Ranch Veggie Dip Recipes

HOMEMADE RANCH DIP

Steps:

• Mix mayonnaise and sour cream together.
• Add spices, herbs and Worcestershire sauce and mix well.
• Cover and refrigerate ranch dip for 30 minutes or overnight for flavors to completely mingle.
• Prior to serving, stir once more. Serve dip with a variety of vegetables on a platter like cucumbers, carrots, slices of green and red peppers, radishes and raw cauliflower.
• Store any leftover dip, covered and sealed, in the refrigerator for up to 3 days.

EASY RANCH VEGGIE DIP

Steps:

• In a small mixing bowl, stir the sour cream and mayo together until smooth and well blended.
• Add the herbs and spices, stirring till fully incorporated.
• Add a dash of salt and pepper to taste.
• Cover and chill in the refrigerator till ready to serve with your favorite vegetables.

VEGAN RANCH DIP RECIPE BY TASTY

Steps:

• Place mayo, milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender or food processor. Blend or pulse until smooth and creamy.
• Add parsley and dill and pulse together until well-blended.
• Transfer to a small bowl or serving container and place in refrigerator until ready to serve.
• Garnish with more dill and parsley, if desired.
• Serve with veggies.
• Enjoy!

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.

RANCH DIP WITH VEGETABLES

Steps:

• Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
• Serve dip with vegetables.

VEGGIE FOREST WITH PARMESAN RANCH DIP

Steps:

• In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
• Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.

FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH

Steps:

• Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
• Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
• Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
• Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
• Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.

LOADED RANCH DIP RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the sour cream and Hidden Valley® Ranch Dip Mix until well combined and smooth. Add bacon, cheddar cheese, and green onions, and mix until well incorporated.
• Transfer the dip to a serving bowl and drizzle with hot sauce, if using, then sprinkle with the reserved bacon, cheddar cheese, and green onions, and finish with the pepper. Serve with vegetable chips.
• Enjoy!

BUTTERMILK RANCH VEGGIE OR CHIP DIP

Steps:

• Mix dry dressing mix into container of sour cream.
• Can be eaten immediately but best if chilled for at least 1 hour.
• Serve with raw vegetables of your choice or potato chips. We love it with zesty French fries too!