Ranch Dressing Mix Recipes

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:

• 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:

• 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:

• 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:

• 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:

• 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.

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.

Steps:

• For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
• To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).

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.

Steps:

• Combine all ingredients in a blender.
• Blend at high speed until smooth.
• If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
• Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.

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:

• Put all ingredients in a blender and blend until the mixture is a fine powder.
• Store in a sealed container, jar or bag in a cool, dark place.
• Dressing: Mix 2 tsp (5 g) with 1/2 cup (4 oz / 125 ml) in total of any of the following, combos are fine: sour cream, mayo, Miracle Whip, regular or Greek yogurt. Fat-free versions of any of the above work great.
• Dip: Mix 1 tablespoon (10 g) or more to taste with 1/2 cup (4 oz / 125 ml) sour cream.
• Increase by a few teaspoons the amounts of dry mix used in dressing / dip if your folk are big fans of Ranch. Or, conversely, use less for a milder taste.
• Add milk to thin if desired.
• Store this in a basement pantry or cool cupboard. Milk powder does have a long storage life (check the best before date on the milk powder you use), but that can be shortened if exposed to heat or high storage temperatures, which will cause it to go rancid. For that reason, do NOT attempt to "dry can" this. The heat from that will just have the opposite effect of shortening the shelf life. Plus, there's just no need to.
• You can multiply the size of the batch by 2, 3 or 4 times. In fact, if your audience is a fan of ranch, you will probably end up needing to after your first test batch. If you do, though, mix all in a large bowl first, then blend in batches.
• For the second onion ingredient, the recipe as originally found called for dried onion in two forms, powered and minced (as do most Ranch spice mixtures.) You can just additional powdered if that is what you have and you don't have minced.

Steps:

• Mix together all ingredients.
• Store in a 1 cup canning jar or other airtight container.
• When ready to make dressing, combine 1 cup of mayonnaise, 1 cup buttermilk, and 1 tablespoon dry dressing mix.
• Whisk well.
• Store in refrigerator.

Steps:

• In a bowl, combine all of the ingredients. Whisk until smooth. Cover and refrigerate until serving.