Everybody needs a reliable classic ranch dip recipe — this is my go-to.
Reflecting on Memorial Day weekend and the dishes I shared, one recipe stood out as indispensable: ranch dip. It’s perfect for snacking with carrots, celery, tomatoes, or fried pickles. I made a quadruple batch this year, and it was gone by the end of the weekend.
So what makes a great ranch dip? Skip the boxed seasoning mix. Homemade seasoning yields a fresher, more balanced flavor. The key is letting the dip rest: refrigerate it for at least two hours, and preferably overnight. The flavors meld and mellow over time, giving you a much better result than serving it immediately.
This week I’ll share a couple of ideas that paired perfectly with this dip. One is a simple presentation idea—individual cups with ranch on the bottom and vegetable sticks standing up (inspiration from Pinterest). The other is a recipe for fried pickles—crispy, tangy, and irresistible when dipped in ranch. If you haven’t tried fried pickles, give them a shot; they’re easy to make and always a hit.
Notes: For a lower-fat version, substitute reduced-fat mayonnaise and reduced-fat sour cream (I haven’t tested that version, so let me know how it turns out). To transform this dip into a pourable ranch dressing, add buttermilk one tablespoon at a time until you reach the desired consistency.
Classic Ranch Dip
5 minutes
Ingredients
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1 cup mayo -
1/2 cup sour cream -
1/2 tsp dried chives -
3/4 tsp dried parsley -
1/4 tsp dried dill weed -
1/4 tsp garlic powder -
1/4 tsp onion powder -
1/8 tsp salt -
1/4 tsp black pepper
Instructions
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In a large bowl, combine all ingredients and mix until smooth and evenly blended.
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Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
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Recipe adapted from All Recipes
