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 at 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.

Ranch Flavored Dip from 100 Days of Real Food

Here’s a little video showing you how simple it is to make! Enjoy!

Ranch Flavored Dip from 100 Days of Real Food

Ranch Flavored Dip

From the $5 Dinner Mom
4.3 from 22 votes
Prep Time: 10 mins
Total Time: 1 min
Print Recipe
Servings: 1 cup



  • Mix together the first six ingredients down to the pepper. Store in an airtight container.
  • 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.
  • Save the remaining dry spice mixture in spice cabinet or pantry for another day.


Nutrition Facts
Nutrition Facts
Ranch Flavored Dip
Amount Per Serving
Calories 22 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 80mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 675IU14%
Vitamin C 10.6mg13%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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150 thoughts on “Ranch Flavored Dip”

  1. 5 stars
    I use plain Greek yogurt instead of sour cream and add just a little touch of season salt. SO GOOD! I am very excited to have found this!

  2. Tina Bossolono-Williams

    5 stars
    This stuff is great and very easy to “tweek” to your liking. I make it with ” Johnies Garlic Bread Seasoning from Costco, dried chives and I add it to tast to plain Greek yogurt mixed with Mexican table sour cream ( thinner ) until it has a taste and “dip ability” that I like. I use it as a veggie dip and salad dressing ( dipped on my fork).

  3. I thought it needed a bit of salt flavor, so I used garlic salt instead of garlic. Also we did not have any basil in the house (gasp!) so I added freeze dried chives. It tasted great! As a side note, we can’t have mayo based dips in the house since I have a kiddo allergic to eggs. So sour cream dips are perfect for us. :-)

    1. Amy Taylor (comment moderator)

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

    1. I make ranch dip like this one with Fage and it’s awesome, just a little thicker than sour cream. You can add a little bit of olive oil if you want it thinner.

  4. 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!

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