In a medium bowl, combine mayonnaise, sour cream, dill week, parsley, chives, garlic powder, onion powder, onion flakes, salt, pepper, and dried buttermilk.
Notes
Tips
If you make this ranch dip ahead of time for a party, give it a good stir before serving and freshen it up by adding a sprinkle of fresh chives over the top.
You can use full-fat plain Greek yogurt instead of sour cream to up the protein in this recipe, which is great if you’re making it for snacks and school lunches!
How to Store
Room Temperature – If you’re serving this for a party and plan on having it out for a few hours, fill a bowl with ice and then place the bowl of ranch dip on top. This will keep it cool so it doesn’t spoil as quickly.
Refrigerate – Ranch dip can be stored in an airtight container in the refrigerator for 3 to 4 days.