Recipe by Sharon123
Adapted from a Meal Master recipe, this will make a great gift in a basket with the spices, a nice salad bowl, salad tongs, maybe a pretty small pitcher for pouring the dressing or a nice dip bowl. Have fun!
Top Review by JGB18
I prepared the "dressing" option of this recipe and it was not a real winner. The average rating from my family was 3 stars. Although my family can be pretty finicky, I thought this assessment was generous at best. First, the the dressing recipe was too thick to realistically use as a dressing. Second, the crushed crackers gave it an uneven consistency that was not good for a dressing or dip. Third, and most importantly, the combination of a large amount of added salt, saltine crackers, and salt already resident in the ranch mix made a recipe that was VERY salty. I thought the complex flavors would make a unique dressing, but I think you will get a better result at less time and expense by using a store-bought bottle or package.
- 1 1⁄2 tablespoons dried parsley
- 1 tablespoon salt
- 1⁄4 cup saltine crackers, finely crushed (about 7-8)
- 1⁄2 tablespoon dried chives
- 1⁄4 tablespoon dried oregano
- 1⁄4 tablespoon dried tarragon
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon lemon pepper
- 1⁄2 teaspoon dried dill weed
- 1⁄2 cup mayonnaise
- 1⁄2 cup buttermilk
- 1 tablespoon ranch dressing mix
- 2 tablespoons ranch dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
Directions See How It's Made
- Combine all of the ingredients and store in an airtight container.
- Makes 1/4 cup.
- Whisk all of the ingredients together. Refrigerate one hour before serving.
- Makes 1 cup.
- Combine and chill 2 hours before serving. Serve with raw vegetables, assorted chips, or as a topping for baked potatoes or steamed vegetables.
- Makes 2 cups.