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Year of the Sauce:  Week 15

Ranch dressing has been essential this summer for dipping fresh veggies.  Why not try to make my own with just a few spices?  The flavor of this recipe turned out pretty good, though a little different than the flavor you find in the bottle.  I didn’t use the buttermilk powder, which I think may be the reason my ranch didn’t thicken as much as I would have liked.  If you like a thicker, dip-like ranch it might be best to limit the milk or eliminate it all together and just use yogurt.

  • 1/3 cup dry buttermilk (**see note below**)
  • 2 Tbsp. dried parsley
  • 1 1/2 tsp. dried dill weed
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • 1 tsp. dried chives
  • 1 tsp. salt

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in an airtight container for up to 3 months.

**To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

Source:  Gimme Some Oven

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