Ranch Chip Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 Measuring spoons set
- 1 airtight container or bowl with lid
- 1 serving bowl
Ingredients
- 2 cup sour cream full-fat
- 0.5 cup mayonnaise full-fat
- 2 tablespoon dried parsley
- 1 tablespoon dried dill weed
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon fine sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon lemon juice freshly squeezed
- 0.25 teaspoon smoked paprika optional
Instructions
- Add sour cream and mayonnaise to the mixing bowl.
- Whisk or stir together until completely smooth and well combined.
- Add dried parsley, dried dill, dried chives, garlic powder, onion powder, salt, pepper, lemon juice, and smoked paprika if using.
- Whisk until all the seasonings are evenly distributed and no streaks remain.
- Taste the dip and adjust salt, pepper, or lemon juice to your preference.
- Transfer the dip to an airtight container or cover the bowl tightly.
- Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Stir the dip once more before serving.
- Transfer to a serving bowl and serve with chips, crackers, or cut vegetables.
Notes
For best flavor, let the dip rest even longer than 30 minutes if possible, as the dried herbs hydrate and the flavors deepen noticeably after a few hours or overnight. Use full-fat sour cream and mayonnaise for the creamiest texture and avoid freezing, which can cause separation. If the dip thickens too much in the fridge, loosen it with a tablespoon or two of milk or buttermilk and stir until smooth. You can customize the flavor by adding a pinch of cayenne for heat, extra dill for a more classic ranch taste, or a tablespoon of finely minced fresh herbs when serving for brightness, and always keep the dip chilled and discard any that has been at room temperature for more than 2 hours.
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