Ranch Dressing Mix Plus Recipes

RANCH DRESSING MIX PLUS

"Dry mixes like the one for this versatile dressing are great because they're so quick to prepare and save money," shares Iola Egle of McCook, Nebraska. Simple ingredients added to the basic ranch blend produce two tasty options.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 4 cups.

Number Of Ingredients 17

Ranch Dressing Mix Plus image

Steps:

In a large bowl, combine the first eight ingredients. Divide into four portions; store in airtight containers in a cool, dry place. Yield: 3 cups mix (four portions of dressing mix--each portion makes 6 batches of salad dressing). , For ranch dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk. Refrigerate until serving. Yield: 4 cups. , For Thousand Island dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing. , For cucumber dressing: Add cucumber and celery seed to 1 cup prepared ranch dressing.

Nutrition Facts : Calories 107 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 cup dried parsley flakes
1/2 cup finely crushed saltines (about 15 crackers)
1/2 cup dried minced onion
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed
ADDITIONAL INGREDIENTS:
2 cups mayonnaise
2 cups buttermilk
FOR THOUSAND ISLAND DRESSING:
1/4 cup chili sauce
2 tablespoons sweet pickle relish
FOR CUCUMBER DRESSING:
1 medium cucumber, peeled, seeded and pureed
1 teaspoon celery seed

HOMEMADE RANCH DRESSING MIX

Used as both a mix for a dip and a dressing, this tangy ranch mix is both tasty and versatile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 16 servings per batch.

Number Of Ingredients 10

Homemade Ranch Dressing Mix image

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.

Nutrition Facts : Calories 62 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 219mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1/3 cup buttermilk blend powder
1/4 cup dried parsley flakes
2 tablespoons dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
ADDITIONAL INGREDIENTS FOR SALAD DRESSING:
1 cup reduced-fat mayonnaise
1 cup plus 6 tablespoons buttermilk
ADDITIONAL INGREDIENTS FOR DIP:
2 cups reduced-fat sour cream

RANCH DRESSING MIX PLUS THOUSAND ISLAND AND CUCUMBER RANCH

This is from TOH. Its great because you can mix the dry ingredients and keep in a cool dry place in ziploc bags. All you have to do later is to add the ingredients for the other dressings and enjoy. I suggest refrigerating at least 24 hours before serving to allow the flavors to blend. The base mix yields 3 cups of mix. This divides into 4 portions to use at any point. Each portion makes 6 batches of salad dressing.

Provided by quick meal

Categories < 15 Mins

Time 5m

Yield 24 batches

Number Of Ingredients 14

Ranch Dressing Mix Plus Thousand Island and Cucumber Ranch image

Steps:

BASE MIX: In a large bowl, combine the first 8 ingredients. Divide into 4 portions; store in containers or bags in a cool dry place.
RANCH DRESSING: In a bowl, whisk together 2 tablespoons mix with mayo and buttermilk. Refrigerate until serving. Serve as is, or use to make one of the following great dressings.
THOUSAND ISLAND DRESSING: Add chili sauce and pickle relish to 1 cup prepared Ranch dressing.
CUCUMBER RANCH DRESSING: Add cucumber and celery seed to 1 cup prepared Ranch Dressing.

Nutrition Facts : Calories 110.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 5.9, Sodium 224.5, Carbohydrate 11.2, Fiber 0.9, Sugar 4.2, Protein 1.8

Ingredients

1 cup dried parsley flakes
1/2 cup finely crushed saltine
1/2 cup dried onion flakes
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 medium cucumber, peeled, seeded and pureed
1 teaspoon celery seed

RANCH DRESSING

Whisking together your own buttermilk dressing is easy and makes every salad (or any other dippable dish) just that much more delicious and special. You can use homemade mayonnaise or a high-quality prepared variety.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/3 cups

Number Of Ingredients 9

Ranch Dressing image

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.

Ingredients

2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

RANCH DRESSING MIX PLUS

Make and share this Ranch Dressing Mix Plus recipe from Food.com.

