One of the things I really love in the summer is a nice Ranch Dressing. Not the ones you buy in a bottle here in Australia, but the popular American brand, Hidden Valley. It’s a dry mix you buy in a packet and add to the liquid ingredients of your choosing to make the addictive, creamy dressing or dip. It’s one of those things I ask people to bring back with them when they travel to America. Not any more.
A quick look at the ingredients list though shows maltodextrin and monosodium glutamate!!! That was more than enough to motivate me to quickly find a real alternative. Whilst the ingredients are all de-hydrated I have been able to source brands that have no scary additives.
- 1/2 cup dried parsley
- 2 Tablespoons dried minced garlic
- 2 Tablespoons dried minced onion
- 1 Tablespoon dried dill
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 1 Tablespoon salt (Himalayan pink salt or Murray Valley pink salt)
- 1 Tablespoon ground black pepper
- 1/4 teaspoon chilli powder
- Put parsley, garlic and onion into blender and blend until small, but not powdered.
- Add other ingredients and pulse to mix.
- Put parsley, garlic and onion into bowl – about 4 seconds on speed 8 – until small, but not powdered.
- Add other ingredients – mix on speed 8 for about 3 seconds
Use this mix just like you would the bought version. We were going to a party last week and I needed to put together a dip platter in a hurry. Out came a 300 ml container of sour cream and some full fat, A2 yogurt. Mix them together, add a couple of heaped teaspoons of the Ranch Dressing Mix and stir till combined. Chopping the vegetables to go with it took much longer than the dip.
Definitely as good, or better, tasting than the bought one! There was none left after a short time, and several people asked for the recipe.
I had planned to take some pictures of the dip and platter for this page, but time slipped away. I’ll have to get some up here soon.