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.
Here’s a little video showing you how simple it is to make! Enjoy!
Ranch Flavored Dip
Ingredients
- 2 tablespoon parsley, dried
- 1 teaspoon dill, dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon basil, dried
- ½ teaspoon pepper
- sour cream, for serving
Instructions
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Mix together the first six ingredients down to the pepper. Store in an airtight container.
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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.
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Save the remaining dry spice mixture in spice cabinet or pantry for another day.
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Christina
February 23, 2014 at 6:36 pmI ended up adding about 1 tsp., and after the flavors absorbed for several hours in 2 cups of Nancy’s cultured sour cream in the fridge, the saltiness was perfect. I cannot imagine not adding it. I served at a party, and everyone RAVED about it! Was just curious if there being no salt in the recipe was a typo. It is so flavorful I suppose you wouldn’t need it…but I added it since one of the things that makes the ranch dip packets so tasty is the salt. I used unrefined REAL salt, which has health benefits (unlike the processed sodium chloride or table salt in most processed foods),
Lauren
March 17, 2014 at 10:05 pmI love, love, love this recipe!!! I too added a bit of salt and a little more of the seasoning and I used Greek yogurt sour cream. My 15 month old son loves to dip his bell pepper strips in it! I can’t complain!!!
Cassandra
March 24, 2014 at 7:18 pmThis is yummy and super easy! I love that it makes enough spice to make the dip a few times, very efficient!
April
April 19, 2014 at 9:23 pmI tried a sample of twice baked potatoes at Publix… http://www.publix.com/aprons/meals/AppetizersSidesDesserts/SimpleMeal.do?mealId=9328&mealGroupId=1013
It tasted good but one of the ingredients was a tub of ranch sour cream. Instead of adding that… I used this dip on the potatoes. It came out super yummy!
Erin
April 22, 2014 at 12:03 pmI enjoy adding this spice blend to plain cream cheese. Today I am having some with my lunch to smear onto my tomatoes and cucumber slices.
Ranya @ Get Sweaty Be Happy
April 25, 2014 at 4:07 pmI make this ALL the time for my son and I. It’s so nice to have a healthy version of ranch. Manufactured ranch always has so much junk. Thanks for the recipe!!
Monica
May 16, 2014 at 2:49 pmI put this spice mix on homemade roasted chickpeas. So good.
Darrah
June 13, 2014 at 7:29 pmI made this today with the addition of a 1/4 tsp ground mustard and 1 tsp sea salt and it was SO, SO good. I don’t think I’ll ever buy the packets again. My husband and 2 toddlers loved it too. The reason I gave it 4 stars instead of 5 is that it would definitely not have been as good if I hadn’t added the salt. The salt is totally necessary, in my opinion.
julia
June 15, 2014 at 12:07 pmgreat recipe, I always use yogurt instead of sour creme, though and it works out great!
Alicia
July 4, 2014 at 4:04 pmThanks for posting this… I can’t believe I bought the package Ranch mix; those days are long gone now.
Brenda
August 14, 2014 at 12:29 pmA great idea to make this dip even healthier and add a good dose of protein is to sub out half of the sour cream for cottage cheese. Just blend the two together in a blender before adding the seasoning. It will make the dip delicious and no one can ever guess what it is the dip!
Renee
August 14, 2014 at 6:00 pmIf you blend up some cooked white beans, even the canned ones, you can then mix the ranch mix in it for an even healthier version. The texture is a little different but the kids barely noticed!
Nichole
September 4, 2014 at 5:00 pmI second using some yogurt. I usually do roughly half and half on plain yogurt and sour cream. I also agree with the addition of salt. If I want a dressing I thin this with milk or buttermilk. I can’t speak to this particular recipe, but I just dump roughly this spice mixture to taste.
Karen n
September 4, 2014 at 6:04 pmWould this be good with Greek yogurt instead of sour cream?
Assistant to 100 Days (Amy)
September 6, 2014 at 9:30 amHi Karen. Several readers have used yogurt rather than sour cream. :)
Sarah
September 4, 2014 at 10:53 pmTurned 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.
Jean Ganzak
September 5, 2014 at 5:56 pmThis a great recipe for people who can not have salt.
Sarah
September 16, 2014 at 8:01 amDoes 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)
September 17, 2014 at 8:23 pmHi Sarah. I do not know the yield of the commercial stuff. This one is one tablespoon per 1/2 cup of sour cream. :)
Jayne
October 22, 2014 at 11:08 amSo, 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.
Amy Taylor (comment moderator)
October 24, 2014 at 4:25 pmHi Jayne. You can find it without: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/. ~Amy
Krista
October 23, 2014 at 11:10 pmI would try this with organic, plain Greek yogurt as well.
Katie
January 30, 2015 at 12:49 pmAnyone know how long this will keep in the fridge?
Amy Taylor (comment moderator)
February 2, 2015 at 11:49 amHi Katie. I’ve kept it for up to 5 days in a sealed container.
Brittany
February 2, 2015 at 12:49 pmThis 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)
February 2, 2015 at 5:23 pmHi Brittany. It is the feathery green part of the plant…not the seed. ;)
jess schula
March 11, 2015 at 9:20 pmGreat recipe! I had everything in the pantry. I added 1/2 tsp of salt. It was great!
ps. used with low fat sour cream
Nora
March 30, 2015 at 10:34 amI made this recipe over the weekend for a party and it was a huge hit. I doubled the recipe and added a dash of salt. I will surely make this again. Don’t think I’ll be buying any more ranch dressing either, will just make a little of this for kids when we have salad.
Becca
May 3, 2015 at 3:19 pmI 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!
Jennifer Liepin
November 3, 2017 at 3:04 pmI love that this uses whole ingredients – not lowfat options that add sugar, etc. to add to the flavor!
http://www.nynomads.com
Jennifer
May 5, 2015 at 11:53 pmHas anyone made this with Greek Yogurt instead of sour cream?
Amy Taylor (comment moderator)
May 7, 2015 at 10:13 amHi there. Yes, some of our readers have.
Kara J
October 20, 2015 at 1:01 pmI 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.
Melanie
July 25, 2015 at 12:24 pmWould this work to use only mayo as the base? I am unable to have yogurt, sour cream, or buttermilk.
Amy Taylor (comment moderator)
July 29, 2015 at 7:32 amHi Melanie. That is not something we’ve tried. You might also consider a plain non-dairy yogurt.
Janis
August 5, 2015 at 3:18 pmI make something similar, only I add about 1/4 cup of milk kefir. This adds a really nice tang to it.
Sherri
August 5, 2015 at 5:08 pmoh, sounds like a great way to use kefir! I am assuming you use it instead of the sour cream?
Stephanie
September 16, 2015 at 1:23 pmAm I supposed to use Dill Seed or Dill Weed? Thanks!
shawn
September 20, 2015 at 9:55 pmYou should use dry dill weed.
CincyCat
December 9, 2015 at 5:33 pmI 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. :-)
Tina Bossolono-Williams
April 23, 2016 at 3:50 pmThis 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).
Sarah Dickison
November 13, 2016 at 2:50 pmTurned out good ! Added a little more onion and garlic to suite our family.
Amanda
March 29, 2017 at 6:10 pmI 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!
Toni B.
June 13, 2017 at 5:29 amit does not taste like ranch dressing, it’s a dill dressing.
Corrie
August 8, 2018 at 12:04 amI LOVE dill. I’ll be making this soon.