Barefeet in the Kitchen · by Mary Younkin★ 4.9 (84)
Homemade Ranch Dip
NUTRITION · PER SERVING5M COOK
CAL 3%·PRO 1%
CARBS 0G3% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 7G96% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, herb-forward ranch dip made with mayo, sour cream, and fresh dill and parsley. It's tangy, savory, and bright with garden-fresh flavor. A versatile dip for vegetables, chips, and crackers.
condimentamericangluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 - 3/4 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon granulated onion or onion powder
- 1/8 teaspoon kosher salt, adjust to taste
- 1/8 teaspoon freshly ground black pepper
- 1-3 teaspoons fresh lemon juice or white vinegar
At a glance
PER SERVING · TIME 5M
CAL 3%·PRO 1%
CARBS 0G3% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 7G96% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 55mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 13mg
- Calcium
- 8mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 55MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.