This is the best thing that has happened to me in the last month. Is that good?? The life of a food blogger. Anyway, I am so stoked I found it (recipe adapted from Laurie McNamara at Simply Scratch) because I have a sandwich that calls for a store bought ranch dressing mix and lately, I just can’t bring myself to make it. I don’t like putting things in my body that have words with 5+ syllables and are impossible to pronounce. It scares me. So, I stopped making it. That made me sad…and then I found this ranch mix and everything changed.
I can use it as a seasoning or to make real buttermilk ranch dressing/dip. I can’t wait to use the buttermilk from making my own butter for honest to goodness, live and in person, Ranch. I think tasting that might make my head explode!!! This mix is so easy to make, and I like things that are easy.
All you gotta do is put the ingredients in a blender or food processor and mix. If you want those lovely green bits (dill and parsley) more visible , set aside some of each and whisk in after blending. Then store in an air-tight container in the refrigerator and enjoy for the next 3-4 months, 6-8 months if frozen (makes about one cup). If you have any recipes calling for a packet of ranch mix, you can now substitute your homemade version (3 Tbsp=1 packet) for the store bought version! Yay!
Feel free to let me know what recipes you’ll be using this in!!
- 1 cup Dry Buttermilk
- 2 1/2 Tablespoons Dried Parsley, set aside half
- 2 teaspoons Dried Dill, set aside half
- 2-1/2 teaspoons Garlic Powder
- 1-1/2 teaspoons Onion Powder
- 1-1/2 teaspoons Dried Onion Flakes
- 2-1/4 teaspoons Kosher Salt
- 3/4 teaspoon Sugar
- 1/2 teaspoon Coarse Ground Black Pepper
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne
- In a food processor or blender, mix the buttermilk, parsley, and dill.
- Add the onion powder, dried onion flakes, salt, sugar, paprika, cayenne, salt, and pepper.
- Mix until combined.
- Add the remaining dill and parsley and by hand, mix until combined.
- Store in an air-tight container for 3-4 months in the refrigerator, or 6-8 months in the freezer.