Ranch Dressing/Dip Dry Mix

-

I've been looking around for a good substitute for the dry Ranch mix you buy and have tried several but wasn't really pleased with any that I found. So I decided to kinda wing it and use parts of a few different recipes I found. (food.com)  I adapted them a bit to my preference and I like it a lot. I've been using the mix for a while now and the kids are slowly getting used to the 'ranch' stuff around here tasting a bit different but over all they have been willing to eat it.

Ingredients:
½ cup dried onion flakes
1-2 Tablespoons dried parsley flakes
1-2 Tablespoons dried dill weed
¼ cup onion salt
¼ cup garlic salt
¼ cup onion powder
¼ cup garlic powder

Place all ingredients into a blender or food processor and process till well combined and the onion flakes are fine. Store in an airtight glass jar.

For the dressing:
1 cup mayonnaise
1 cup buttermilk
1 Tablespoon dry mix





For the veggie dip:
½ cup sour cream
½ cup plain Greek yogurt
dry mix to taste

This mix has a strong flavor so a little goes a long way. Just add till your taste buds say it's perfect for you.

Be Blessed!

Joining Debbies Newbie Graduate Party Here, come on over and be inspired!

also linking to:
Time Out, Time Travel Thursday

Comments

  1. fleurcottageMarch 28, 2012 at 7:42 PM

    i shall def try this!

    ReplyDelete
  2. Betsy BrockMarch 28, 2012 at 9:25 PM

    wow...that is amazing. I always just buy it in the jar so this will be fun to try! Do you ever make chicken-bacon-ranch pizza? It's our favorite.

    ReplyDelete
  3. chateau chicMarch 29, 2012 at 8:30 AM

    Looks good. I'll have to give it a try. Thanks for stopping by and your lovely comments. I'm a new follower, Mary Alice

    ReplyDelete
  4. Liz @ the Brambleberry CottageMarch 29, 2012 at 8:41 AM

    I'm excited to try your recipe out. I don't like to buy or use things with chemicals and preservatives, so the fact that your recipe is natural makes me happy. ;)

    Thanks for linking to Time Travel Thursday, Martha. It's always a joy to have you.

    Blessings,
    Liz @ The Brambleberry Cottage

    ReplyDelete
  5. DebbiedoosMarch 29, 2012 at 11:38 AM

    Hi Martha...you are the woman who makes the kitchen cooking look sooooo easy. Love this recipe. Thanks for joining me in the party. It has been a pleasure to still see you out here and enjoying what you share.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more