Headed to a cookout, a tailgate, or a holiday open house? A bottle of wine or a bouquet of flowers is always thoughtful. But if you want to bring something a little more personal, try giving a set of homemade dry dip mixes.
They take just a few minutes to stir together, cost very little, and the mix can be kept in the pantry. Your host can whip up a bowl of dip for the party or tuck the mixes away for another day.
Here are four favorites: ranch, veggie, cheesy onion, and a sweet cinnamon-ginger fruit dip. Each mix makes about 2 cups of dip.
How to package dry dip mixes
Almost any small, clean container with a tight seal will work. Good options include:
- Small glass jars with lids, such as 4-ounce jelly jars
- Cellophane treat bags, folded over and stapled under a card stock label
- Small kraft paper bags lined with a zip-top bag
- Reusable tins or upcycled jars
Glass is a smart pick. Carla Schwan, a food safety specialist with University of Georgia Extension, says glass containers do the best job of protecting dried herbs from moisture, insects, and other contaminants.
Label each mix with its name and the directions for making the dip. A recipe card tied on with twine or a printed sticker label both work well.
Add a “best by” date, too. Oregon State University Extension recommends storing dried herbs in an airtight container in a cool, dark, dry place and using them within six months to one year for the best flavor. “Use within 6 months” is an easy rule for the tag.
Want to dress it up? Arrange the mixes in a pretty serving bowl or chip-and-dip platter. Add a small spreader, a box of crackers, or a bag of pretzel crisps, and the gift is ready to go.
Ranch dip mix
This classic goes with nearly everything: chips, crackers, pretzels, and a tray of fresh vegetables.
Ingredients
- 2 1/4 teaspoons dried parsley
- 1 1/2 teaspoons salt
- 3/4 teaspoon dried chives
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 3/4 teaspoon garlic powder
- 3/4 teaspoon lemon pepper
- 1 package Ranch Dip Mix
- 1 cup mayonnaise
- 1 cup sour cream
Directions
- Stir the ingredients together until well blended. Spoon into a jar or small bag and attach the directions below.
- Stir the mix into the mayonnaise and sour cream until well blended. Cover and refrigerate for at least 2 hours so the herbs soften and the flavors blend.
Veggie dip mix
Light and tangy with a hint of dill, this one shines next to cucumbers, bell peppers, and snap peas.
Ingredients
- 1 tablespoon dried chives
- 1 teaspoon garlic salt
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 package Veggie Dip Mix
- 1 tablespoon lemon juice
- 2 cups sour cream
Directions
- Stir the ingredients together until well mixed. Spoon into a jar or small bag and attach the directions below.
- Stir the mix and lemon juice into the sour cream until well blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.
Cheesy onion dip mix
Savory and rich, this is a homemade take on the classic onion soup dip.
Ingredients
- 2 tablespoons dried minced onion
- 1 teaspoon beef bouillon granules
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1 package Cheesy Onion Dip Mix
- 2 cups sour cream
Directions
- Stir the ingredients together until well blended. Spoon into a jar or small bag and attach the directions below.
- Stir the mix into the sour cream until well blended. Cover and refrigerate for at least 1 hour so the onion softens. Serve with potato chips, crackers, or fresh vegetables.
Notes
Fruit dip mix
This sweet, warmly spiced dip turns a plate of fruit into dessert.
Ingredients
- 1/3 cup packed brown sugar
- 1 tablespoon chopped crystallized ginger
- 1 teaspoon ground cinnamon
- 1 package Fruit Dip Mix
- 2 (8-ounce) packages cream cheese softened
Directions
- Pulse the ingredients in a mini food processor until the ginger is finely chopped and everything is evenly mixed. Spoon into a jar and attach the directions below.
- Beat the mix into the softened cream cheese until smooth. If the sugar has clumped, break it up with a fork first. Cover and refrigerate for 1 hour to let the flavors blend. Serve with fresh berries, pineapple, watermelon, apple slices, graham crackers, or vanilla wafers.
Notes
Keep dairy dips cold at the party
Once these mixes are stirred into sour cream, mayonnaise, or cream cheese, the dip needs to stay cold.
The U.S. Department of Agriculture’s Food Safety and Inspection Service says perishable foods should not sit out more than 2 hours, or 1 hour when it’s above 90°F. For a longer party, the USDA suggests keeping cold dishes at 40°F or below by nesting them in a bowl of ice or keeping them in a cooler near the table.
An easy trick: set the dip bowl inside a slightly larger bowl filled with ice. Refill as the ice melts, and put the dip back in the fridge when the snacking slows down.
FAQ
How long do homemade dry dip mixes last? Stored in an airtight container in a cool, dark, dry spot, dried herbs keep their best flavor for six months to one year, according to Oregon State University Extension. Write a “use within 6 months” date on each tag.
Can I make the dips ahead of time? Yes. All four dips taste better after chilling, so mixing them the night before a party works well. Keep them covered in the refrigerator until serving.
Can I use Greek yogurt instead of sour cream? Yes. Plain Greek yogurt makes a lighter, tangier dip. You can also use half sour cream and half yogurt.
How long can dip sit out at a party? No more than 2 hours, or 1 hour when it’s above 90°F, according to the USDA. Nest the bowl in ice to keep it cold longer.
Where do I find crystallized ginger? Look in the baking or spice aisle, in the bulk bins, or at specialty grocery stores.
Can I make a big batch of mix? Yes. Multiply the recipe by the number of packages you want, stir well, and divide it evenly. Measure out each package so it equals one batch.
