Homemade Ranch Dip
Make homemade ranch dip today! It's tangy, packed with flavor, and tastes great served with fresh veggies and chicken nuggets.
Servings 8 servings
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.
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.
Nutrition
Serving: 2tablespoons | Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 167mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.1mg
