Ranch Dip

16 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Ranch Dip is a delicious condiment you can make yourself, with mayonnaise, sour cream, buttermilk, chives, and spices. 

Easy Cheesy Bacon Ranch Bread, Chicken Bacon Ranch Lasagna, and Slow Cooker Chicken Bacon Ranch Sandwiches are all delicious entrees that have one major thing in common: They’re made with Ranch Dip, which you can absolutely make yourself in 4 steps.

Ranch Dip in serving bowl with veggies

The best friend of appetizers is Ranch Dressing, and you can make your own with this delicious dip recipe. Ranch Dip is great on everything from salad dressing, to potato chips, to veggies, to pretzels, and can be the best thing to add to your sandwich to make it delicious. This Ranch Dip recipe is gluten-free and you can find all the ingredients for relatively cheap at your local grocery store, if you don’t already have them hanging out in your pantry.

This is a favorite recipes for dips because of how easy it is to make. The part that takes the longest is letting it chill in the fridge overnight, but it is absolutely worth it because of how well chilling it allows the tastes in the dip to combine into one distinct, delicious flavor.

How to Make Ranch Dip

  • Combine mayonnaise, sour cream, and buttermilk in a large bowl.
  • Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.
  • Cover and refrigerate for at least 4 hours, preferably overnight.
  • Season with salt and black pepper to taste.

More Dip Recipes

Frequently Asked Questions About Ranch Dip

Is Ranch Dip mostly an American thing?

Many Americans have noticed when they travel that Ranch is difficult to find in other countries. Ranch Dip is typically an American condiment, though you will find it on some occasions in other countries.

What is the difference between Ranch Dip and Ranch Dressing?

Ranch Dip will be thicker than Ranch Dressing. Dressing can be drizzled over a salad, whereas Dip will hold up to and really coat veggies, chicken, chips, or other items for dipping.

Why You Should Make Ranch Dip at Home

Ranch Dip is so popular, delicious, and goes with so many things. It is also easy to find in stores and restaurants. However, there is nothing that compares to making it fresh at home. The ingredients, the consistency, the taste of the herbs and spices all come together to create a superior flavor to what you’ll find in stores and restaurants.

Ranch Dip collage

Key Ingredients

The creamy base of Ranch Dip is made up of 3 different ingredients. Mayonnaise, sour cream, and buttermilk combined provide just the right consistency and flavor. Each is easy to find and you are likely to have them on hand. If you don’t happen to have buttermilk you can easily make some by adding 1 teaspoon of vinegar to ⅓ cup of milk for this recipe.

The seasonings that give this Dip its amazing flavor are a combination of classic herbs and spices. You might already be familiar with and regularly use some of these.

  • Parsley: It brings a fresh, earthy flavor and goes well in so many recipes. The green color also gives a beautiful finish to many dishes.
  • Chives: Chop chives finely to help them bring out their flavor, which is similar to an onion, but more mild. Many people who don’t like onions enjoy eating chives in their favorite recipes.
  • Dried Dill Weed: Dill weed is the green part of the Dill plant. It brings a bold flavor, especially when dried. It is best known for making Dill pickles, so you might already be familiar with the flavor.
  • Dried Tarragon: Tarragon has a distinct bittersweet taste. You might find it tastes similar to fennel or a little bit like licorice.
  • Garlic Powder: Garlic is a very popular ingredient in many different cuisines so you might be familiar with it. It has a very strong flavor, and brings a slight spice to Ranch Dip.
  • Onion Powder: If you’re looking to bring a nice onion flavor to any dip, reach for onion powder. It will bring that sweet and savory onion flavor you want.
  • Coarse Ground Black Pepper: Pepper brings a little spice to Ranch Dip. Add more or less depending on how spicy you like it.
  • Cayenne Pepper: Like other peppers and chilis, cayenne can bring the heat. It only takes a little to add some spice so be careful if you are sensitive to spicy flavors.
  • Salt: Salt will bring together the creaminess, herbs and spices in your Ranch Dip to add just the finish you want.
  • Worcestershire Sauce: Worcestershire is a great sauce to keep in your fridge. It has a tangy, savory, salty flavor that will add depth to so many sauces and dips.
Ranch Dip in serving bowl with carrot in dip

Variations on Ranch Dip

  • Add-ins: Add just a little drizzle of lemon juice to your Ranch Dip recipe to give it a little extra zing. Make sure you start with a small quantity and then work your way up based on taste so you don’t end up overpowering the natural flavors of the Ranch Dip.
  • Spicy Ranch: You can also add in some hot sauce to make it as spicy as you like. For a smoky spice, try adding some chipotle sauce.

Recipes to Go with Ranch Dip

How Long is Homemade Ranch Dip Good?

  • Serve: Because of the mayonnaise and sour cream in the dip recipe, you shouldn’t leave it out at room temperature for longer than about 2 hours. After 2 hours, the Ranch Dip will start to grow bacteria that can make you pretty sick.
  • Store: You should store your Ranch Dip in a sealable container and keep it in the fridge. It will stay good for up to a week before you should make another batch.
  • Freeze: Freezing your homemade Ranch Dip is not recommended. Due to the mayonnaise in it, the dip won’t thaw out very well and is better off eaten fresh.
Ranch Dip in serving bowl with carrot being dipped

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Ranch Dip

Ranch Dip is a delicious condiment you can make yourself, with mayonnaise, sour cream, buttermilk, chives, and spices.
Yield 16 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dip
Cuisine American
Author Sabrina Snyder


  • 1 1/3 cups mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1 tablespoon parsley , minced
  • 2 teaspoons chives , sliced
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon  garlic powder
  • 1/4 teaspoon  onion powder
  • 1/4 teaspoon coarse ground black pepper
  • 1 pinch cayenne pepper
  • 1 pinch Kosher salt
  • 2 drops Worcestershire sauce


  • Combine mayonnaise, sour cream, and buttermilk in a large bowl.
  • Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.
  • Cover and refrigerate for at least 4 hours, preferably overnight
  • Season with salt and black pepper to taste.


Calories: 58kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 165mg | Potassium: 25mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.1mg
Ranch Dip collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Me gusta la presentacion y la raduccion asi como la manera de esplicar el proceso para procesar los platos