Make homemade ranch dip today! It's tangy, packed with flavor, and tastes great served with fresh veggies and chicken nuggets.
Make a batch of tangy, homemade ranch dip in just five minutes! It's packed with tangy flavor and tastes even better than the store bought stuff.
The base of this recipe starts with sour cream and mayonnaise. We're adding dried herbs and spices and a bit of apple cider vinegar for that signature ranch tang.
Serve a batch of homemade ranch dip with chicken nuggets, fresh veggies, or as a spread on your next sandwich. It's easy to make a big batch to keep in the refrigerator all the time.
Ingredients and substitutions
- Sour cream - The base of the recipe. Sour cream adds tangy flavor and creaminess.
- Mayonnaise - Adds tangy flavor and richness to the dip.
- Apple cider vinegar - Adding a bit of acid to the recipe adds tanginess and cuts the richness of the base.
- Seasoning - Dried parsley, dill, garlic powder, onion powder, salt, and pepper add a mild, savory flavor to the dip. Another great addition is dried chives if you have them on hand.
Tips and tricks
Use a whisk - A whisk helps incorporate your ingredients together and removes lumps to create a thick, smooth sauce.
Portion sauce before dipping - To keep your sauce fresh as long as possible, portion sauce out of the main container before dipping. Dipping directly into the sauce container that you plan to store can add bacteria to the sauce and cause it to spoil faster.
Storage
Homemade ranch dip will keep for about 2 weeks in a tightly sealed container in the refrigerator.
If your dip has been sitting out at room temperature for more than 2 hours, leftovers should be discarded.
Frequently asked questions
Yes, substitute fresh herbs at a 3:1 ratio of fresh to dry herbs.
Yes, ranch dip will keep for about two weeks in the refrigerator, so it can be made several days ahead of time.
I don't recommend freezing ranch dip because the texture and flavor can change when thawed.
Ranch dip makes a great addition to an appetizer vegetable tray at your next holiday or party. It makes a great dipper for chicken wings, nuggets, tenders, and fries. You could also use ranch dip as a spread on your next deli sandwich, burger, or grilled chicken sandwich.
Recommended
📖 Recipe
Homemade Ranch Dip
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- In a bowl, add mayonnaise, sour cream, and apple cider vinegar. Stir to combine.
- Add parsley, dill, garlic powder, onion powder, salt, and pepper and stir until evenly incorporated.
- Dip is ready to enjoy immediately, but for best flavor, refrigerate for 1 hour to allow flavors to meld and herbs to rehydrate before serving.
Equipment Recommendations
Notes
- Storage: Leftover dip will keep for up to 2 weeks in the refrigerator.
- Refrigeration: Dip should not sit out at room temperature for more than 2 hours. Leftover dip sitting at room temperature for more than 2 hours should be discarded.
- Fresh herbs: Substitute fresh herbs at a 3:1 ratio of fresh to dry herbs.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!