Homemade Ranch Dip

Tangy, flavorful ranch dip can be made from scratch in just 5 minutes!

Whether we are snacking on fresh vegetables, dipping roasted potatoes or Southwest Chicken Bites into this ranch, or tossing it with a salad, this quick and easy homemade ranch dip is a staple in our lives.

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In my quest to eliminate many processed foods from our lives, I began playing with ranch dressing recipes about 5 years ago. We’ve been making this dip for a number of years now and after a bit of tweaking, we’ve declared it absolutely perfect.

There is always a container of ranch dip in our refrigerator along with a box of ready to eat vegetables for snacking. (Check out this post for tips on storing all your fresh produce to keep it fresh for as long as possible!)

If you happen to need a dairy-free option, you can make your own Dairy Free Sour Cream! (It really works!)

If you have an abundance of fresh herbs on hand, here’s a recipe for Ranch Dip made with fresh herbs.

The extra dill in this dip really kicks the flavor up a notch and the squeeze of lemon provides plenty of tang. My older boys can stir together a batch of this dip in just a few minutes.

Keeping our refrigerator stocked with ranch dip is one of their jobs. The dip will keep nicely in the refrigerator for up to a week, but it rarely lasts that long in our house.

I often pair this ranch dip with some grilled chicken and vegetables for an easy dinner.

Homemade Dip Recipes

We love having fresh dips in the house for snacking. This Southwest Ranch Dipping Sauce is a fun, spicy twist on the original Ranch Dip.

Homemade Tzatziki Sauce by Kalyn’s Kitchen is next on my list to try. I love tzatziki with cucumbers or Laffa Bread.

Dill Pickle Dip is a tasty snack with pretzels, crackers, or vegetables.

Fresh Corn Dip with Bacon, Avocados, and Tomatoes disappears lightning fast any time we make it.

Spicy Hot Jalapeno Ranch Dip is a favorite with Sean and Sam both. (My oldest son would happily dip everything he eats in a spicy sauce.)

Homemade French Onion Dip by Rachel Cooks is also on my list to try. I’m betting it’s going to be a hit with my whole family.

Ingredient Substitutions for Ranch Dip

Lemon juice is my first choice when making this dip. However, if you happen to be out of lemons, vinegar works as well.

We use the full tablespoon of lemon juice or vinegar for this recipe, feel free to adjust it for your tastes if you don’t care for as tangy a ranch dip.

We like the full 3/4 teaspoon of dried dill in this recipe, feel free to adjust that to taste as well. if you would rather not have such a strong dill flavor.

Ranch Dip Recipe

1. 1. Whisk together the mayo and sour cream until smooth.
   2. Add the spices and whisk until combined.
   3. Add the lemon and whisk again.
   4. Pour into an airtight container and chill in the refrigerator until ready to serve.

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Homemade Ranch Dip

Tangy, fresh, and filled with fresh herbs, this is a flavorful ranch dip that's better than anything you can buy.

4.88 from 33 votes

Print Pin Rate

Course: Appetizer

Prep Time: 5 minutes

Servings: 24 (1) tablespoon servings, about 1 1/2 cups

Calories: 62kcal

Ingredients

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 - 3/4 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/2 teaspoon granulated garlic or garlic powder
• 1/4 teaspoon granulated onion or onion powder
• 1/8 teaspoon kosher salt, adjust to taste
• 1/8 teaspoon freshly cracked black pepper
• 1-3 teaspoons fresh lemon juice or white vinegar

Instructions

• Combine all ingredients in a small bowl. Whisk to combine. Cover and refrigerate until ready to serve.
• This dip will keep nicely in the refrigerator for up to a week. Enjoy!

Notes

We use the full tablespoon of lemon juice or vinegar for this recipe, feel free to adjust it for your tastes if you don’t care for as tangy a ranch dip.

We like the full 3/4 teaspoon of dried dill in this recipe, feel free to adjust that to taste as well. if you would rather not have such a strong dill flavor.

 

Nutrition

Calories: 62kcal | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 50mg | Potassium: 13mg | Vitamin A: 120IU | Vitamin C: 0.7mg | Calcium: 9mg | Iron: 0.1mg

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{originally published 8/10/11 – recipe notes and photos updated 1/25/16}