Best Ranch Dip Recipes

RANCH DRESSING AND DIP MIX

Steps:

• In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches). , To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups., To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving.

BACON CHEDDAR RANCH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine sour cream and ranch dressing mix in a bowl and stir thoroughly together. Add in cream cheese and mix with an electric mixer until well incorporated. Add Cheddar cheese, bacon, and green onions. Transfer mixture to an oven-safe dish.
• Bake in the preheated oven, uncovered, until hot and bubbly, about 30 minutes.

CREAMY RANCH DIP

Steps:

• In a small bowl, beat the sour cream, cream cheese and ranch dressing mix on medium speed until smooth. Transfer to a serving bowl; refrigerate until serving. Serve with vegetables, crackers or chips.

DRY RANCH STYLE SEASONING FOR DIP OR DRESSING

Steps:

• In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme. Use as a substitute for Ranch Dressing Mix.

EASY RANCH DIP

Steps:

• Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.

BUFFALO RANCH CHICKEN AND CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.
• Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

BEGINNER'S VEGGIE TRAY AND RANCH DIP

Steps:

• 1. Pour sour cream and ranch dip mix into bowl and mix well. Cover and refrigerate while preparing your veggies.
• 2. WASH ALL FRESH VEGGIES and pat dry with paper towels.
• 3. Celery - separate ribs from the stalk, trim both ends to remove any dried or discolored pieces. Cut each rib into about 3 inch pieces. Be sure that you have removed any dirt remaining on the inside of the ribs.
• 4. Carrots - You can use either the pre-sliced carrots or the baby carrots found in your grocers produce section. I would still give these a quick rinse and pat dry.
• 5. Cucumbers - wash them to remove the wax finish. You can peel them or not...its your choice. They don't seem to get mushy as fast if you leave the peel on.
• 6. Green Onions - Cut the root end off and @ 1 inch from the green end. Remove any discolored or damaged green stems.
• 7. Broccoli - Cut the florets from the head of the broccoli. You can leave a little of the stalk on the florets, it acts as a little handle to pick up the floret.
• 8. Cauliflower - Treat this the same as you did your broccoli.
• 9. Cherry Tomatoes - Just wash these and pat dry.
• 10. Radishes - Wash and cut a thin slice off of the root end and the top end. You can slice these if you like or just leave them whole.
• 11. Squash - Wash and pat dry. Do not peel. Just slice, crosswise to make "coins".
• 12. Onion - Cut both ends from the onion, cut in half, lengthwise. Slice into half-moon shapes.
• 13. Colored Bell Peppers - Wash and remove the stem end of the pepper. Cut in half lengthwise anf remove the seeds and membrane from the inside. Slice into strips.
• 14. Drain any pickled item used and pat dry.
• 15. Using a slightly damp paper towel, wipe of any dirt that may be on the mushrooms. I wouldn't put them in water.
• 16. Now, place your ranch dip in the center of your tray. If you are using leaf lettuce in your presentation, now is the time to lay that out onto your tray. Then place groups of your choice of veggies onto the lettuce in an attractive manner.
• 17. Cover with plastic wrap and refrigerate until ready to serve.

BBQ BACON RANCH DIP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside.
• Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.

LOW-FAT GREEK YOGURT RANCH DIP

Steps:

• Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

RANCH-STYLE PARTY DIP

Steps:

• In a large bowl, mix together dry ranch-style dressing mix, mayonnaise, sour cream, cottage cheese, lemon juice, garlic salt, onion powder and cayenne pepper. Chill in the refrigerator until serving.

CHEDDAR RANCH DIP

Steps:

• In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

HOMEMADE RANCH DRESSING AND DIP MIX

Steps:

• Mix seasonings until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Shake to redistribute seasonings before using. Yield: 4 batches dressing or 2 batches dip (about 4 tablespoons mix).To prepare salad dressing: Whisk together mayonnaise, buttermilk and 1 tablespoon mix. Refrigerate, covered, at least 1 hour before serving. To prepare dip: Mix mayonnaise, sour cream and 2 tablespoons mix until blended. Refrigerate, covered, at least 2 hours before serving.

JALAPENO-CILANTRO RANCH DIP

Steps:

• Combine sour cream, cilantro, mayonnaise, jalapenos, and ranch dressing mix in a blender. Pulse until cilantro and peppers are finely minced and incorporated. You might need to stir with a spatula a few times to make sure everything's fully mixed. Serve immediately or refrigerate.

JALAPENO RANCH DIP

Steps:

• Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery.

HOMEMADE RANCH DRESSING AND DIP MIX

Steps:

• Mix all ingredients and place in air tight jar.
• Stir one teaspoon of dressing/dip mix into 8 ounces of sour cream at a time to taste.
• Pour buttermilk into sour cream mixture until it is the desired thickness for dressing.
• Omit buttermilk for dip or use very little.
• This may also be added to a mayonnaise and buttermilk mixture if preferred or added to "soy" sour cream substitute with soy milk and a teaspoon of vinegar to make it vegan.

NO-GUILT ZESTY RANCH DIP

Steps:

• Place the yogurt, mayonnaise, sour cream, green onions, and bacon bits in a mixing bowl. Season with parsley, garlic powder, onion powder, horseradish, basil, thyme, pepper, paprika, chili powder, sea salt, and dill. Mix until evenly blended. Cover, and chill several hours to allow the flavors to meld.

FIESTA RANCH GREEN CHILE DIP

Steps:

• Combine dip mix with sour cream.
• Stir in chiles, olives and cheese.
• Serve with chips, vegetables or crackers.

BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
• Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
• To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
• (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
• Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

CREAMY JALAPENO RANCH DIP

Steps:

• Blend buttermilk, green chilies, mayonnaise, jalapeno pepper, cilantro, garlic, ranch dressing mix, and lime juice in a food processor or blender until mostly smooth.