Got veggies? Got a party or celebration coming up? Got your grump face on and need to crunch something like potato chips and dip? This Classic Ranch-Style Dip has you covered.
A few days ago I asked my husband to name his all-time favorite potato chip dip. He looked a tad sheepish, then said, “The one with sour cream and a package of French onion soup mix.”
“Yep,” I replied. “That’s my favorite, too. Lipton definitely has a corner on the market when it comes to the perfect chip dip.”
Raise your hand if you agree. Keep ‘um raised, I’m counting. Oh, look! There’s the famous David Libovitz with his hand high in the air. If you don’t believe me, go check out this post on his website. Even among food royalty, the tub of sour cream with the packet of magic oniony flavors mixed into it is a winner.
So, in this DIY crazed society, where can we go from the two-ingredient super wonder which is clearly a potato chip dipping favorite? I think that the best move would be to accept that great things really do come in small packages and take 30 seconds to make a batch for your next get together. The next best move would be to supplement that highly favored French Onion Soup Dip with a few DIY dips of your own.
I have, overnight, become a serious fan of this Classic Ranch-Style Dip. It goes equally well with potato chips and some crudites of choice, which does set it apart from the two-ingredient super power. In my personal private biased opinion that famous French onion soup dip does not taste as lovely on fresh veggies as it does on potato chips. But, this Ranch-style Dip? It’s got your back! Try it with potato chips, vegetable sticks, or right off of your index finger.
Classic Ranch-Style Dip
Ingredients
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3/4 teaspoon seasoning salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 teaspoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh chives
- pinch of celery seeds
Instructions
- In a medium-sized mixing bowl, whisk together the sour cream and mayonnaise. Add the buttermilk and whisk to blend.
- Add the remaining ingredients and stir well.
- Cover and chill for at least 2 hours to allow flavors to blend. Serve with potato chips or raw vegetables such as carrot sticks, celery sticks, or broccoli florets.
Notes
For those of you who have read this post all the way to the end, here is a chip tip:
When dispensing potato chips into a bowl, turn the bag upside down and open the bottom of the chip bag. This way, the broken chips will go into the bowl first, leaving the best looking chips on the top. Name that scripture–“…the first shall be last and the last shall be first…” 🙂
You may also like:
Caramelized Onion Dip
Spinach Artichoke Jalapeno Dip
Mexi Cheese Dip
Now WHY did Bob hustle me out of the greenhouse when we were buying plants? I FORGOT to buy dill! Argh! That’s OK-the grocery store should have some fresh dill I can add to the shopping cart. You know, I bet this would be good on a baked potato too. It looks heavenly Terri and I look forward to making some.
Oh and GENIUS about opening the potato chip bag from the bottom…….makes all the sense in the world. 🙂
I do stuff like that all the time, too, and I can’t blame anyone but myself. I buy multiples of things I already have at home and forget to buy what needs to be replenished. oi-vay! As for this this dip tasting good on baked potatoes, I was thinking the same thing. I bet that it would also be a really tasty binder for a dilled potato salad.
I wish that I could claim credit for being the genius behind opening a chip bag at the bottom, but alas I learned it at a good ol’ Tupperware party back in the ancient past. Remember those parties? They sell Tupperware on-line now, but good heavens it is still expensive!