Ranch Salad Dressing Mix Recipes

Steps:

• Put mayonnaise in a mixing bowl.
• Gradually whisk buttermilk into mayonnaise and whisk until smooth.
• When mixture is creamy add rest of ingredients and mix until well blended; chill.

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:

• 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:

• 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:

• 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:

• In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
• In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
• Preheat the oven to 325 degrees F.
• In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

Steps:

• Mix all ingredients together and store in airtight container.
• If making ranch salad dressing, combine 1 tablespoon of Ranch Salad Dressing Mix with 1 cup mayonnaise and 1 cup buttermilk. Refrigerate until serving.

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:

• 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 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 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:

• 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:

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