Go Back

Cool Ranch Veggie Dip with Cucumber and Carrot

Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Equipment

  • Mixing bowl Medium-sized to hold everything comfortably.
  • Electric mixer or whisk A mixer helps achieve that fluffy, creamy consistency, but a whisk will do in a pinch.
  • Spatula For folding in the veggies and transferring the dip.
  • Box grater or food processor To shred the carrot easily.
  • Fine-mesh strainer or paper towels To drain extra moisture from the cucumber so the dip doesn’t get watery.

Ingredients
  

For the Ranch Dip Base

  • 1 cup sour cream – Use full-fat for maximum creaminess; Greek yogurt works in a pinch.
  • 4 oz cream cheese softened – This helps add body and a slight tang.
  • 1 packet Hidden Valley Ranch Seasoning Mix – You can also use any homemade ranch dressing with packet as a substitute.
  • 1/4 tsp garlic powder – Adds a little savory depth.
  • 1/4 tsp onion powder – Brings that classic ranch flavor to life.
  • 1/8 tsp black pepper – Just a touch for balance.
  • 1 tsp lemon juice – Brightens up the richness and adds freshness.
  • 1 tbsp finely chopped fresh dill or 1 tsp dried dill – Optional but adds a herby touch.

For the Veggie Mix-In

  • 1/2 cup finely diced cucumber – English cucumber works best as it has fewer seeds.
  • 1/2 cup finely shredded or grated carrot – Adds crunch and natural sweetness.

Instructions
 

Prep the Veggies

  1. Start by prepping the cucumber. Peel it (if using a thick-skinned variety), dice it finely, and place it in a paper towel or mesh strainer to drain out excess moisture. Grate or finely shred the carrot and set aside.

Soften the Cream Cheese

  1. Let your cream cheese sit at room temperature for about 15–20 minutes before mixing. This ensures it blends smoothly without any lumps.

Mix the Base

  1. In a medium bowl, combine the softened cream cheese and sour cream. Using an electric mixer, beat until the mixture is smooth and fluffy—about 2 minutes. If using a whisk, just make sure it’s lump-free and creamy.

Add the Flavor

  1. Sprinkle in the Hidden Valley Ranch seasoning packet, garlic powder, onion powder, and black pepper. Add the lemon juice and dill if using. Mix until well combined. This forms the heart of your homemade ranch dip with sour cream.

Fold in the Veggies

  1. Using a spatula, gently fold in the diced cucumber and shredded carrot. Don’t overmix—just enough so everything is well distributed.

Chill

  1. Let the dip sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and makes the dip thicker and more cohesive.

Serve

  1. Serve cold with more cucumber and carrot sticks, celery, bell pepper strips, or even pita chips. If you're in a snacky mood, it pairs perfectly with ranch pretzels hidden valley or even ranch oyster crackers hidden valley for a double-hit of flavor.