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Herb and Buttermilk Ranch Dip

Scott Phillips

Yield: Yields about 1 cup

This classic, creamy-tangy dip is delicious with potato chips, for sure, but we won’t tell if you also use this dip for vegetables; it’s good with those, too.


  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 Tbs. buttermilk; more as needed
  • 2 Tbs. minced fresh chives
  • 2 tsp. minced fresh thyme
  • 1 medium garlic clove, mashed into a paste
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 110
      Fat Calories (kcal): 100
      Fat (g): 12
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 10
      Sodium (mg): 240
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0


  • Whisk together all ingredients but the salt and pepper. Season to taste with salt and pepper and let the dip stand at room temperature for at least 30 minutes before serving so the flavors can develop. If necessary, thin with more buttermilk.

Make Ahead Tips

The dip can be made up to a week ahead, covered and refrigerated.


Rate or Review


  • HotNana | 07/06/2017

    I have been looking for a vegetable dip recipe for a long time and this is it! The dip is easy to make, lasts a long time in the refrigerator and best of all is delicious. I followed the recipe exactly as written and everyone loved it.

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