DIY Copycat Homemade Hidden Valley Ranch Mix
½ cup dry buttermilk powder
1 tablespoon dried parsley for blending, 1 teaspoon reserved
½ teaspoon dried dill weed for blending, ½ teaspoon reserved (I used Litehouse freeze dried dill)
1 teaspoon onion powder
1 teaspoon dried onion flakes (or dried chopped onion)
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons pieces organic portabella dried mushrooms
1 teaspoon garlic salt
¼ teaspoon ground pepper
½ teaspoon sugar equivalent
Add all the dry ingredients except the reserved teaspoon of dried parsley and the ½ teaspoon of dried dill to your blender. Blend until a nice powder.
Hand mix in the reserved parsley and dill – you want to see some herbs in your mix.
Store dry mix in an air-tight container or jar in your pantry for 2-3 months or in the freezer for 6 months or longer.
To make Hidden Valley Ranch Dip:
Mix 2 tablespoons of dry mix with ½ – 1 cup of Sour Cream. Chill for 2 hours and serve as a dip. If for some reason your sour cream isn’t very thick, and you want your dip to really set up thickly add in ½ teaspoon of unflavored gelatin.
To make Hidden Valley Ranch Dressing for salads n such:
3 Tablespoons Dry Ranch Dip mix
1 cup of mayonnaise
2/3 cup buttermilk
Mix together and let sit in the fridge for 1-2 hours (gotta let those flavors deepen). Just to let you know I tried this recipe with regular milk instead of the buttermilk first and it was NOT great tasting. But using the buttermilk it tasted just like the real deal. So keep that in mind…real buttermilk is the key to the dressing.
Other ideas to use your dry ranch mix
After spreading butter on a ½ of a loaf of french bread, sprinkle some dry ranch powder on and bake it for a delicious ranch-y style of garlic bread.
Sprinkle some of this mix over your roasting potatoes as a seasoning.
Use 2 tablespoons of dry mix in any recipe asking for dry ranch mix.