This is a good alternative to the packages you buy in the store. There is no MSG and you control the salt and spices according to your taste. This mix should be refrigerated if made ahead due to the buttermilk powder. Use nonfat dry milk as a shelf stable alternative.

Gallery

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk buttermilk powder, chives, parsley, dill, garlic, onion, salt, pepper, lemon peel, sugar, and oregano in a small bowl until thoroughly mixed. Store in an airtight container in the refrigerator until ready to use.

    Advertisement

Cook's Notes:

To make ranch dip, combine dry mix with 1 cup mayonnaise and 1/2 cup sour cream. Blend well and refrigerate at least 4 hours before serving.

To make ranch dressing, combine dry mix with 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup milk. Blend until creamy and serve.

Nutrition Facts

6 calories; protein 0.4g; carbohydrates 1.1g; fat 0.1g; cholesterol 0.3mg; sodium 81.4mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/05/2020
Excellent! I made a batch earlier in the week for another recipe I was making. It turned out so well that I made 4 more batches yesterday to have on hand. I did use the nonfat dry milk the recipe submitter suggested since I would be storing it in the pantry. The one thing I did not have was the dehydrated lemon peel. What I did have was citrus acid powder (Ball brand makes it for use in canning tomatoes) and a pinch of that worked great. Read More
Advertisement