How to Use
To make, combine 2 tablespoons of dry ranch dressing, 2 cups of mayonnaise, 2 cups of buttermilk, 1-1/2 cups of sour cream and 1 teaspoon of lemon juice. Refrigerate for about 2 hours before using. Makes just under 2 quarts.
In addition to making a dressing for salads use this Dry Ranch Dressing to season burgers, sandwiches, any kind of potatoes, pasta, jalapeno poppers, popcorn, pretzels, spring rolls, chicken sliders, coleslaw, grilled cheese and casseroles. Also makes a great dip for vegetables, pizza slices and deep fried food.
Tangy, a bit sweet and it has a mild bite.
What's In It
Hand blended from onion, garlic, salt, parsley, black pepper and dill weed.
Serving Size 1 Teaspoon, Amount Per Serving: Calories 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 170mg (7% DV), Total Carb.<1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 0g (0% DV), Vitamin D 0mcg (0% DV), Calcium 6.5mcg (0% DV), Iron 0.198mg (2% DV), Potassium 672mg (15% DV) Percent Daily Values DV) are based on a 2,000 calorie diet.