Yield: About 1 cup
Prep Time: 10 minutes
Love all those recipes that call for a packet of Hidden Valley ranch seasoning mix, but wish you could eliminate the packaged food? Now you can!
1 cup dried buttermilk powder
2 tablespoons dried parsley, divided
2 teaspoons dried dill, divided
2½ teaspoons garlic powder
2¼ teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons dried minced onion
1 teaspoon granulated sugar
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
DIRECTIONS:
1. Place the buttermilk, 1 tablespoon of the parsley, 1 teaspoon of the dried dill, garlic powder, onion powder, dried minced onion, salt, sugar, black pepper, paprika and cayenne in a food processor or blender. Process until all of the ingredients are evenly distributed, about 15 seconds. Transfer the mixture to an airtight container or glass jar, add in the remaining 1 tablespoon dried parsley and 1 teaspoon dried dill and whisk to combine.
2. Store the mixture in the refrigerator for up to 3 months, or in the freezer for up to 6 months.
Note: 3 tablespoons of this mix is equivalent to a 1-ounce packet of ranch seasoning mix.
To Make Sour Cream Veggie Dip: Stir 3 tablespoons of the homemade mix into 2 cups of sour cream (or Greek yogurt).
To Make Ranch Dressing: Whisk together 3 tablespoons of the homemade mix with 1 cup of mayonnaise and 1 cup of buttermilk until smooth. You could use more or less buttermilk depending on how you like the consistency of your dressing. Refrigerate for at least 30 minutes before serving.
(Recipe adapted from Simply Scratch)
1. Place the buttermilk, 1 tablespoon of the parsley, 1 teaspoon of the dried dill, garlic powder, onion powder, dried minced onion, salt, sugar, black pepper, paprika and cayenne in a food processor or blender. Process until all of the ingredients are evenly distributed, about 15 seconds. Transfer the mixture to an airtight container or glass jar, add in the remaining 1 tablespoon dried parsley and 1 teaspoon dried dill and whisk to combine.
2. Store the mixture in the refrigerator for up to 3 months, or in the freezer for up to 6 months.
Note: 3 tablespoons of this mix is equivalent to a 1-ounce packet of ranch seasoning mix.
To Make Sour Cream Veggie Dip: Stir 3 tablespoons of the homemade mix into 2 cups of sour cream (or Greek yogurt).
To Make Ranch Dressing: Whisk together 3 tablespoons of the homemade mix with 1 cup of mayonnaise and 1 cup of buttermilk until smooth. You could use more or less buttermilk depending on how you like the consistency of your dressing. Refrigerate for at least 30 minutes before serving.
(Recipe adapted from Simply Scratch)
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