Ranch Dip Mix

Summer is just around the corner (I hope!).  We bbq a lot in the summer and we love having veggies & dip with supper or as a snack.  This is the easiest way to get Tyler to eat raw veggies.  Yes, my husband, not the kids!  

We used to just go to the store and pick up a tub of sour cream and a packet of ranch dressing mix when we wanted to have veggies & dip, but with ingredients such as maltodextrin, MSG and some other less than appealing ingredients in the dip mix, we decided there had to be a way to make it at home using real ingredients.  Tyler searched the internet and came across a recipe that we love and it is super easy to make.  We mix it up and store it in the pantry so we always have it when we want to make some dip.

The recipe calls for dehydrated portabella mushroom pieces, which I have never seen in the grocery store, so we bought fresh organic portabella mushrooms and dehydrated them ourselves.  They can be stored in a mason jar (or other airtight container) in the pantry.  Dehydrated mushrooms can be stored up to a year or more.

To make the dip mix, all you do is add all of the ingredients to your blender and blend into a fine powder.  

Add the reserved parsley & dill weed, put on the lid and shake to combine.

To make the dip, mix 2 tablespoons of the dried mix with 1/2 – 1 cup of homemade yogurt (or sour cream).  Chill for a couple hours before serving.

ENJOY!!

-Cassandra

Homemade Ranch Dip Mix
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Ingredients
  1. 1/2 cup dry buttermilk powder
  2. 1 tbsp dried parsley + 1 tsp reserved
  3. 1/2 tsp dried dill weed + 1/2 tsp reserved
  4. 1 tsp onion powder
  5. 1 tsp dried onion flakes
  6. 1 tsp salt (I use Himalayan pink salt)
  7. 1 tsp garlic powder
  8. 2 tbsp dried organic portabella mushroom pieces
  9. 1 tsp garlic salt
  10. 1/4 tsp ground black pepper (freshly ground is best)
  11. 1/2 tsp organic cane sugar
Instructions
  1. Add all the ingredients, except for the reserved parsley & dill weed, to your blender and blend into a fine powder.
  2. Pour into a small mason jar.
  3. Add the parsley & dill weed and shake to combine.
  4. Put the lid on the jar and store in the pantry for 2-3 months or store in the freezer for 6 months or longer.
Notes
  1. To make dip, simply mix 2 tbsp of the mix with 1/2 - 1 cup of homemade yogurt, or sour cream. Chill for a couple hours before serving.
Adapted from Happy Money Saver
Adapted from Happy Money Saver
Natural Heritage Farm https://naturalheritagefarm.ca/