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Homemade Ranch Dip

Course Appetizer, Condiment, Dip, Sauce
Cuisine American, Southern
Keyword homemade-ranch-dip, ranch-dip-recipes
Prep Time 5 minutes
Chill time 2 days
Servings 1 1/3 cup
Calories 662kcal
Author Melissa Sperka

Ingredients

  • 3/4 cup real mayonnaise
  • 1/2 cup whole buttermilk
  • 1/2 cup sour cream
  • 1 Tbsp chopped fresh chives
  • 2 tsp chopped fresh Italian parsley or 1/2 tsp dry
  • 1 tsp garlic salt
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp onion powder
  • 1 tsp sugar
  • 1/4 tsp white vinegar
  • 1/4 tsp ground mustard
  • 1/4 tsp dry dill weed
  • 1/4 tsp ground black pepper
  • Celery sticks cherry tomatoes, cucumber slices, bell pepper and carrot sticks for serving

Instructions

  • In a medium bowl whisk together mayonnaise, buttermilk, sour cream, chives, parsley, garlic salt, granulated garlic, onion powder, granulated sugar, white vinegar, ground mustard, dill and black pepper until fully blended.
  • Place into an airtight container and chill for several hours or overnight before serving.
  • Serve with cherry tomatoes, cucumber, carrots, celery, bell peppers or any of your favorite vegetables.

Nutrition

Serving: 1batch | Calories: 662kcal | Carbohydrates: 36g | Protein: 9g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 3787mg | Potassium: 505mg | Fiber: 1g | Sugar: 16g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 323mg | Iron: 1mg