I love Ranch Dressing. I think I used to have a ranch dressing addiction but once I learned of the MSG lurking within the dry packets and prepared dressings, I had to quit cold turkey. This ended my love affair with ranch dressing for a while but I still craved it occasionally. Then I recently decided it was high time to make my own dry blend of herbs and seasonings so I wasn’t deprived that blend of herbs and seasonings I adore.
Since then, I still only eat Ranch Dressing on occasion but I can again enjoy the Bacon, Cheddar, Ranch burger I crave. Not to mention all the other applications for dry ranch seasoning like salad dressing, Spinach Dip, Ranch flavored “hot” wings and Parmesan Ranch Oven Roasted potatoes!
I found the Ranch Dressing and Dip Mix Recipe on Taste of Home which I modified to be more closely related to the dry packets you can buy in the store. The beauty of this dry blend is that if you have a ranch lover on your list, someone with a food sensitivity to MSG, or anyone who likes to cook, you can package this up into a decorative air-tight jar pair it with a dressing carafe, some measuring spoons or a gift membership to the local Community Supported Agriculture subscription and have the perfect Holiday gift. Give this ranch dressing a try. You will not be disappointed!
- 2 tablespoons dried minced onion
- 1 teaspoon onion powder
- 1 tablespoon dried parsley flakes
- ½ teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- ½ cup powdered milk
- In a small bowl, combine all the ingredients. Mix well and store in an airtight container in a cool dry place for up to 6 months.
To prepare dip: In a bowl, combine 3 tablespoons Ranch Mix into 16 oz (2 cups) sour cream; refrigerate for at least 1 hour before serving. Yield: 2 cup.
3 Tbsp of dry mix is equivalent to a 1 oz dry packet. Store in a cool, dry place. Best if used within 6 months.