There’s plenty of room to adjust this recipe to your taste. You can use a full cup of sour cream, or swap part of it with mayonnaise...just keep the total to 1 cup. For this version, we used 2/3 cup sour cream and 1/3 cup mayonnaise for a slightly richer dip.

The buttermilk powder isn’t required, but it does add that familiar ranch tang and a mild savory note. Because the powder brings a bit of saltiness, we didn’t add extra salt here but if you skip it, you can add about 1/4 teaspoon of salt to balance the flavor.

Directions

1. Mix the Dry Seasonings:

   In a small container with a lid, combine the Beet Spreggies, onion powder, garlic powder, dried parsley, dried dill, ground pepper, and the optional buttermilk powder. Close the lid and shake until everything is evenly blended.

   
   

2. Combine with the Base:

   In a medium bowl, add your sour cream and mayonnaise mixture. Pour in the spice blend and stir until completely combined and smooth.

   
   

3. Serve or Chill:

   The dip will have a light pink hue and is ready to enjoy right away. For a slightly thicker texture and deeper flavor, refrigerate for 30–60 minutes before serving.

   Great for veggies, chips, fries, or even as a sandwich spread.