I have one child who is developing his taste for veg slowly. Very slowly. Dip is often requested. When it comes to creamy salad dressings I always questioned why creamy dressings could be shelf stable. If you think about it too long, you begin to wonder about all those food conspiracies. How much gunk really is in there to make that last that long at room temperature ….
Enter dry dressing seasoning packs. Sure easy, not creepy shelf stable liquids but loaded with salts and hidden gluten. Back to my conspiracy thoughts… the food industry isn’t trying to kill us – are they?
I have found a healthy way to those salad dressings and packets – much more natural, no pservatives, you can choose to be low or no salt, – so mix it up as you need.
This recipe calls for dry buttermilk powder – often found at bulk stores. And yes, it does need to go in fridge or freezer. Buttermilk does give ranch that distinct taste. If all else fails you can sub in a dry milk powder or even dry soy milk powder for vegan option.
Ranch dressing mix – originally posted on Damn Delicious
- 1/2 cup dry buttermilk powder (or soy milk powder)
- 2 tablespoons dried parsley
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Pinch of cayenne pepper, optional
- In the bowl of a food processor, pulse buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne pepper until well combined about 1-2 minutes.
- Store in an airtight container in the refrigerator for up to 3 months.
3 tablespoons is equivalent to 1 (1.0-ounce) package Ranch Seasoning Mix.
*To make the Ranch dressing, combine 1/2 cup milk and 1 cup mayonnaise with 3 tablespoons of this seasoning mix.