Ranch Mix
I don’t know about in your house, but in ours, ranch is pretty important! From salad dressing to “dip” for veggies, or who could forget pizza?!?, and plenty of things in between my kids have always LOVED ranch. Never the nasty “bottled” ranch though; growing up and into my early adult years we always made ranch with the ever popular “ranch packet” that is, until we started taking inventory of what we were really eating, reading alllll labels and looking at the ingredients that were being added to our food. Artificial flavors and those other dreaded additives were no longer welcome in our lives, but that didn’t mean we didn’t want our dearly beloved ranch!
This ranch mix is QUICK and soooo EASY to make, plus it stores well so you can make up a bigger batch and always have some on hand! Options that are better for you doesn’t have to equal harder or add a ton of extra time to an already busy life. I make up a double batch and I’m good for ages……. I made a batch of Ranch mix shortly after arriving here in Korea and I’m just now about out as we prepare to move, almost 2 years later! I place half of the mix in a mason jar with the lid on tightly and place into the refrigerator to scoop out what I need as I make dressing, dip, or season chicken (umm, hello deliciousness!) and then the other half I place into a second mason jar with the lid on tightly and pop that one into the freezer to keep it nice and fresh until I’m out of the fridge jar.
Recipe:
1 cup buttermilk powder
1/4 cup dried parsley
2 1/2 Tablespoons garlic powder
2 1/2 Tablespoons onion powder
2 1/2 Tablespoons dried onion flakes
2 1/2 Tablespoons dried chives
2 Tablespoons dried dill weed
2 teaspoons salt
2 teaspoons black pepper
Combine all ingredients in a blender or food processor; blend/pulse until incorporated and smooth.
Store dry mix in mason jars with tight fitting lids, in the refrigerator to maintain freshness.
To Use:
Dip: mix 2-3 tablespoons of dry mix with 1 to 1 1/2 cups sour cream
Salad Dressing: mix 2-3 tablespoons of dry mix with 1 cup mayonnaise, 1/4 cup sour cream, 1/4 cup whole milk in a jar; shake to combine and refrigerate for a few hours before using (if you prefer Greek yogurt or something else, use that instead!)