Italian Dressing Dry Mix

This is my experimentation of "Good Seasons Italian Dressing Mix" that suites my taste! I tried several on the web but to me they were missing something? I think it was the lemon pepper everyone was using? I bought citric acid which is used in Good Seasons...you can find in the canning section along with dry pectin(it is used in place of xanthum gum) which is used as a thickening agent but not necessary ! I hope everyone likes this version?

• Ready In: 10 mins
• Serves: 6
• Yields: 12 TBS

Ingredients

• 3  tablespoons red bell peppers (dehydrated)
• 1  tablespoon dried chives
• 1  tablespoon dried parsley
• 2  teaspoons garlic powder
• 2  teaspoons onion powder
• 1  teaspoon dried oregano
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon dried mustard
• 3  tablespoons stevia or 3  tablespoons sugar
• 2  tablespoons salt
• 1 1⁄2 teaspoons black pepper
• 2  teaspoons  citric acid
• 1⁄4 cup  dry pectin (optional)

Directions

1. Place all the ingredients in the blender to incorporate. Then place in an airtight container. 2 TBS equal 1 store bought packet.
2. For Italian Dressing: mix 2 tbs with 1/4 cup vinegar, 2 tbs water & 1/2 cup olive oil or use 2 tbs in any of your recipes calling for a store bought packet.
3. To dehydrate red bell peppers I dice them then place in oven at 200 degrees for about 3hrs then shut the oven off and just leave in oven until oven cools down or you can buy them online.