Tangy and full of flavor from herbs and spices, this homemade ranch dip trumps everything at the grocery store.
Prep Time5 minutesmins
Course: Appetizer
Servings: 24tablespoons, approximately 1 1/2 cups
Calories: 62kcal
Ingredients
3/4cupmayonnaise
3/4cupsour cream
1/4 - 3/4teaspoondried dill weedadjust to taste
1/2teaspoondried parsley
1/2teaspoondried chives
1/2teaspoongarlic powder
1/4teaspoononion powder
1/8teaspoonfine sea salt
1/8teaspoonfinely cracked pepper
freshly squeezed lemon juice or plain white vinegarapproximately 1-3 teaspoons, adjust to taste
Instructions
Whisk together all ingredients. Cover and refrigerate until ready to serve. Enjoy!
Notes
Lemon juice is my first choice when making this dip. However, if I happen to be out of lemons, vinegar works as well. I like the full tablespoon of lemon juice or vinegar for this recipe, feel free to adjust it for your tastes. I also like the full 3/4 teaspoon of dried dill in this recipe, feel free to adjust that to taste as well.