Homemade Ranch Season Mix {and Dressing Recipe}

   Want some ideas on what to plant in your garden this year?  Look to some dry season mixes for inspiration.  I designed this mix using dehydrated goodies from my garden.  All the ingredients can be found in stores as well (I don't grow garlic & onion so, I buy flaked or granulated from my local Natural Grocers.)  This entire recipe can be cut in half if you aren't needing a 'large' amount.  Half of this recipe makes just under 1 Quart.  Make sure to visit my recipe "Notes" section below for tips/hints on changing the 'wet ingredients' around to suit your families tastes.  I love having plenty of the Ranch Mix on hand this is great mixed into Pasta Salads,  Perfect for Cucumber & Onion Salads, Awesome as a Vgetable Dip. You can put it just about on anything - from fish to fowl!!   The possibilities are truly endless as you can even bake the season mix into or top breads,and pizza crusts.  Below I am sharing the mix and how I make my Ranch Dressing.  I'd love to hear from you - what do you like to use Ranch Mix in? (leave a comment below)  ~Enjoy! Diane 

Homemade Ranch Season Mix {and Dressing Recipe} 

Dry Season Mix:   

1/4 cup Black Pepper
1-1/2 cups Parsley Flakes 
1/2 cup Garlic Salt
2 Tbs  Kosher Salt or Pink Sea Salt
1/4 cup Granulated Garlic
3/4 cup Granulated Onion 
2 Tbs  Dill Weed 

     Combine all ingredients above ingredients and store in an airtight container. You will only use 2 Tbs of this dry mix added to each batch of wet ingredients listed below.

**Wet Ingredients:

To Make Ranch  Dressing, whisk together: 

2 Tbs  of dry ranch season mix 
2 cups mayonnaise 
2 cups buttermilk 
1 1/2 Cups sour cream
1 tsp Lemon Juice 

Refrigerate for 2 hours - shake well and taste for any seasoning adjustments.
Keep Refrigerated. . 
Makes just under: 2 Quarts
 
**NOTE:  You can use low-fat plain Greek yogurt or Lite mayonnaise in place of the
 Mayonnaise.  You can use Low Fat Sour Cream in place of Sour Cream
And you can replace the Buttermilk with “faux buttermilk” (curdling regular milk with lemon
Juice or white vinegar to turn into a buttermilk substitution.)
  
**Diane’s Buttermilk Substitution:  I make a half batch each time and  combine 6 ounces of 2% milk and 2 ounces of heavy cream with 1 tablespoon of fresh lemon juice. Let sit for 10 minutes and then add to recipe. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home