The One Simple Swap That Makes Ranch Dip So Much Creamier

Ranch dressing is great for salads and chicken nuggets, but if you want to up the ante, level up to ranch dip. What is the difference? It’s all about the texture and thickness that the dip brings to the table. Instead of dripping off a chip, carrot, or nugget, ranch dip should coat and cling to its dipper in a satisfying, decadent way—especially if you turn ranch into “Cranch” (aka cream cheese ranch), an extra-creamy version from my cookbook Big Dip Energy.

I invented Cranch after developing different variations of ranch dressings and dips with packets of ranch seasoning (or, in my case, a Costco-sized shaker of Hidden Valley Ranch powder) and variables including buttermilk, sour cream, mayonnaise, and cream cheese. The last one sealed the deal and created Cranch, named for its creaminess and the addition of the bagel-schmear staple.

Using cream cheese instead of sour cream makes ranch thicker and creamier and gives a hint of sweetness that balances the savory flavor of the ranch itself and whatever you’re dipping into it.

Softened cream cheese works best, and if you forgot to set it out on the counter before making Cranch, don’t worry—there’s an easy fix. Microwave an empty microwave-safe glass or ceramic bowl for 1 to 2 minutes, carefully place the cold cream cheese inside, and let the residual warmth gently soften it for a few minutes. (Fully melted cream cheese can make the dip too loose and turn it into more of a dressing.)

It’s great with chips or fresh veggies.

Serves a l’il get together (4 to 6)

Ingredients

• 1 package (8 ounces) cream cheese, softened at room temperature
• 1 cup mayonnaise
• 2 packets (1 ounce each) ranch seasoning
• 2 garlic cloves, grated
• 2 tablespoons whole milk, for thinning, as needed
• 1 teaspoon sugar
• 4 cranks black pepper

Directions

Combine everything in a large bowl, using an electric hand mixer or your actual hands . . . holding a spatula . . . for an arm workout.

VARIATIONS

BLUE CHEESE CRANCH
Original Cranch plus ½ cup freshly crumbled blue cheese

BUFFALO CRANCH
Original Cranch plus ½ cup Frank’s RedHot Buffalo Wings Sauce or Original Cayenne Pepper Sauce

BUFFALO CHICKEN DIP
Buffalo Cranch plus 1 cup cooked and shredded chicken, such as store-bought rotisserie. This can also be done with Chili Crisp Cranch!

FRENCH ONION CRANCH
Original Cranch plus 2 tablespoons dehydrated or fried onions

EVERYTHING CRANCH
Original Cranch plus 2 tablespoons everything bagel seasoning

CHILI CRISP CRANCH
Original Cranch plus 1 or 2 tablespoons chili crisp of your choice (adjust for spice)

Recipe from BIG DIP ENERGY by Alyse Whitney. Copyright © 2024 by Alyse Whitney. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

My recipe uses grated garlic and a little sugar to add even more balance to the ranch, but even just swapping cream cheese for sour cream will give you the signature Cranch texture for prime dippability. Make sure your cream cheese is softened before mixing so the mayonnaise combines smoothly instead of leaving lumps throughout the dip.

If you have buttermilk on hand, use it to thin out the dip to your desired “dipscocity.” You can also use regular milk (as the recipe calls for), but buttermilk adds extra tang and richness. Most packaged ranch seasonings already contain dried buttermilk, so you’ll still get that signature ranch flavor either way.

Hosting plant-based pals? This dip can easily be made vegan with plant-based cream cheese and mayonnaise, but most ranch seasonings contain buttermilk or milk powder, so check the label first to make sure they’re dairy-free. To make your own vegan ranch seasoning, combine dried parsley, dill, chives, onion powder, and garlic powder in equal parts for a quick homemade blend.

Ranch dressing may be iconic, but ranch dip is the superior dipper. Cream cheese makes it thicker, creamier, and more balanced—and once you try Cranch, it’s hard to go back.