Ingredients
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2
-
2
-
1
-
2 1/2
-
2
-
2
-
2
-
1 1/2
-
-
1
-
1
-
-
1
-
-
Directions
Ranch Dressing and Dip Mix, This versatile recipe from Carolyn Zimmerman of Fairbury, Illinois converts easily into a creamy dip or smooth dressing It’s delicious served with fresh veggies or drizzled over greens Taste of Home, Way too much sugar for me I’ll back it down to 1/2 teaspoon the next time I put dill weed in it instead of parsely flakes To me the dill has a better ranch like flavor I’ll leave out the paprika next time too I didn’t like the color I’ll try the sour cream part next time It was still good inspite of my negatives on it, but not worthy of 5 stars , dill instead of parsely
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Steps
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1
Done
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In a Small Bowl, Combine the First Seven Ingredients. Store in an Airtight Container in a Cool Dry Place For Up to 1 Year. Yield: About 6 Tablespoons Mix (enough to Make 6 Batches). |
|
2
Done
|
to Prepare Dressing: in a Bowl, Combine 1 Tablespoon Mix With Mayonnaise and Buttermilk; Refrigerate. Yield: 2 Cups. |
|
3
Done
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to Prepare Dip: in a Bowl, Combine 1 Tablespoon Mix and Sour Cream; Refrigerate For at Least 1 Hour Before Serving. Yield: 1 Cup. |
