- 2 TB dried parsley
- 2 TB dried chives
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried dill
- 1/2 tsp dried basil
- 1/2 tsp pepper
- For dip: 8 oz. light sour cream
- For dressing: 1/3 cup light mayonnaise
- 1/4 cup milk or buttermilk
Add above ingredients to a bowl and mix gently. Store in a plastic baggie or small jar with tight fitting lid in your spice cabinet. Makes about 6 TB.
To make ranch dressing: whisk together 1/3 cup light mayonnaise with 1/4 cup milk or buttermilk (more or less depending on the consistency you want) with 1 TB of the dry ranch seasoning. Use immediately; refrigerate up to 7 days.
To make ranch dip: Mix 8 oz light sour cream with 1.5 TB dry ranch seasoning. Use immediately; refrigerate up to 7 days.
Note: 3 TB of the seasoning equals 1 store-bought envelope of ranch seasoning.
Using 3 TB of this instead of 1 packet of store-bought ranch seasoning will reduce the sodium content by half.