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Level
very easy
Prep Time
10 mins
Serves
1 ½ cup

Ingredients

Ranch dip:
2/3 cup
sour cream
160 mL
1/3 cup
mayonnaise
80 mL
1/4 cup
chopped fresh herbs (basil, oregano, parsley, etc.)
60 mL
2 tbsp.
buttermilk powder or 45 mL (3 tbsp.) buttermilk
30 mL
1 tbsp.
dried persillade spice mix
15 mL
1/2 tsp.
garlic salt
3 mL
1/2 tsp.
onion powder
3 mL
1/2 tsp.
maple syrup
3 mL
Salt and pepper, to taste
Vegan ranch dip:
1/2 cup
vegan sour cream
125 mL
1/2 cup
vegan mayonnaise
125 mL
1/4 cup
chopped fresh herbs (basil, oregano, parsley, etc.)
60 mL
2 tbsp.
powdered plant milk (soy, cashew, coconut, etc.)
30 mL
1 tbsp.
dried persillade spice mix
15 mL
1/2 tsp.
garlic salt
3 mL
1/2 tsp.
onion powder
3 mL
1/2 tsp.
maple syrup
3 mL
Salt and pepper, to taste
Light ranch dip:
3/4 cup
0% plain Greek yogurt
180 mL
1/4 cup
light mayonnaise
60 mL
1/4 cup
chopped fresh herbs (basil, oregano, parsley, etc.)
60 mL
2 tbsp.
buttermilk powder
30 mL
1 tbsp.
dried persillade spice mix
15 mL
1/2 tsp.
garlic salt
3 mL
1/2 tsp.
onion powder
3 mL
1/2 tsp.
maple syrup
3 mL
Salt and pepper, to taste

Directions

Step 1
For all 3 versions, place all ingredients in a bowl. Stir. Serve with vegetables and/or crackers.