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.

A bowl of homemade ranch dip surrounded by 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.

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!

A bowl of dip topped with chopped parsley and surrounded by vegetables.

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.

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!

Recipe FAQs

What is ranch dip made of?

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.

What is the difference between ranch dressing and ranch dip?

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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5 from 35 votes

Homemade Ranch Dip

AuthorSara Welch
Make your own ranch dip and skip all the MSG and preservatives in the store bought kind.
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! 
Time
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course Appetizer
Cuisine American
Serves 8 servings

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

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    1. 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.