
Ranch dip contains sour cream with garlic, onion and an assortment of dried herbs. It also contains buttermilk or buttermilk powder for a tangy flavor.
Ranch dressing and ranch dip are similar in many ways. They both involve a creamy base with a blend of herbs and spices. The major difference is the consistency. Ranch dip tends to be thicker than ranch dressing.
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Flavor Variations
This dip is delicious as is, but you can change some of the ingredients to suit your tastes.
- Herbs: You can use fresh minced herbs instead of dried herbs in your ranch dip. If you go this route, you’ll want to triple the amount of fresh herbs as compared to dried.
- Flavorings: Add extra flavor to your dip with seasoned salt, lemon juice, paprika, cayenne pepper, hot sauce, cooked bacon, shredded cheese or olives.
- Sour Cream: Swap out half of the sour cream with other ingredients such as mayonnaise (can be regular or light mayo), Greek yogurt or cream cheese.
Ranch dip is a must-have for any party. While it’s great with chips and veggies, it’s also perfect to pair with baked chicken tenders, buffalo shrimp or baked French fries. The possibilities are endless!
More Great Dip Recipes
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Homemade Ranch Dip
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
- 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.
- 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.
- If you can’t find buttermilk powder, substitute 2 tablespoons of the sour cream for 2 tablespoons of buttermilk.
After paying $2.50 for a packet of the well known buttermilk ranch mix, I was determined to find a recipe to make at home. This is PERFECT. All the herbs are well balanced and this mix delivers on the promise of being fresher than the store brand. Don’t be afraid of powdered buttermilk; it has many uses & this recipe is a great example!
Can you use the ranch dip powder to make Ranch Salad Dressing
Yes that will work! Or here is my recipe for ranch dressing: https://www.dinneratthezoo.com/homemade-ranch-dressing/
What can you use instead of dry buttermilk? Can it be omitted completely?
Thanks
You can omit it, but you’ll lose some of the “ranch” flavor unless you decide to add a little fresh buttermilk to your finished dip.
Why do you have to store the remaining DRY ingredients in the refrigerator instead of in the pantry?
Because it contains powdered buttermilk which should be refrigerated after opening!