Guys! Have I told you about my 4-year old’s super sneaky hiding skills?! He is the MASTER of hide and seek. If there was a hide and seek competition somewhere, I would enroll him. He’s scary good! There has actually been a few times where Etienne and I CANNOT FIND HIM! I start panicking a little, thinking maybe he left the house!? He is so small and squirrely, and shoves himself into the tiniest, most obscure places, staying dead quiet!
Yesterday we looked for him for about 15 minutes before he finally started giggling and made himself known! Sometimes during our hide and seek sessions I’ve had to bribe him to come out, usually with something sweet. Although Oscar is a huge fan of sweet treats, I will say he’s also a huge fan of raw veggies. It’s kind of awesome!
I give Oscar cucumber, peppers and carrots pretty much every day. He is that kid who chooses to eat the veggies first on his plate, before the grilled cheese or chicken nuggets. I’m not complaining!
He is also just starting to understand the glory of ranch dip. I am not a big fan of most store-bought dressings and dips, so I’ve been making my own the past few years. I am also not the biggest fan of mayo, and unfortunately most dip recipes do seem to contain mayo. It’s taken me a few different trials, but I’ve come up with the BEST ranch dip.
It’s the perfect combination of some herbs and spices that you probably have in your pantry, plus some fresh parsley (you can also use dried), lemon juice, sour cream, and Greek yogurt! No mayo! Yay!
It takes about 5 minutes to make this dip – my kind of dip! If you eat it as fast as we do, it will only last a few days…but theoretically, it will keep in the fridge for quite a while, especially if you’re using ingredients that don’t expire for a while!
A few notes – if you read this week’s post about my winter blues smoothie you’ll already know that I’m a huge fan of full-fat dairy. I highly encourage you to try full-fat dairy for this recipe, too! It makes SUCH a thick, creamy dip. So good!!
If you’re wanting to turn this into a dressing for salads, all you need is a little buttermilk to thin things out a bit. The buttermilk adds the right amount of tang that we’ve all come to love from a ranch dressing!
Serve up some fresh veggies this weekend with a side of this easy dip – you might be surprised how many vegetables your family eats!
PS – be sure to pin this dip for later!Print
You’ll never buy dip from the store again once you make this easy, homemade, mayo-free version! Give it a try and you might just be shocked to see how many veggies get eaten with this dip around!
- 1 cup full-fat sour cream*
- 1/2 cup heavy cream
- 2 tsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried)
- 2 tsp dried dill
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp cracked black pepper
- 1/4 cup buttermilk, to thin (optional)*
- In a small bowl, whisk together the sour cream, heavy cream and lemon juice. Add the remaining ingredients, except the buttermilk (see notes). Serve immediately!
Leftovers will keep in the fridge, in an airtight container for 5-7 days
- I use 14% sour cream. You could definitely use 5%, but I wouldn’t use fat free. It will be way too watery!
- Leave the buttermilk out unless you plan on using the dip as a dressing.