Ranch Dip – excellent for crunchy vegetables


  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 – 3/4 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon granulated onion or onion powder
  • 1/8 teaspoon kosher salt, adjust to taste
  • 1/8 teaspoon freshly cracked black pepper
  • 1-3 teaspoons fresh lemon juice or white vinegar



  • Combine all ingredients in a small bowl. Whisk to combine. Cover and refrigerate until ready to serve.
  • This dip will keep nicely in the refrigerator for up to a week. Enjoy!


We use the full tablespoon of lemon juice or vinegar for this recipe, feel free to adjust it for your tastes if you don’t care for as tangy a ranch dip.

We like the full 3/4 teaspoon of dried dill in this recipe, feel free to adjust that to taste as well. if you would rather not have such a strong dill flavour.