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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Hidden Valley Ranch Dressing Mix Copycat
Ingredients
- 15 saltines
- 2 cups dry parsley flakes minced
- ½ cup instant minced onion
- 2 tablespoons dry dill weed
- ¼ cup onion salt
- ¼ cup garlic salt
- ¼ cup onion powder
- ¼ cup garlic powder
Instructions
- Place the saltines, parsley flakes, minced onion, dill weed, onion salt, garlic salt, onion powder, and garlic powder in a blender or food processor.
- Blend until the mixture is completely powdered and evenly combined.
- Transfer the dry mix to an airtight jar or container.
- To use, whisk 1 tablespoon dry mix with 1 cup mayonnaise and 1 cup buttermilk until smooth.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated from the blended dry volume at about 5 cups total, or approximately 80 tablespoons.
Prep time is an estimate based on measuring, blending, and transferring the mix.
For prepared dressing, 1 tablespoon mix plus 1 cup mayonnaise and 1 cup buttermilk yields about 2 cups dressing.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best flavor.
Once prepared as dressing, refrigerate and use within 3 to 4 days.
Prep time is an estimate based on measuring, blending, and transferring the mix.
For prepared dressing, 1 tablespoon mix plus 1 cup mayonnaise and 1 cup buttermilk yields about 2 cups dressing.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best flavor.
Once prepared as dressing, refrigerate and use within 3 to 4 days.
Tried this recipe?
Let us know how it was!Hidden Valley Ranch Dressing Mix Copycat
Ingredients
- 15 saltines
- 2 cups dry parsley flakes minced
- ½ cup instant minced onion
- 2 tablespoons dry dill weed
- ¼ cup onion salt
- ¼ cup garlic salt
- ¼ cup onion powder
- ¼ cup garlic powder
Instructions
- Place the saltines, parsley flakes, minced onion, dill weed, onion salt, garlic salt, onion powder, and garlic powder in a blender or food processor.
- Blend until the mixture is completely powdered and evenly combined.
- Transfer the dry mix to an airtight jar or container.
- To use, whisk 1 tablespoon dry mix with 1 cup mayonnaise and 1 cup buttermilk until smooth.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is estimated from the blended dry volume at about 5 cups total, or approximately 80 tablespoons.
Prep time is an estimate based on measuring, blending, and transferring the mix.
For prepared dressing, 1 tablespoon mix plus 1 cup mayonnaise and 1 cup buttermilk yields about 2 cups dressing.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best flavor.
Once prepared as dressing, refrigerate and use within 3 to 4 days.
Prep time is an estimate based on measuring, blending, and transferring the mix.
For prepared dressing, 1 tablespoon mix plus 1 cup mayonnaise and 1 cup buttermilk yields about 2 cups dressing.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months for best flavor.
Once prepared as dressing, refrigerate and use within 3 to 4 days.
saltines? in my salad dressing mix? hmmmm, will definitely be giving this recipe a try!:confused:
I know it sounds weird, but it really is delicious 🙂
You can make fiesta ranch with it as well. It breaks down to about .11 per recipe
GroceryBudget101.com- – Copycat Hidden Valley Ranch Dressing & Fiesta Ranch Mix | Copycat Recipes
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 different recipes/uses and consistency. We usually use this one GroceryBudget101.com- – Copycat Hidden Valley Ranch Dressing & Fiesta Ranch Mix | Copycat Recipes but it depends on what we have on hand for mixing it.
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.
how long can it be stored?
has anyone ever used their homemade yogurt to make this mix?