And now for something completely different! I’ve often been asked to bring Ranch Dip/Dressing Mix over to Germany for friends as they don’t have the packets of Hidden Valley Ranch, but it’s really easy — and I think better — to simply make your own. So here it is, a recipe for Ranch Dip and Dressing Mix. The full recipes for Salad Dressing and for the Dip are actually written here too. Lasts about a year, if you actually don’t use it up in the first weeks that you have it in the pantry!
Ingredients
2 tablespoons dried parsley flakes
1 tablespoon garlic powder
1 teaspoon onion powder
1 tablespoon dried minced chives
2 teaspoons lemon-pepper seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried tarragon
1 teaspoon salt
Additional Ingredients for Salad Dressing (for each batch; each container of spices contains 4 tablespoons; enough for 4 batches of dressing)
1/2 cup mayonnaise
1/2 cup buttermilk
Additional Ingredients for Dip (for each batch; each container of spices contains 4 tablespoons; enough for 2 batches of dressing)
1 cup mayonnaise
1 cup sour cream
Directions
Mix seasonings until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Shake to redistribute seasonings before using.
To prepare salad dressing: Whisk together mayonnaise, buttermilk and 1 tablespoon mix. Refrigerate, covered, at least 1 hour before serving.
To prepare dip: Mix mayonnaise, sour cream and 2 tablespoons mix until blended. Refrigerate, covered, at least 2 hours before serving.