Ranch Meets Herb Dip
Flavors of ranch dressing meet cream cheese to create a super-yummy party dip!
Ingredients
- 8 ounces full-fat cream cheese, room temp/very soft
- ½ cup full-fat mayonnaise, I love Duke’s and Chosen for avocado mayo
- 2 tablespoons full-fat plain Greek yogurt, drained of any liquid
- ⅓ cup green onions, green and white parts, thinly sliced
- ¼ cup fresh Italian parsley leaves, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, thinly sliced
- ½ teaspoon roasted garlic powder, or regular garlic powder
- ¼ teaspoon Aleppo pepper flakes, or crushed red pepper flakes, optional
- 1 ½ teaspoons Dijon mustard, not yellow mustard
- ¼ teaspoon fine sea salt, or to taste, (taste before adding)
- Freshly- cracked black pepper, or white pepper, to taste
Instructions
- Using a stand mixer fitted with the paddle or a hand-held mixer, whip the cream cheese until smooth, no lumps remain. Add the mayo and yogurt, and combine well.
- Add the green onions, fresh herbs, garlic powder, Aleppo flakes, mustard, salt, and pepper to taste. Combine thoroughly. Taste and adjust any seasonings. (You may not need to add salt.)
- The dip may be served immediately, but a chill in the refrigerator for 1 - 2 hours helps the flavors to meld throughout and makes a better-tasting dip.
Notes
The cream cheese must be at least at room temperature in order to produce a smooth (no lumps) dip.
Use FRESH herbs. The flavor and texture will not be what it should be if you use dried herbs.
You may substitute other fresh herbs such as tarragon, oregano, thyme, etc. but I would not go overboard. Stick with 3 or 4 herbs.
Be sure to gently dry your herbs and green onions after rinsing so you do not add any liquid (water) to the dip.
Fun and yummy: You may add 1 ½ to 2 tablespoons of milk or buttermilk to create a thinner consistency for dipping french fries! Don’t use almond milk or another nut milk so you’re not adding sweetness or nuttiness to the dip.
The dip can be kept refrigerated in an air-tight container until you begin seeing fuzzy mold. I’m kidding. The USDA site recommends no more than 2 weeks before it should be thrown out. But, hopefully you’ll enjoy it in less time.
Nutrition Facts
Ranch Meets Herb Dip
Amount per Serving
Calories
163.92
% Daily Value*
Fat
16.74
g
26
%
Saturated Fat
5.77
g
36
%
Trans Fat
0.42
g
Polyunsaturated Fat
5.33
g
Monounsaturated Fat
4.02
g
Cholesterol
24.47
mg
8
%
Sodium
194.27
mg
8
%
Potassium
59.46
mg
2
%
Carbohydrates
2.18
g
1
%
Fiber
0.25
g
1
%
Sugar
1.08
g
1
%
Protein
2
g
4
%
Vitamin A
49.35
IU
1
%
Vitamin C
3.76
mg
5
%
Calcium
30.17
mg
3
%
Iron
0.26
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!