Transform classic ranch dip into something new and exciting by adding fermented barley miso. Just a few tablespoons of rich miso, full-fat sour cream, and dried spices are all you need to make the best ranch dip you’ve ever had! This recipe was developed in partnership with JFoodo | Satuma Mugi Miso.
When you think of miso, you may think of miso soup, but I am here to tell you that there are so many more ways to think about miso in recipes. And, there are actually quite a variety of different types of miso.
For this recipe, I partnered with my friends at Satuma Mugi Miso to feature their mugi miso in this twist on a classic ranch dip. Miso is a traditional fermented paste made from soybeans and a starter. The starter used to make miso is called koji. Mugi miso means “barley miso” and is made from barley, salt, and soybeans.
The fermentation process for mugi miso is slightly longer than white miso, giving the miso a beautiful golden color and a slightly sweet flavor.
The addition of the Satuma Mugi Miso adds many nutritional benefits to this ranch dip.
Traditionally fermented barley miso is naturally rich in magnesium, potassium is protein-rich and has beneficial probiotics that are created during the fermentation process.
So, not only is this miso ranch dip incredibly delicious but it’s basically a superfood when you add in the mugi miso.
Here’s what you need to whip up a batch.
MISO RANCH DIP INGREDIENTS:
• Full Fat Sour Cream
• Satuma Mugi Miso
• Dried Spices (parsley, dill, chives, garlic powder, onion powder, black pepper, cayenne pepper)
• Vegetables for serving
RECIPE TIPS:
• This miso ranch dip can be made up to three days in advance and will keep for up to one week in the refrigerator. Always stir right before serving.
• Vegetable suggestions for serving:
Carrot sticks, celery sticks, cucumber, mini sweet peppers, broccoli florets, cauliflower florets, radishes, snap peas, summer squash, or zucchini rounds.
MORE MISO RECIPES:
Pasta with Salmon, Spinach and Miso Cream Sauce
Miso Marinated Air Fryer Chicken Kebobs
Did you make this recipe? Please give it a star rating below!
Transform classic ranch dip into something new and exciting by adding fermented barley miso. Just a few tablespoons of rich miso, full-fat sour cream, and dried spices are all you need to make the best ranch dip you’ve ever had!
- 16 ounces sour cream
- 2 tablespoons Satuma Mugi Miso
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- pinch cayenne pepper
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Combine all ingredients in a medium mixing bowl. Use a spatula to fold ingredients into sour cream until well mixed.
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Cover and refrigerate until ready to use. Serve with raw vegetables.
Recipe Video
• This Miso ranch dip can be made up to three days in advance and will keep for up to one week in the refrigerator. Always stir right before serving.
• Vegetable suggestions for serving:
Carrot sticks, celery sticks, cucumber, mini sweet peppers, broccoli florets, cauliflower florets, radishes, snap peas, summer squash, or zucchini rounds.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is sponsored by JFoodo| Satuma Mugi Miso. JFoodo | Satuma Mugi Miso has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
Hello Alyssa, Thank you for this recipe. We are very big fans of classic ranch so were a bit hesitant to try this. My wife convinced me to give it a go for the game. We have made a number of your recipes and I’ve never commented before but this was really delicious and unexpected. Thank you from both of us. We have been looking for ways to get more probiotic foods in and this was a delight!
Hi Robert and Sue! That is high praise. Thanks for making my recipes and I appreciate that you took the time to leave a comment and rating!
LOVE – perfect super bowl dip. the taste of the miso was so good. addictive!
Yay! Sooo good right? We have been making a batch every week!
Unreal how good this was. This fits perfectly in my keto diet. It’s my snack for fresh vegetables.
Perfect Beth! I love hearing it – so happy this recipe is working for you!
Game changer. We made this over the weekend with white miso that we had in the fridge and it was amazing. Going to HMart this week to find this barley miso so we can make a double batch for the big game this weekend.
Hi Sheryl! That is awesome. Yes, definitely look for the mugi miso – the flavor is so good in the ranch!!!