Ranch Dip
Discover the creamy, tangy delight of our ranch dip, ideal for pairing with your favourite snacks. This dip combines the rich textures of cream cheese and skyr with a zesty kick from fresh lemon and herbs. Enjoy the well-rounded taste created by a mix of garlic and onion powders with freshly chopped dill, chives, and parsley. Perfect for dipping crunchy vegetable sticks or crispy crisps, this ranch dip enhances your snacking moments. Chill it briefly to blend the flavours, then enjoy each tasty spoonful!
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Ingredients
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150 g
Cream cheese
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1 tbsp
Mayonnaise
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1 tsp
Garlic powder
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1 tsp
Onion powder
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1 tbsp
Dill, freshly chopped
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1 tbsp
Chives, freshly chopped
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1 tbsp
Parsley, freshly chopped
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1 tbsp
Lemon juice
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1 tsp
Lemon zest from organic lemon
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Salt and freshly ground pepper to taste
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To serve
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Vegetables sticks (e.g. carrot, cucumber, celery, radishes)
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Potato crisps
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Let cream cheese, skyr, and mayonnaise warm to room temperature before mixing to create a smooth, creamy ranch dip. At room temperature, these ingredients blend more easily, preventing lumps and ensuring even texture. This also helps the garlic powder, onion powder, lemon juice, zest, and fresh herbs to fully integrate, offering a balanced flavour throughout the dip. For best results, remove the dairy products from the fridge 30-60 minutes before you start to ensure they mix well for a professional-quality dip.
For the best flavour and texture, let your ranch dip rest in the refrigerator for at least 30 minutes, ideally one to two hours. This resting period allows the herbs and spices to release their oils, blending beautifully with the creamy base of cream cheese, skyr, and mayonnaise. The lemon juice and zest also mellow, which balances the flavours nicely. The texture becomes smoother too, making the dip easier to scoop and enjoy. For even deeper flavour, consider preparing the dip a day ahead.
If you like your dips with a little kick, try adding a touch of spice. A small pinch of chili powder, cayenne pepper, or even a few drops of hot sauce can transform the flavour from mild and creamy to bold and exciting. Start with just a little and taste as you go, it’s easier to add more heat than to tone it down. For a smoky twist, use smoked paprika or chipotle powder, both pair beautifully with the fresh herbs and tangy skyr.
Questions about ranch dip
Ranch dip is a versatile favourite that’s easy to personalise and enjoy in many ways. Whether you’re making it for the first time or want to tweak the recipe, here are some quick answers to help you get started.
What is ranch dip?
Ranch dip is a creamy, tangy dip known for its versatility and distinctive taste. Our version is made with a mix of cream cheese and skyr, a thick and creamy dairy product, which creates a smooth, tangy base. Mayonnaise is added for extra richness and to emulsify the dip. The classic flavour comes from garlic powder, onion powder, and fresh herbs like dill, chives, and parsley. Lemon juice and zest give the dip a citrusy note and acidity. Seasoned with salt and freshly ground pepper, it is usually served chilled with vegetable sticks, crisps, or other snacks, making it perfect for snacking or entertaining.
Can I use different herbs in this recipe?
Absolutely! While dill, chives, and parsley give this ranch dip its classic flavour, you can easily mix it up with other fresh herbs you have on hand. Basil adds a sweet, aromatic note that pairs beautifully with the creamy base, while mint brings a refreshing twist. You can also try tarragon for a hint of anise or coriander for a brighter, more citrusy taste. Feel free to experiment, just keep the balance of flavours in mind so the herbs complement rather than overpower the dip.
What’s the best way to thin out or thicken ranch dip?
If it feels too thick, simply stir in a little milk, buttermilk, or even a spoonful of water until you reach your desired consistency. Add it gradually so the texture stays smooth and creamy. If it’s too thin, mix in a bit more cream cheese or skyr to help it firm up. Also remember, letting the dip chill in the fridge for 20-30 minutes will naturally thicken it as the ingredients set and blend together.
Nutritional values
Nutritional value, per
528 Kcal
| Fibre | - | 0.7 gram fibers |
| Protein | 6.4 | 8.3 gram |
| Fat | 81.1 | 48.4 gram |
| Carbohydrates | 12.5 | 16.3 gram |
Recommended information
Serving suggestion
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Tips for chopping herbs without bruising them
To keep your fresh herbs vibrant and flavourful, handle them gently when chopping. Use a sharp knife, dull blades crush the leaves instead of slicing them cleanly. Gather the herbs into a small pile and chop with smooth, rocking motions, rather than pressing down hard.
Avoid over-chopping; a few fine cuts are enough to release their aroma without turning them soggy or dark. If you’re prepping in advance, wait to chop the herbs until just before mixing them into the dip to preserve their bright colour and fresh taste.
Can I make this recipe without mayonnaise?
Yes, you can easily make this ranch dip without mayonnaise. While it adds a bit of richness and tang, you can replace it with an extra spoonful or two of skyr or cream cheese for a similar creamy texture.
If you want to keep the flavour balance, add an extra squeeze of lemon juice or a dash of vinegar to bring back the slight acidity that mayonnaise provides. The result will still be smooth, flavourful, and perfect for dipping.
Tasty snacks to dunk or drizzle with ranch dip
This dip isn’t just for veggie sticks – it goes perfectly with all kinds of bites, and you’ll find plenty of inspiration in our collection of savoury snacks. It pairs especially well with oven-baked potato wedges or drizzled over fresh salads for a creamy, herby dressing.
It’s also great in wraps, especially this lettuce wrap with chicken and hoisin sauce, where the cool, tangy dip balances the sweet and savoury flavours beautifully.
For something crunchy, serve it alongside pita chips or crispbread with mixed seeds and oats – both perfect for scooping up every last bit of dip.
What should I do if my dip is too tangy?
If your ranch dip is too tangy, try adding some neutral cream cheese to soften the acidity without altering the overall taste. Including more mayonnaise can also diminish the tanginess by adding richness.
If possible, take out some of the dip and mix in fresh ingredients, while cutting back or eliminating lemon juice and zest, which are major sources of tang. Consider adding a tiny bit of sugar or honey to offset the acidity, but be careful not to make it too sweet. Letting the dip sit in the refrigerator longer can also help the flavours mellow out naturally.
What is the best way to store ranch dip?
Store it in an airtight container in the fridge to keep it fresh and avoid spoilage. Place it on the middle or back shelf, where the temperature stays coldest (ideally between 1.7°C and 4.4°C). If stored properly, it will keep for up to two weeks.
