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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
Keyword ranch dip
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
  • 1 1/2 teaspoon kosher salt
  • 1 cup of sour cream (you can use regular or light)

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.
  • Refrigerate the remaining dry mix for future use.

Notes

Make Ahead: The dry mix can be stored for months in the refrigerator. The dip can be made up to 3 days in advance.
Little Helpers: Let your kids help you collect all the herbs and spices from your cabinet and do the measuring and stirring. My kids like to smell each spice before they add it in.

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