Chive and Ranch Dip Recipe

Yield: About 1.5 cups
Prep Time: 5 minutes
Chill Time: At least 1 hour



  • 1 cup sour cream
  • 1/2 cup mayonnaise


  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1/4 cup finely chopped fresh chives


  • Combine the base: In a medium mixing bowl, whisk together the sour cream and mayonnaise until smooth.
  • Add the seasoning: Stir in the dried dill weed, parsley, garlic powder, onion powder, salt, and black pepper.
  • Fold in the chives: Gently fold in the finely chopped chives.
  • Chill and serve: Cover and refrigerate the dip for at least 1 hour to allow the flavors to meld. This will significantly improve the taste.
  • Enjoy! Serve with your favorite vegetables like carrots, celery, and bell peppers, or use as a spread for crackers or chips.

Customization Tips:

  • Zesty Option: Add 1-2 tablespoons of freshly squeezed lemon juice for a brighter, tangier flavor.
  • Creamy Dream: For an even creamier dip, replace half of the sour cream with plain Greek yogurt.
  • Spice It Up: Add a pinch of cayenne pepper for a touch of heat.
  • Make it a Dressing: Thin out the dip with a little milk or buttermilk to transform it into a salad dressing.

Storage: Store your chive and ranch dip in an airtight container in the refrigerator for up to 3-4 days.


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