By Katie Winn
Have you ever made ranch dressing mix from scratch? It’s really easy, and tastes even better than store-bought dressing in my opinion. You know exactly what is going into it, too! Here is how you can make the dried mix, which can be stored for a long time, until you decide to add the wet ingredients.
This recipe is to be mixed with 1 quart of wet ingredients.
2 Tbsps. dry parsley flakes
1 Tbsp. dry onion powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. dry dill
1/4 tsp. sweetener of choice (like sucanat)
Mix with 1 cup of sour cream, 1 cup of mayonnaise, and 2 cups of buttermilk or kefir.
Mix with 1 quart of sour cream, yogurt, or Greek yogurt.
For a thick spread:
Mix with 1 cup of mayonnaise, 1 cup of sour cream, and 16 oz. softened cream cheese.
Ranch Avocado Dip:
Mix with 1 cup of pureed avocados, 1 cup of sour cream, and 2 cups of buttermilk or kefir. Add a little cayenne if you like!
Chipotle Ranch Dip:
Mix with 1 cup of sour cream, 1 cup of mayonnaise, and 2 cups of buttermilk or kefir. Add 2 tsp of chipotle chili powder and a pinch of cayenne.
-You can play with other herbs to customize it to your likes. For instance, I like to add a little cayenne every now and then.
-The flavors blend together and taste best if the dressing, dip, or spread is mixed up the night before and kept in the fridge overnight before use.
-Unless you add some homemade whey as a part of the wet ingredients, the dressing will only last about two days in the fridge, even if you use homemade mayo. The friendly bacteria in the whey will help maintain the freshness for much longer. Just mix the whey into the other wet ingredients, and let it sit on the counter overnight before refrigerating.