Cool, creamy ranch dip is the perfect accompaniment to salty chips for picnics and other parties. Making your own is simple, using basic ingredients that are easy to come by.
Start with Fresh Herbs
The backbone of a good ranch dip is fresh herbs. For this recipe, we’re using dill, mint and chives.
Chop the Herbs
Chop the herbs finely. It’s a good idea to chop more than you think you’ll need so you can adjust to taste. You’ll also need 1 cup sour cream, 1/2 cup buttermilk, 1/2 teaspoon mustard powder and a lemon.
Fold to Combine
In a large bowl, combine the sour cream, buttermilk and mustard powder with 1 tablespoon each chopped mint and dill, and 1 teaspoon chopped chives. Add a squeeze of lemon juice, about 1 tablespoon. Fold to combine, then add salt, pepper, herbs and lemon juice to taste, keeping in mind that the flavors will intensify over time, especially those of the herbs.
Refrigerate and Enjoy!
Serve the dip with your favorite potato chips. The dip is best made at least a few hours ahead, preferably the night before. It will keep in the refrigerator, covered, for up to a week.
