Sour Cream Ranch Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spoon
- 1 set measuring spoons
- 1 liquid measuring cup
- 1 airtight container or bowl with lid
- 1 Rubber spatula
Ingredients
- 2 cup sour cream full-fat
- 1/2 cup mayonnaise full-fat
- 2 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon lemon juice freshly squeezed
- 2 tablespoon buttermilk optional more as needed for thinning
Instructions
- Add the sour cream and mayonnaise to the mixing bowl.
- Whisk until the sour cream and mayonnaise are fully combined and smooth.
- Add the parsley, dill, chives, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper to the bowl.
- Whisk until all herbs and seasonings are evenly distributed throughout the mixture.
- Add the lemon juice and 1 tablespoon of buttermilk, then whisk to combine.
- Check the consistency and add up to 1 additional tablespoon of buttermilk if you prefer a thinner dip.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
- Use the rubber spatula to transfer the dip into an airtight container or serving bowl.
- Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Stir the dip once more before serving, then serve chilled with vegetables, chips, or wings.
Notes
For best flavor, let the dip rest even longer—up to 24 hours in the refrigerator—since the herbs and seasonings intensify over time; if using dried herbs instead of fresh, reduce their amounts slightly because they are more concentrated, and if the dip thickens too much after chilling, whisk in a teaspoon of buttermilk or milk at a time until it reaches your preferred texture.
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