Provided by Nancy Van Ess

Categories < 15 Mins

Time 5m

Yield 4 cups

Number Of Ingredients 14

Ranch Dressing Mix Plus image

Steps:

In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.

Nutrition Facts : Calories 795, Fat 42.2, SaturatedFat 6.8, Cholesterol 35.5, Sodium 1416.3, Carbohydrate 96, Fiber 9.9, Sugar 24, Protein 16.3

Ingredients

1 cup dried parsley flakes
1/2 cup saltine, finely crushed (about 15 crackers)
1/2 cup dried onion, minced
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 medium cucumber, peeled, seeded (pureed)
1 teaspoon celery seed

RANCH DRESSING II

This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour cream, if you like.

Provided by DAWNIA

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ranch Dressing II image

Steps:

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 1.1 g, Cholesterol 11.2 mg, Fat 16.6 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 133.7 mg, Sugar 0.2 g

Ingredients

1 cup mayonnaise
½ cup sour cream
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

CREAMY 'RANCH' DRESSING

Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa is working to devise menus for schools that meet or exceed the Department of Agriculture's Healthier US Schools Challenge requirements. With a deep understanding of the ingredients that school lunch programs have to work with, she developed a white bean and yogurt salad dressing base. The mixture will make a dressing that has much more nutritional value, considerably less sodium, and none of the additives in the long ingredient list on a bottle of commercial ranch dressing. Lisa credits the chef and cookbook author Joyce Goldstein for the idea. This is an adaptation of the ranch that Lisa developed for schools. It can be used as a dip, but also as a salad dressing for crisp salads. Adding the ice cube to the food processor helps to break down the fiber in the bean skins so that the dressing is less grainy.

Provided by Martha Rose Shulman

Categories salads and dressings, appetizer

Time 5m

Yield 1 cup, about 6 to 8 servings

Number Of Ingredients 9

Creamy 'Ranch' Dressing image

Steps:

Process garlic in a food processor fitted with a steel blade until the minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt and ice cube and process until smooth. With the machine running, add lemon juice, salt, and olive oil and process until smooth. Taste and adjust seasoning.
Scrape into a bowl and stir in chives, tarragon and dill. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams

Ingredients

1 small garlic clove, halved, green shoot removed
1/2 cup cooked white beans, drained and rinsed if using canned beans
1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt
1 ice cube, if using Greek yogurt
1 tablespoon fresh lemon juice
Salt to taste
1 tablespoon extra-virgin olive oil
1 teaspoon minced chives
1 teaspoon each minced tarragon and dill (optional)

CHEF JOHN'S RANCH DRESSING

It's been ages since I made homemade ranch dressing, and I'd forgotten how much better it is than the bottled stuff.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 13

Chef John's Ranch Dressing image

Steps:

Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.
Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 1.2 g, Cholesterol 9.3 mg, Fat 15.6 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 113.5 mg, Sugar 0.5 g

Ingredients

1 ⅓ cups mayonnaise
⅓ cup sour cream
⅓ cup buttermilk
1 tablespoon minced fresh Italian parsley
2 teaspoons sliced fresh chives
½ teaspoon dried dill weed
¼ teaspoon dried tarragon
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch salt
2 drops Worcestershire sauce

RANCH DRESSING AND DIP MIX

This versatile recipe converts easily into a creamy dip or smooth dressing. It's delicious served with fresh veggies or drizzled over greens. -Carolyn Zimmerman, Fairbury, Illinois

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 10m

Yield 1 cup.

Number Of Ingredients 12

Ranch Dressing and Dip Mix image

Steps:

In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches). , To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups., To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 252 calories, Fat 26g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients

2 tablespoons plus 2 teaspoons dried minced onion
1 tablespoon dried parsley flakes
2-1/2 teaspoons paprika
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons garlic powder
ADDITIONAL INGREDIENTS FOR DRESSING:
1 cup mayonnaise
1 cup buttermilk
ADDITIONAL INGREDIENTS FOR DIP:
1 cup sour cream

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