Traverse City Record-Eagle


April 3, 2014

Foodie with Family: Mix it up with DIY dressing


I’d be lying if I said I didn’t gloat. I’d also be lying if I said they were less than gracious. They were glowing, effusive, congratulatory, and the same one who tried to sip it with a straw saw his moment had finally come. “Mom, now can I try it with a straw?” I handed him a straw and said, “You really shouldn’t. Put the jar back when you’re done.”

I guess I’m weird, too.

This homemade buttermilk ranch dressing mix can be used to make dressing or dip just like its commercial counterpart.

I’ve included instructions in the recipe below. Happy ranching, folks.

DIY buttermilk ranch dressing mix

1/3 c. dry buttermilk powder

3 T. dried parsley flakes, divided

2 ½ t. granulated garlic

2 ½ t. granulated onion

2 t. dried onion flakes

2 t. dried dill weed

2 t. dried chives

1 ½ t. kosher or sea salt

1 t. cracked or ground black pepper

Put the buttermilk, 1 ½ tablespoons of the parsley flakes, granulated garlic and onion, onion flakes, dill weed, chives, salt, and pepper in the carafe of a blender. Pulse 8-10 times, or until the onion flakes, parsley, and chives are broken down very small and almost powdered like commercially available ranch dressing mix. Stir in the remaining parsley flakes and transfer to a jar with a tight-fitting lid. Store the mix in a tightly lidded container at cool room temperature in a dark place for up to six months. You may need to break up clumps from time to time. Shake the closed container to do so, or use a fork to break apart especially tenacious clumps.

To make the dressing:

1 c. mayonnaise

1 c. milk

3 T. dry ranch dressing mix

Whisk together the ingredients until completely smooth. Cover and refrigerate for about 30 minutes before serving. For thicker dressing, increase the mayonnaise to 1 ¼ cups and reduce the milk to ¾ cup. For dip, beat together the mayonnaise and a softened brick of cream cheese with 3 tablespoons of the dry mix until very smooth.

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