1/2 cup dry buttermilk
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.
3 tablespoons is equivalent to 1 (1.0-ounce) package Hidden Valley Original Ranch Salad Dressing and Seasoning Mix.
To make the Ranch dressing, combine 1 cup milk and 1 cup mayonnaise with 3 tablespoons of this seasoning mix.
To Make Dressing:
Add 3 tablespoons ranch seasoning mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.
Or: Mix together 1/2 cup ranch seasoning mix with 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk.
To Make Dip:
Combine 2 tablespoons ranch seasoning mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.
Or: Mix together 1/4 cup of ranch seasoning mix with 1 cup of sour cream and 2 tablespoons buttermilk.
Ranch Chicken Fingers:
When dredging chicken tenders in flour, egg, and cornflakes, add 2 tablespoons of ranch seasoning mix to the flour to give more flavor.
Toss 8 cups of popcorn with 1 tablespoon ranch seasoning mix.
Roasted Ranch Potato Wedges:
Toss 1 pound of potato wedges with 2 tablespoons olive oil and 1 tablespoon ranch seasoning mix. Roast at 400ºF for about 30 minutes, until tender.