Homemade Ranch Dressing & Dip
Creamy, herb flavored homemade ranch with sour cream and mayo. Comes together in minutes and lasts for a week-- perfect dip for veggies or dressing for salads and more. Recipe makes 1⅓ to 1½ cups. Vegetarian.
Servings 12
Calories 87kcal
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/4 to 1/2 cup milk 1/4 cup for dip; 1/2 cup for thinner dressing
- 2 tsp vinegar
- 1 tbsp fresh parsley, minced = 1 tsp dried parsley
- 1 to 2 tsp fresh chives, minced = 1/4 to 1/2 tsp dried chives
- 1 tsp fresh dill, minced =1/4 tsp dried dill
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 to 1 whole clove garlic, minced = 1/4 to 1/2 tsp garlic powder
Instructions
- Chop all herbs and combine with salt and pepper in a small bowl. Set aside.
- In a medium bowl, stir together the sour cream, mayo, milk, and vinegar until smooth.
- Add in herb mixture and stir until smooth and evenly distributed.
- Pour mixture in an airtight jar or container. Cover and refrigerate long enough to let flavors combine (recommended at least 4 hours). Ranch will keep for up to 1 week refrigerated.
Notes
- If a thicker consistency for dipping is desired: begin with 1/4 cup milk. If thinner dressing is desired: use 1/2 cup milk.
- Measurements for herbs are flexible based on your tastes. I prefer less dill in my ranch but feel free to alter the amounts for what you want :)
- If using dried herbs, use 1/3 the amount you would for fresh herbs. 1/3 tsp measures are hard to come by so a rounded 1/4 tsp should work.
- I have used dried and fresh herbs several times with great results
Nutrition
Serving: 2Tbsp | Calories: 87kcal