Easy Ranch Dip
This Easy Ranch Dip is not only incredibly delicious, but super simple to make; especially as I don't use buttermilk. Once you've made this homemade ranch, you'll never buy it from the shop again!
Ingredients
- 120 g full fat mayonnaise
- 120 g full fat sour cream
- 1 tbsp white wine vinegar
- 1½ tsp dried parsley
- 1½ tsp dried chives
- 1 tsp garlic granules
- ½ tsp sea salt
- pinch white pepper
- 1 tbsp semi skimmed milk
Instructions
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Add 120g full fat mayo, 120g full fat sour cream, 1 tbsp white wine vinegar, 1½ tsp dried parsley, 1½ tsp dried chives, 1 tsp garlic granules, ½ tsp sea salt and a pinch of white pepper to a bowl
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Stir until fully combined and then add 1 tbsp semi skimmed milk. Add more if you want a thinner consistency
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Refrigerate for at least 30 minutes before serving. Add a little more milk if it has become too thick
Recipe Notes
Leave the ranch dip to rest in the fridge for at least 30 minutes. 1-2 hours is best.
The ranch will thicken as it chills, add more milk as needed. Add more milk if you want a thinner consistency.
Keep in an airtight container for up to 2 weeks.
Nutritional information is given as a guide only and may vary.