Hot Honey Ranch Dip (Print version)

Creamy tangy ranch spiked with hot honey and fresh herbs; whisk, chill, and serve with veggies, chips, or wings.

# What goes in:

→ Dairy

01 - 1 cup sour cream
02 - ½ cup mayonnaise
03 - ¼ cup buttermilk

→ Condiments & Flavorings

04 - 2 tablespoons hot honey (plus extra for drizzling)
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon Dijon mustard

→ Herbs & Spices

07 - 2 tablespoons finely chopped fresh chives
08 - 2 tablespoons finely chopped fresh dill
09 - 2 tablespoons finely chopped fresh parsley
10 - ½ teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper

# Cooking steps:

01 - In a medium mixing bowl, whisk together the sour cream, mayonnaise, and buttermilk until completely smooth and free of lumps.
02 - Add the hot honey, fresh lemon juice, and Dijon mustard to the bowl. Whisk thoroughly until all ingredients are evenly combined.
03 - Stir in the chopped chives, dill, parsley, garlic powder, onion powder, salt, and black pepper. Mix well to distribute the herbs and spices evenly throughout the dip.
04 - Taste the dip and adjust the seasoning as needed. Add more hot honey for extra heat and sweetness, or a pinch more salt to taste.
05 - Transfer the dip to a serving bowl. Drizzle with additional hot honey and garnish with extra fresh herbs if desired.
06 - Serve chilled alongside fresh vegetables, potato chips, or chicken wings.

# Tips from flavorandfeast:

01 -
  • It comes together in five minutes flat with zero cooking, which means you can make it right before guests arrive and still look completely composed.
  • The sweet heat from the hot honey against the cool herbs creates a flavor that people genuinely cannot stop eating, and they will ask you for the recipe every single time.
02 -
  • Letting the dip rest in the fridge for at least thirty minutes before serving allows the herbs to release their oils and the flavors to marry into something far more cohesive than when it is first mixed.
  • Homemade hot honey is wonderfully easy and often better than store bought, simply warm honey with red pepper flakes and a splash of hot sauce until it tastes right to you.
03 -
  • Chop your herbs as finely as you can manage because large pieces catch on chips and pull out of the dip in uneven clumps rather than distributing flavor in every bite.
  • If your hot honey has solidified, warm it for just a few seconds in the microwave before measuring so it pours and incorporates smoothly into the cold base.

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