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.
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
Chili Cheese Dip
French Onion Soup Dip
Corn Dip
Ultimate Bean Dip
Frequently Asked Questions About Ranch Dip
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.
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.
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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.
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
Sausage Balls
Baked Avocado Fries
Pepperoni Pizza Bites
Buffalo Wings
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
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Me gusta la presentacion y la raduccion asi como la manera de esplicar el proceso para procesar los platos
Have you tried thinning this, for dressing?
Not usually, we have a recipe for Ranch Dressing https://dinnerthendessert.com/homemade-ranch-dressing/