First, I apologize for the gap in posting recently. Between summer and my beautiful sister getting married in a destination wedding that was absolutely perfect, I've neglected my blog. But don't worry, I've got loads of new recipes to share.
I've been tweaking this one for awhile now. I think I've gotten a pretty good recipe going. This uses a powdered buttermilk which gives it that tang ranch is famous for and gives it that edge most powdered recipes are missing. Using powdered buttermilk means I don't need to have buttermilk on hand for this recipe.
I use this mix as the base for not just dressing, but also anytime I need ranch flavoring, like popcorn, dip, crack chicken, potatoes and even pasta.
This features 42mg of sodium for the powdered mix. Add it into a cup of Greek yogurt or sour cream and thin out with water as desired and you got a dressing fit for a summer salad or veggie tray.
Ingredients
1 tsp dried dill weed
½ tsp dried parsley
½ tsp dried chives
½ tsp powdered garlic
¼ powdered onion
1 tablespoon powdered buttermilk
cracked pepper to taste
Combine well. Use in recipes that call for a packet of ranch seasoning or store in an airtight container.
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