Recipe: Ranch Flavored Dip

I was browsing through the $5 Dinner Mom’s website when I came across her ingenious idea to mix up a big batch of seasonings atRanch Flavored Dip from 100 Days of Real Food one time for an easy homemade Ranch dressing. Once your spice mixture has been made it’s a very simple process to add your perishable ingredient whenever you’re in the mood for some homemade dressing. Talk about being efficient! Now we prefer a Ranch dip over a dressing at our house (especially since it magically makes my 6-year-old eat twice as many carrots as normal) so below is a modified version that turns Erin’s spice mixture into a Ranch dip instead of a Ranch dressing. Enjoy!


4.4 from 17 reviews
Ranch Flavored Dip
 
From the $5 Dinner Mom
Ingredients
  • 2 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon pepper
  • Sour cream, for serving
Instructions
  1. Mix together the first six ingredients down to the pepper. Store in an airtight container.
  2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup sour cream. Serve with fresh sliced veggies or whole-wheat pretzels.
  3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Becca |

      I do something similar, but I use 1/2 mayo like one commenter did…and I mix the seasonings in with the mayo. It stores in the fridge for months, and the flavours are already fully developed in the mayo, so you just add 1 part mayo/seasoning mix to one part sour cream/yogurt/milk and you’re ready to go!

    2. Jennifer |

      Has anyone made this with Greek Yogurt instead of sour cream?

      • Amy Taylor (comment moderator) |

        Hi there. Yes, some of our readers have.

    3. Melanie |

      Would this work to use only mayo as the base? I am unable to have yogurt, sour cream, or buttermilk.

      • Amy Taylor (comment moderator) |

        Hi Melanie. That is not something we’ve tried. You might also consider a plain non-dairy yogurt.

    4. Janis |

      I make something similar, only I add about 1/4 cup of milk kefir. This adds a really nice tang to it.

      • Sherri |

        oh, sounds like a great way to use kefir! I am assuming you use it instead of the sour cream?

    1 9 10 11

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):