I was browsing through the $5 Dinner Mom’s website when I came across her ingenious idea to mix up a big batch of seasonings at
one time for an easy homemade Ranch dressing. Once your spice mixture has been made it’s a very simple process to add your perishable ingredient whenever you’re in the mood for some homemade dressing. Talk about being efficient! Now we prefer a Ranch dip over a dressing at our house (especially since it magically makes my 6-year-old eat twice as many carrots as normal) so below is a modified version that turns Erin’s spice mixture into a Ranch dip instead of a Ranch dressing.
Here’s a little video showing you how simple it is to make! Enjoy!
Ranch Flavored Dip
Ingredients
- 2 tablespoon parsley, dried
- 1 teaspoon dill, dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon basil, dried
- ½ teaspoon pepper
- sour cream, for serving
Instructions
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Mix together the first six ingredients down to the pepper. Store in an airtight container.
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When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup sour cream. Serve with fresh sliced veggies or whole-wheat pretzels.
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Save the remaining dry spice mixture in spice cabinet or pantry for another day.
Recipe Notes
Nutrition Facts
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Finding a way to ditch store bought ranch dressing has been on my to-do list. I’m so glad you posted this. So many of the recipes I’ve seen require the chopping of several fresh veggies. I’m not opposed to fresh veggies, but spending lots of time making home-made dressing isn’t high on my priority list for time right now. :0) This is totally doable!
this is so awesome! My son eats Ranch on everything. So I’m really happy to find a recipe that I can make a dip or a dressing out of really easily. Thank you!
I will give this a try with Greek Yogurt which is typically less processed.
Have you tried making your own sour cream? All you need is 1 cup heavy cream, 1/4 cup buttermilk and a sterilized mason jar. Put your two ingredients in your hot mason jar. Put the lid on and let it sit on your counter for at least 24 hours. At that point check for consistency. When it is, stick it in the fridge. Once you have made your starter batch then you can skip the buttermilk and use a 1/4 cup of the sour cream with a cup of heavy cream.