One of my favorite dressings has always been Ranch, (or American if you’re over seas). But with all of the additives in it, and fillers – it’ snot always clear if it’s gluten free or not. When I first went gluten free the doctor asked if I ate a lot of Ranch dressing since the chemicals in the store bought kind can cause a lot of problems with your stomach. Right there was reason enough to figure out how to make it at home, and of course to make it gluten free.
This recipe is for the dry mix, that you can store and make into dressing or dip at any point. Or you can use it in a recipe that calls for a package of ranch dressing mix!
Ingredients:
- 1/2 cup Nonfat Dry Milk
- 1 tbsp dried Parsley
- 2 tsp dried Dill Weed
- 2 tsp Onion powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/4 tsp Fresh Ground Pepper
- 1/4 tsp Mustard Seed
- 1/4 tsp Lemon Zest
Directions:
Step 1:
Add all of your dry ingredients into a small to medium bowl.
Step 2:
With a fork mix together well.
That’s it! This recipe is almost too easy. Once you’re mix is done you can store it in a air-tight dry container until you are ready to use it.
2 1/2 Tbsp of the mixture = 1 store bought package. You can add it to any recipe for that fresh ranch taste, without all of the added junk!
Alternative Instructions:
To Make Dip: Add 3 Tbsp to 16 oz of Sour Cream. Mix Well! Refrigerate for 30 minutes before serving.
To make Dressing: Add 2 1/2 Tbsp to 1 cup of milk, and 1 cup of mayo. Mix well. Refrigerate for 30 minutes before serving. Shake well before use. For thicker dressing add more mayo and reduce your milk.
Store both in sealed containers. They will be good until the expiration date on the dairy products you added to them, so make sure that is far enough away to enjoy the amount of product you are making.
Add in your favorite spices and flavors to make it your own. How about dried jalapenos? Or even some red pepper flakes! Yummo!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
Ingredients
- 1/2 cup Nonfat Dry Milk
- 1 tbsp dried Parsley
- 2 tsp dried Dill Weed
- 2 tsp Onion powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/4 tsp Fresh Ground Pepper
- 1/4 tsp Mustard Seed
- 1/4 tsp Lemon Zest
Instructions
- Add all of your dry ingredients into a small to medium bowl.
- With a fork mix together well.
