You could use any kind of cucumber here, but the fewer the seeds, the better. Oh, and if you can get it, Daisy is my favorite brand of sour cream. And for eating, potato chips with ridges are key for getting the “very most amount of dip possible,” in Natalie’s words.
In a medium bowl, stir together Ranch packet and sour cream.
Put two layers of paper towel on a large plate. Using the large-hole side of a box grater, grate the cucumber, skin and all, onto the plate. Put another sheet of paper towel over the pile of grated cucumber, and press and squeeze out the excess liquid. Add the grated cucumber to the sour cream mixture, and stir well to mix.
Eat cold and promptly, ideally with potato chips.