1/2 cup Dry Buttermilk
1 tbsp Dried Parsley Flakes
1 tsp Dried Minced Onions
1 tsp Dill Weed
1 tsp Garlic Salt (see note)
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp MSG (Accent!) optional (I didn’t use)
1/2 tsp Salt
1/2 tsp Sugar
1/4 tsp Pepper
NOTE: I don’t have garlic salt. Garlic salt is a 3:1 ratio of salt to garlic powder, so I just made that substitution.
To make Salad Dressing:
4 Servings – 2 1/2 tsp dressing mix, 1/4 cup milk, and 1/4 cup mayonnaise.
8 Servings – 1 1/2 tbsp dressing mix, 1/2 cup milk,1/2 cup mayonnaise.
16 Servings — 3 tbsp dressing mix,1 cup milk, 1 cup mayonnaise.
1. Combine all ingredients in a bowl and mix well.
2. Cover and refrigerate. Stir before serving.
3. Prepared dressing mix stays fresh 3-4 weeks.
Dip Directions: Mix 3 tbsp mix with 16oz sour cream.
RP Servings: Makes about 10 tbsp of mix, which is about 52 servings of dressing with these measurements – I assume one serving is 2 tbsp prepared dressing. For the dip, it would make a little over 3 recipes worth.
RATING: 3 stars
This is okay (hubby says it’s a 2 1/2, a guest says 3), but it’s not Hidden Valley Ranch. However, it’s made of real stuff, tastes pretty good, and is worth having on hand!