Hidden Valley Ranch Dressing Mix Copycat

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4 (79.23%) 26 votes

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.

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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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