Sour Cream Ranch Dip
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Sour cream ranch dip with mayonnaise, dried dill, parsley, and garlic. A thick, no-cook dip with 10 minutes of prep for grilled cheese, fries, or vegetables.
Sour cream ranch dip is a thick, tangy blend of sour cream, mayonnaise, and herbs that gives grilled cheese, fries, and crunchy vegetables a cool, savory dipping sauce. This version uses dried parsley and dill, so you can make it from pantry seasonings without chopping fresh herbs or opening a seasoning packet. A little mayonnaise rounds out the sour cream, while garlic, onion, and lemon keep the flavor lively. The finished texture is thick enough to cling to a sandwich corner without soaking the bread. Makes about 1 1/4 cups, or ten 2-tablespoon servings. Allow 10 minutes for prep and 20 minutes for chilling, for 30 minutes total. There is no cooking.
How to make Sour Cream Ranch Dip
Makes About 1 1/4 cups; 10 servings of about 2 tablespoons. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
0 minRest
0 minTotal
10 minYield
About 1 1/4 cups; 10 servings of about 2 tablespoons
Equipment
- Measuring cups and spoons
- Medium mixing bowl
- Whisk
- Spoon or flexible spatula
- Cover or airtight container
- Refrigerator
- Small serving bowl
Ingredients
- •1 cup (240 g) full-fat sour cream: Use a thick, plain sour cream for the most consistent dipping texture.
- •1/4 cup (55 g) mayonnaise: Regular mayonnaise gives a smooth finish.
- •1 teaspoon lemon juice: Bottled or freshly squeezed both work.
- •1/2 teaspoon garlic powder: Use powder rather than garlic salt.
- •1/2 teaspoon onion powder
- •1/4 teaspoon fine salt
- •1/8 teaspoon ground black pepper
- •1 tablespoon dried parsley
- •1 teaspoon dried dill weed: Use the leafy herb, rather than dill seed.
Instructions
- 1
Whisk the creamy base
In a medium bowl, whisk the sour cream, mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper until smooth, about 30 seconds. Scrape the sides so no pockets of seasoning remain.
- 2
Fold in the herbs
Add the dried parsley and dried dill. Stir with a spoon or spatula until the herbs are evenly distributed, scraping the bottom and sides of the bowl. The dip should hold a soft mound on the spoon.
- 3
Chill and serve
Cover and refrigerate for 20 minutes to soften the dried herbs and let the flavors blend. Stir again, transfer to a small serving bowl, and serve cold alongside grilled cheese or fries. Keep any dip waiting to be served refrigerated.
Tips
- →Measure the dried herbs with level spoons. Too much dill can overwhelm the mild dairy base.
- →Whisk the base before adding herbs so the dip needs only a gentle final stir.
- →Let the dip chill before judging its flavor; the herbs and powdered seasonings become more pronounced as they hydrate.
- →Keep the dip thick for grilled cheese. If making it for a salad instead, see the thinning directions below.
- →Serve a small portion at a time and replenish it from the refrigerator, especially when sharing a platter.
Variation
Fresh herbs: Replace the dried parsley with 3 tablespoons finely chopped fresh parsley and the dried dill with 1 tablespoon finely chopped fresh dill. Still chill the dip so the flavors blend. Greek yogurt: Thick, plain whole-milk Greek yogurt can replace the sour cream in the same volume. The result is tangier and may need a little less lemon juice; start with 1/2 teaspoon and taste after chilling. No mayonnaise: Replace the mayonnaise with another 1/4 cup sour cream. This makes a sharper-tasting dip with a slightly less rounded finish. Lower-fat sour cream: It works, but brands vary in thickness. Stir gently and do not add extra liquid until after chilling.
Questions and answers
Can you make ranch dip with sour cream?
Yes. Sour cream gives ranch dip a thick texture and tangy flavor, and this recipe adds a little mayonnaise, dried herbs, garlic powder, and onion powder for balance.
What is the difference between ranch dip and ranch dressing?
Ranch dip is usually thick enough to cling to food, while ranch dressing is thinner so it can coat a salad. This dip contains no milk or buttermilk, which keeps it spoonable.
Can I make sour cream ranch dip without a seasoning packet?
Yes. Dried parsley, dried dill, garlic powder, onion powder, salt, and pepper provide the ranch flavor here, so no packet is needed.
How long should homemade ranch dip chill?
Chill this dip for at least 20 minutes before serving so the dried herbs soften. You can also make it the day before and stir it again just before serving.
How do I thin sour cream ranch dip?
For a pourable sauce, stir in milk or buttermilk 1 teaspoon at a time after chilling until it reaches the texture you want. Adding liquid changes the yield and makes the dip less suitable for holding on a sandwich corner.
What goes well with ranch dip?
Grilled cheese triangles, skillet potatoes, fries, carrot sticks, cucumber slices, and bell pepper strips all pair well with ranch dip. Serve the dip cold alongside hot foods.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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