Dry Ranch Mix

Dry Ranch Mix

10
BZBMOMOF3 3

"A WONDERFUL dry ranch mix you put together yourself, then just mix with mayo and buttermilk. Get your seasonings on the 'ethnic' or 'Mexican' aisle of the market in bags; much cheaper! Enjoy!"

Ingredients 5 m {{adjustedServings}} servings 2 cals

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Original recipe yields 300 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 2 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine the parsley, garlic salt, crushed saltines, minced onion, onion salt, onion powder, garlic powder, dill weed, and black pepper in a sealable container; shake.
Tips & Tricks
Dry Rub for Ribs

This simple spice rub for pork ribs also works great for chicken and steaks.

How to Cut Pineapple

See how to choose, peel, slice, and dice juicy pineapples.

Footnotes

  • To prepare:
  • Mix 1 1/2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk. Chill at least 4 hours before serving.
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Reviews 10

  1. 14 Ratings

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ibbz
10/14/2012

This mix is just what it claims to be a dry ranch mix. You can add or sub but this base is good on its own. Do not omit the crackers as it lends the texture and a certain flavor. Measure out as needed for recipes. I've used it in a dip and in a chicken marinade recipe and both had the flavor I was looking for.

Linda Farrell
4/4/2011

First, I cut this down to 4 servings. I made this to use in the "ranch oyster crackers" from this site. I omitted the saltine crackers, used 1/4 tsp garlic salt and 1/8 tsp onion salt (watching our salt intake). I had a dill mix from the pampered chef. This made a nice and mild flavor to the oyster crackers (wasn't over powering in our soup). I will make this into salad dressing next.

IMSAILING
3/11/2013

I have been using this recipe as is for years. It is good. The flavor is just about spot on for Hidden Valley. My only complaint has been that it does not thicken like Hidden Valley especially for using as a dip. I also like the idea of using a buttermilk powder. So when I mixed up a batch this time, I did not use the saltines, but added a 1/2 cup buttermilk powder instead. The flavor is still great. When I mixed up the dressing, just used milk instead of buttermilk since I had used the powder. This recipe is great for using in other recipes, meals that ask for a package of dry Hidden Valley. It's way cheaper & of course far healthier. Also, I use good Celtic sea salt & don't like to use the premade onion & garlic salts because the table salt in it is horrible. So I omitted the garlic & onion salts, and instead did the conversions needed to add an extra tablespoon of garlic & onion powder & the salt separately. I worked out great. I'm experimenting now w/ added a bit of guar gum which is a natural thickener to see if I can thicken it up. Then it will be perfect! Also, my next experiment will be to mix some up using greek yogurt instead of mayo to see how that tastes & see if I can make it a nice lite ranch!