Lots of people are spending some more time in the kitchen recently, as the temperatures outside get warmer and summer approaches. Grabbing some chips and dip is a quick snack to throw together and there are many versatile flavors of both chips and dips these days.
Dips are actually really simple to make, and can be done in just a few minutes. A lot of the time, all the ingredients that you need are in your kitchen, pantry and fridge. Here are some dips you can make, that are similar to store-bought options without tons of ingredients. Each recipe makes about a cup of dip.
- Homemade Ranch Dip
Here are the ingredients you need to combine to make homemade Ranch dip:
- 2 tablespoons dried chives
- 1 ½ tablespoons onion powder
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons sugar
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- Pinch chili powder
- 1 cup sour cream
- 1/4 cup buttermilk
- 1-2 teaspoons mustard
- 1 lime zested (optional, but recommended)
Here are the directions to make this ranch dip:
In a small bowl, first mix together the chives, onion powder, salt, garlic powder, sugar, pepper, dill and chili powder until everything is well combined. Next, add in the sour cream, buttermilk, mustard, and citrus zest (if you want) whisking until all is combined. Finally, you need to let this mixture sit in the fridge for at least 3 hours to fully develop the flavor. After that, the dip will keep in an airtight container in the fridge for up to a week.
2. Honey Mustard Dip
Here are the ingredients you need to make this dip:
- ½ cup honey
- ½ cup sour cream or plain yogurt
- ½ cup yellow mustard
- ½ teaspoon kosher salt
- 1 extra tablespoon honey
Here are the directions to make this dip.
First, pour the half cup of honey into a medium saucepan, and cook over medium heat until the honey caramelizes. This should take about ten minutes, but don’t walk away from the stove or it might burn. The honey should be bubbly and deep brown in color.
Next, remove the saucepan from the heat and whisk in the yogurt, mustard, salt, and the remaining 1 tablespoon honey. Once the mixture is combined, chill the dip in the fridge before serving. The dip will keep in an airtight container in the fridge for up to a week.