Homemade Ranch Dip

Name: Homemade Ranch Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (230 g) full-fat sour cream, cold, straight from the fridge; ½ cup (110 g) mayonnaise, full-fat; ¼ cup (60 ml) buttermilk, cold, plus 1 to 2 tablespoons more if needed to thin; 2 tablespoons (6 g) fresh dill, fronds only, washed, dried well and finely chopped; 2 tablespoons (6 g) fresh chives, washed, dried well and thinly sliced; 1 tablespoon (3 g) fresh flat-leaf parsley, washed, dried well and finely chopped; 1 teaspoon (3 g) garlic powder; 1 teaspoon (2½ g) onion powder; 1 tablespoon (15 ml) fresh lemon juice, from about ½ lemon, seeds removed; ½ teaspoon (3 g) fine sea salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A thick, creamy, herb-flecked ranch dip made from sour cream, mayonnaise and buttermilk, with fresh dill and chives and a little garlic and onion powder. It takes ten minutes to stir together and tastes best after a rest in the fridge.

Prep: 10 min
Cook: —
Wait: 1 hr
Total: 1 hr 10 min
Makes: About 2 cups (480 g), serves 8 as a dip

Jump to recipe ♡ Save

Ingredients

8 servings

1 cup (230 g) full-fat sour cream, cold, straight from the fridge
½ cup (110 g) mayonnaise, full-fat
¼ cup (60 ml) buttermilk, cold, plus 1 to 2 tablespoons more if needed to thin
2 tablespoons (6 g) fresh dill, fronds only, washed, dried well and finely chopped
2 tablespoons (6 g) fresh chives, washed, dried well and thinly sliced
1 tablespoon (3 g) fresh flat-leaf parsley, washed, dried well and finely chopped
1 teaspoon (3 g) garlic powder
1 teaspoon (2.5 g) onion powder
1 tablespoon (15 ml) fresh lemon juice, from about ½ lemon, seeds removed
½ teaspoon (3 g) fine sea salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground

Equipment (6)

Medium mixing bowl (about 2-quart / 2 liter)
Rubber spatula or whisk
Measuring cups and spoons
Sharp knife and cutting board
Microplane or fine grater (if using fresh garlic)
Airtight container or serving bowl with plastic wrap

Steps

Before you start

Plan for at least 1 hour of chilling so the dried seasonings soften and the flavors blend.
Use full-fat sour cream and real mayonnaise for the thickest, creamiest texture.
Pat the fresh herbs completely dry after washing, or the dip will turn watery.
Have vegetables or chips ready for dipping, and cut the vegetables just before serving.

1
Prep the herbs
- Wash the dill, chives and parsley and pat them completely dry with a clean towel or paper towels.
- Finely chop the dill fronds and parsley.
- Slice the chives thinly into small rings.
- You should have about 2 tablespoons dill, 2 tablespoons chives and 1 tablespoon parsley, lightly packed.
+ Show details− Hide details
Ready when: Herbs are dry and chopped small, with no large stems.
Tip: Wet herbs release water into the dip and make it runny, so dry them well.
2
Combine the creamy base
- In a medium bowl, add the sour cream and mayonnaise.
- Stir with a spatula or whisk for about 30 seconds until the mixture is completely smooth, with no streaks of white or yellow.
+ Show details− Hide details
Ready when: Base looks uniform, thick and glossy.
3
Whisk in buttermilk
- Pour in the ¼ cup (60 ml) buttermilk and the lemon juice.
- Whisk gently for about 20 seconds until the mixture is smooth and slightly looser, like thick yogurt.
+ Show details− Hide details
Ready when: Mixture is smooth and falls from the spoon in a thick ribbon.
Tip: Add the buttermilk a little at a time if the sour cream is very stiff.
4
Add herbs and seasonings
- Add the chopped dill, chives and parsley, the garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon pepper.
- Stir with a spatula for about 30 seconds until the herbs and seasonings are evenly spread throughout.
+ Show details− Hide details
Ready when: Green flecks are evenly distributed and no clumps of powder remain.
Tip: Press any clumps of garlic or onion powder against the side of the bowl to break them up.
5
Chill to blend
- Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
- Refrigerate for at least 1 hour, or up to overnight, so the dried seasonings hydrate and the flavors meld.
+ Show details− Hide details
Ready when: Dip is cold and noticeably thicker.
Tip: Don't skip the rest. Straight after mixing, the dip tastes flat and the powders can taste raw.
6
Taste and adjust
- Stir the chilled dip well.
- Taste it on a chip or vegetable, since plain spoonfuls taste less salty.
- Add a pinch more salt if it tastes flat, or a squeeze of lemon if it tastes heavy.
- If it's too thick for dipping, stir in 1 to 2 tablespoons more cold buttermilk, one tablespoon at a time.
+ Show details− Hide details
Ready when: Dip is tangy, savory and herby, and thick enough to cling to a vegetable stick without dripping.
Tip: Thin only if needed. The dip loosens a little more as it sits.
7
Serve
- Spoon the dip into a serving bowl and sprinkle with a few extra chopped chives if you like.
- Serve cold with raw vegetables, chips, wings or pizza.
+ Show details− Hide details
Tip: Keep the bowl on a larger bowl of ice if it will sit out for more than 1 hour.

Good to know

Tips

Chill the dip for at least 1 hour. This step makes the biggest difference in flavor.
Start with ¼ cup buttermilk for a thick dip, and add more only if needed. For a pourable ranch dressing, use up to ½ cup total.
Use fresh herbs for the best flavor, and dry them well so the dip stays thick.
Season after chilling, because cold dishes taste less salty and the flavors change as they rest.

Make ahead

"Make the dip up to 3 days ahead and keep it covered in the fridge. The flavor improves after the first day. Stir well and adjust the seasoning before serving."

Storage & reheating

"Refrigerate in an airtight container for up to 5 days. Do not leave at room temperature for more than 2 hours. Freezing is not recommended because the dip separates and turns grainy. Stir well before serving, adding a splash of buttermilk if it has thickened."

Substitutions

buttermilk → Whole milk with 1 teaspoon lemon juice or white vinegar per ¼ cup, rested 5 minutes. Gives a similar tang, though a little thinner in flavor.
full-fat sour cream → Plain full-fat Greek yogurt. Slightly tangier and thicker. You may need an extra tablespoon of buttermilk.
fresh dill → 1 teaspoon dried dill. Use less because dried herbs are more concentrated. The flavor is less fresh.
fresh chives → Thinly sliced green onion tops. Slightly sharper flavor.