Homemade Ranch Dressing Mix Recipes

Steps:

• Combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup)., For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour. Yield: about 2 cups., For dip: In a small bowl, combine sour cream and 3 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables.

Steps:

• Put crackers through blender on high speed until powdered.
• Add parsley, minced onions, and dill weed.
• Blend again until powdered.
• Dump into bowl.
• Stir in onion salt, garlic salt, onion powder, and garlic powder.
• Put into container with tight-fitting lid.

Steps:

• Mix dry ingredients into wet ingredients.
• Refrigerate.

Steps:

• In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
• Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.

Steps:

• Whisk 2/3 cup buttermilk, 1/2 cup mayonnaise, 2 teaspoons Worcestershire sauce, 1/2 teaspoon each onion powder and onion flakes and 1/4 teaspoon garlic powder. Add 1 tablespoon each chopped chives, dill and parsley; season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Steps:

• Mix.
• Store in jar or covered bowl.
• Makes 1 cup mix.
• To use:.
• Salad dressing: Add 1 tablespoon mix to 1 cup mayo and 1 cup buttermilk. Mix and use.
• Dip: add 1 tablespoon mix to 8 ounces yogurt. Use with vegetables.

Steps:

• Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
• In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Steps:

• Herb Mix:.
• Crush parsley flakes between your palms until they are the consistency of powder.
• Add all other herb mix ingredients and blend well.
• Store herb mix in a glass jar with a tight-fitting lid for up to 3 months. [Mine never lasts that long.].
• Dressing:.
• Combine all ingredients and whip with a wire whisk.
• Refrigerate for several hours before serving so that flavors can meld.
• Allow dressing to sit out while you set-up the table. The full flavor develops better when the dressing is not refrigerator-cold.
• HOWEVER, remember that you are dealing with dairy products. Refrigerate dressing as soon as the salad course is over.
• Discard unused dressing according to expiration dates on your dairy products.

Steps:

• Combine the parsley, garlic salt, crushed saltines, minced onion, onion salt, onion powder, garlic powder, dill weed, and black pepper in a sealable container; shake.

Steps:

• Combine all ingredients in a bowl and whisk well.