Ranch Dip

I know it doesn’t seem quite right for my second recipe to be yet another dip, but as this one was requested by multiple sources after I brought it to a few parties, I had no choice but to oblige.

Honestly though, who doesn’t love consuming obscene amounts of ranch with almost everything?

Most of these ingredients can be found at your local big mart. I got everything but the Worcestershire sauce and dill from Emart. The other two ingredients were purchased abroad.

The hardest part of making this recipe in South Korea is definitely be finding a source for sour cream. If you can find that, everything else is readily available. Luckily, these tubs of not-super-healthy goodness have been popping up more often around the bigger stores in town. Still, as supply isn’t always guaranteed, it should be noted that sour cream can also be purchased online and occasionally at the First Alleyway.

It’s okay to go a little heavy with the herbs and spices.

As someone who apparently doesn’t like to measure things, this recipe is perfect for me as 90% of it is done to taste. I personally follow a 1:1 ratio when creating my base of sour cream and mayonnaise, but this can be adjusted based on preferences. It should be noted that the recipe in this post is for dip. If you want dressing, you will want to use a higher percentage of mayonnaise and add more not-actually-buttermilk until you get the right consistency.

When it comes to choosing the right mayonnaise, there can be a bit of confusion on whether to go with the ones labled as ‘rich’/’gold’ and the ones labeled as ‘fresh’. Based on my experience, the former tastes a little closer to what I grew up with in the states while the latter is a little sweeter and has a bit of a zip that, while good in some applications, I would rather not have in my dip.

Be sure to taste along the way! Note that as flavors meld, they will get a little stronger.

As finding fresh herbs can be tricky, I tend to adjust my recipe based on what’s available. While chives are very easy to find, be prepared to have a ton leftover if you choose to buy them for this recipe. The same goes for basically any fresh herbs you may use. In a pinch, I’ve managed just as well with dried herbs. Those going this route would to best to let their mixture sit overnight before digging in to allow time for the flavors to meld. Whatever it is you go with, feel free to mix and match your herbs, depending on the flavors you enjoy.

Don’t be shy about adjusting or adding ingredients you may have initially forgotten to include.

While it’s not a traditional ingredient, I like to add Worcestershire sauce to add a bit of a savory taste, as I find that it rounds out the flavors in a satisfying way. Other flavors I like to add (but totally aren’t necessary) include paprika, cayenne, and maybe even some vinegar-based hot sauce.

The best part about buying tubs of sour cream is that you’re left with a container for storage! The extra that couldn’t fit went into some tupperware.

Ranch Dip

1 cup sour cream / 사워 크림
1 cup mayonnaise / 마요네즈
1/2 tsp minced garlic / 마늘
1/4 cup of “buttermilk” (might need more depending on preferred thickness)
Fresh herbs like chives, dill, or parsley / 부추, 딜, or 파슬리 (to taste)
Salt / 소금 (to taste)
Black pepper / 후추 (to taste)
*Paprika / 파프리카 가루 (to taste)
*1 tsp Worcestershire sauce / 우스터소스

*Optional

To make “buttermilk”, combine milk with lemon juice (1 tbsp for 1 cup of milk) and let sit for about 15 minutes.

1. Combine all ingredients in a large bowl with a rubber spatula.

2. Adjust to preferred taste and consistency by adding more “buttermilk” or seasonings.

3. Leave covered in fridge for at least an hour (preferrably overnight) to allow flavors to meld.

4. Enjoy with raw vegetables, potato chips, or in any other way the usage of ranch is (or isn’t) appropriate.