Denny’s Ranch Recipe

My favorite dip is finally here! I personally love this recipe and mostly enjoy it with vegetables because I really like veggies, and this dip enhances their flavor.

When I was making Salmon Patties with White Sauce, I had some mayonnaise left over. I wanted to use it in another recipe, and this dip immediately came to mind, so I decided to make it.

Besides vegetables, you can enjoy this dip with French fries, wings like Dallas BBQ Sticky Wings,  Fried Banana Peppers, as well as turkey or chicken burgers.

Ingredients

• Homemade Mayonnaise
• Sour cream
• Buttermilk
• Onion powder
• Dried dill weed
• Beau Monde seasoning
• White vinegar (optional)

How To Make Denny’s Homemade Ranch Dip

In a medium mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until the mixture is smooth and well combined.

 Use a whisk (not a spoon) to break up any lumps and create a smooth, uniform texture. Whisk for about 30 seconds until it looks creamy and cohesive. If the mixture looks too thick, you can add a tablespoon more buttermilk to thin it out.

Stir in the onion powder, dried dill weed, and Beau Monde seasoning. Mix thoroughly to ensure even distribution of flavors.

Sprinkle the seasonings evenly over the creamy base and stir thoroughly using a spoon or spatula. Make sure there are no clumps of spices left unmixed. Scrape down the sides of the bowl as you mix.

If you prefer a slightly tangier dip, add a small dash of white vinegar and stir again.

 Start with 1/4 teaspoon of white vinegar, stir it in, then taste. If desired, add a tiny bit more. Be cautious—too much can overpower the dip.

Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to develop and blend beautifully.

Transfer the dip to an airtight container or simply cover the mixing bowl with plastic wrap or a lid. Place it in the refrigerator and let it sit undisturbed for 30 minutes—or even better, up to 2 hours if you have time.

Serve cold with your favorite dippers—like fries, chicken tenders, veggies, or chips.

Give the dip a final stir before serving. Present it in a small serving bowl and surround it with dippers like:

• Fresh-cut veggies (carrots, celery, bell peppers)
• Potato chips or pretzels
• Chicken strips or nuggets
• Fried pickles or onion ring

Storage Instructions

After preparing your ranch dip, transfer it to a clean, airtight container: a glass jar with a lid, a resealable plastic container, or even a bowl tightly covered with plastic wrap will work.

An airtight seal keeps the dip fresh, prevents it from absorbing fridge odors, and protects it from bacteria or contamination.

Your ranch dip will taste best and remain safe to eat for about 5 to 7 days when properly stored in the fridge.

Freezing is not recommended for ranch dip.

Pro Tips

• For a protein-packed twist, substitute sour cream with plain Greek yogurt. It maintains the creamy texture.
  
• To reduce fat without sacrificing flavor, use low-fat mayonnaise and low-fat or nonfat Greek yogurt in place of sour cream. Buttermilk can also be swapped with a lighter version or even diluted yogurt for similar consistency.
  
• For added texture and freshness, stir in finely chopped fresh herbs like parsley, chives, or dill just before serving. You can also add minced garlic, green onions, or a small amount of finely shredded cucumber for extra crunch and depth.
  
• Letting the dip chill for at least 30 minutes before serving enhances the flavor as the ingredients meld together. For best results, make it a few hours in advance or even the night before.
  
• Adjust the buttermilk gradually to control thickness. For a dip consistency, keep it thicker; for a dressing-like texture, add a bit more until you reach the desired pourability.
  
• Use high-quality mayonnaise and buttermilk to elevate the flavor. Since the dip is uncooked, the quality of each ingredient shines through.