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.

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Comments

  1. Karen n |

    Would this be good with Greek yogurt instead of sour cream?

    • Assistant to 100 Days (Amy) |

      Hi Karen. Several readers have used yogurt rather than sour cream. :)

  2. Sarah |

    Turned out well but I too made a few modifications.
    1- Added 1 teaspoon of salt to the dry mix.
    2- Used 1/4 cup sour cream and 1/4 cup mayonnaise.
    3- Chill for a few hours really blooms the flavors and is very important.

    I loved the mayo sour cream combo, really works.

  3. Jean Ganzak |

    This a great recipe for people who can not have salt.

  4. Sarah |

    Does this replace a packet of the ranch seasoning mix and if so how much do you use in place of one envelope?

    • Assistant to 100 Days (Amy) |

      Hi Sarah. I do not know the yield of the commercial stuff. This one is one tablespoon per 1/2 cup of sour cream. :)

  5. Jayne |

    So, is sour cream OK to eat or not? FOODBABE suggest it’s not because of carrageenan.
    Can anyone help me with this?
    We don’t eat loads but would like to know what we are eating. Thanks.

  6. Krista |

    I would try this with organic, plain Greek yogurt as well.

  7. Katie |

    Anyone know how long this will keep in the fridge?

    • Amy Taylor (comment moderator) |

      Hi Katie. I’ve kept it for up to 5 days in a sealed container.

  8. Brittany |

    This may be a dumb question, but does this recipe call for Dill Weed or Dill Seed? Or is there plain dried dill out there in the world that I can’t find? Your help would be greatly appreciated!

    • Amy Taylor (comment moderator) |

      Hi Brittany. It is the feathery green part of the plant…not the seed. ;)

  9. jess schula |

    Great recipe! I had everything in the pantry. I added 1/2 tsp of salt. It was great!
    ps. used with low fat sour cream

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