Hidden Valley Ranch Dressing Mix Copycat

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4 (80%) 25 vote[s]

15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Dump all ingredients into a blender or food processor and blend until completely powdered.

To Use: combine 1 Tbsp. dry mix, 1 cup of may & 1 cup of buttermilk.

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 3994 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

7 Comments

  1. how come the amounts in this recipe and your other hidden valley with fiesta are so different when mixing up? 1 T instead of 2 T. of mix and then 1 -1/4 cup sour cream to 1/4 c.

    milk and then 1 cup mayo and 1 cup buttermilk. Whats the differences? Thanks!

  2. for anyone who is very allergic to gluten here is the recipe i have to use:
    2 Tablespoons each:
    Dill
    Parsley
    chives
    4 Tbls. onion powder
    2-3 tsp. pepper
    1-4 tsp salt (I use Real Salt)
    1/4 to 1/2 tsp cayenne pepper
    (All ingredients are dried)

    Mix and shake well in a small glass jar (8 oz. works well) and store at room temperature.
    To Make dressing:
    Shake well before measuring. Stir about 1 1/2 to 2 tsp.

    dry mix into 1 cup or any combination of the following: buttermilk, mayo, or sour cream. (I prefer half mayo and half buttermilk but my friend prefers sour cream)
    You can add a minced clove of garlic or a splash of red wine vinegar to finish it off.

    If you don’t use fresh garlic you can add 1 Tbls of garlic powder right into the original mix when you make it up.

    Yours sound awesome but I’m so very allergic to gluten now so I had to come up with something that works great for us.

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