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–+ servings
Hand dipping a cracker in ranch dip.

Homemade Ranch Dip

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This creamy Homemade Ranch Dip is the perfect blend of tangy, savory and herby flavors. It's incredibly easy to make and is perfect for dipping fresh veggies, chips or crackers. Always a crowd-pleaser for game days, holidays or just when you need a quick snack!
Course Dip, Dressing
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings of 2 tablespoons each
Calories 108
Author Kim

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup full fat or 2% Greek yogurt or use sour cream
  • 2 tablespoons finely chopped fresh chives
  • 3 tablespoons minced fresh Italian flat-leaf parsley
  • 1-2 tablespoons minced fresh dill
  • 1/2 tablespoon apple cider vinegar or lemon juice
  • 1/2 teaspoon (about 1/2 clove) minced garlic
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon granulated sugar
  • dash of ground black pepper
  • paprika, to taste (optional) I like to add a small dash
  • Worcestershire sauce, to taste (optional) I like to add a small dash
  • buttermilk or milk, as needed for desired consistency if making dressing (you do not need to add this if serving as a dip)

Instructions

  • In a medium bowl, mix all the ingredients until well combined.
  • Cover and refrigerate until ready to serve. This dip is even tastier the next day and stays fresh in the fridge for up to a week. Enjoy!

Notes

  • Feel free to add more or less of any of the ingredients to get your preferred taste.
  • I used 2% Chobani Greek yogurt, which tasted great and gave this dip a little extra protein.
  • We like 2 tablespoons fresh dill in this recipe, feel free to adjust that to taste. If you would rather not have such a strong dill flavor only use 1 tablespoon.
  • Start with 1/4 teaspoon salt and add more to taste. Keep in mind that it will be saltier if you're serving it with a salty chip or cracker, however if serving with fresh veggies you might want to add more salt.
This recipe was revised on 1/25/25. Here are the ingredients from the original recipe:
  • 1/2 cup mayo
  • 1/4 cup milk, omit or use less for a thicker dip
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 dried garlic powder
  • 1/2 dried onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Nutrition

Serving: 2tablespoons | Calories: 108kcal | Carbohydrates: 1g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 168mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.1mg