Prep 5 mins
Cook 0 mins
I needed a package of ranch salad dressing mix to make Chloe's Spicy Pretzels (No Cook) ...but did I have one? Of course not! Found this recipe on line: I had all the ingredients on hand and went with it! Since there is a dearth of recipes here for dry ranch salad dressing mix, I thought I'd share it! (From: cooksrecipes.com)
- 1⁄2 cup dry buttermilk
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried dill weed
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- Combine all ingredients in the container of a food processor or blender and process on high speed until well blended and powdery smooth.
- Store in air-tight container.
- To use mix: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise, mix well. Makes 2 cups.
I think that this recipe might be fine as a dry mix, but I found that it was terrible as a salad dressing. I used the suggested 1 T. mix to 1 cup of milk and 1 cup of mayo., and had a soupy, flavorless mess. After adding much more mix (probably 5 Tablespoons or so) I had more flavor, but it was still not of salad dressing consistency, even after I refrigerated it for 2 hours. I finally added about 1/4 cup of the mixture to some sour cream to thicken it up, and it was passable. I won't make this again.
Lifesaver! I reduced the amount of salt and be sure to use salt-free onion and garlic powder to reduce the sodium further. I recently learned about dry buttermilk powder and it is very handy in the pantry for many recipes. Thank you, Impera!
I'm trying to cut down or out on salt and when I made Green Chili Enchilida's which I have posted Green Chili Enchiladas found it way too salty and knowing I didn't add salt found the culprit to be the "Ranch Powder Mix." Finding your recipe I will still be able to enjoy some of my recipes. Thanks!