The Best Ranch Dip
“This is so good,” my daughter said as she ate another carrot stick with my aunt’s ranch dip, “she should really sell this.”
Every family party, my Aunt brings her freshly made ranch dip on two platters. One platter has a rainbow of vegetables. The other has a pile of potato chips, usually Ruffles, with a bowl of the ranch placed right in the middle. It’s so addicting, we typically only have it for parties, otherwise it’s all we would eat.
The dip is tangy thanks to a little lemon juice, but savory at the same time thanks to the depth of worchestershire sauce (don’t ask me to ever pronounce it). Every time I bring it to a party, everyone can tell it’s different than other ranch dips, but they can’t tell why.
Keep this recipe close by during football season! It’s an easy one to whip up whether you’re going to a tailgate or just watching from your couch.
WHAT YOU’LL NEED
Sour Cream - At this point, just go for the full fat sour cream. The low fat isn’t as good for this recipe and let’s be honest, we’re eating ranch dip here.
Packet of ranch mix - There are a few brands that make the ranch mix available in a packet. You’ll find this in the salad dressing aisle at the grocery store.
Worchestershire Sauce - This condiment gives the dip it’s depth. You’ll probably already have it available if you make hamburgers from scratch or use it on steaks.
Fresh Lemon - Seedless is best for this recipe, but if you have a lemon with seeds, make sure to squeeze it into a strainer first.
THE RECIPE: ADDICTING RANCH DIP
16 oz Sour Cream
1 packet ranch mix
2 tbsp Worchestershire Sauce
1 lemon juiced
DIRECTIONS
Scoop the sour cream out of the container into a mixing bowl.
Add the ranch mix and Worchestershire sauce and mix together until well blended.
Squeeze the lemon juice onto the mixture, using a strainer to make sure no seeds get through.
Mix well to get desired taste.
Serve with vegetables or potato chips.
Refrigerate following the sour cream expiration date.
