I have never met someone who loves crudité as much as my husband, Jeff. He’s like a rabbit. If you were to set down a tray of cheese and crackers and a tray of raw veggies in front of him, the vegetables would be gone long before the cheese (now me – I’d eat all the cheese). And in our house, Hidden Valley Ranch Light has been a long-time staple for dipping vegetables (and pizza crusts – no, seriously – it’s really good), so I knew that finding a ranch dip would be high on the make-at-home real food list (right next to ketchup and Miracle Whip). Quality ingredients are still key. If you can use organic, non-irradiated herbs and spices (read about how processing plants fumigate spices with chemicals) for the mix and organic full-fat dairy (preferably locally-made) for the dip, the world will be a better place – and your taste buds will thank you, too! Keeping this mix in your pantry is a handy way to have ranch dip any time you want it. Make a little or a lot!
Ranch Dip Mix
- 4 T dried parsley
- 2 t dried dill weed
- 2 t dried basil
- 2 t dried onion flakes
- 2 t garlic powder
- 4 t onion powder
- 1 1/2 t black pepper
- 2 t salt
Combine them in a spice grinder (I used my coffee grinder) and pulse until finely ground and well mixed.
Pour into an airtight jar or container for storage.
To make ranch dip, add 1 tablespoon of dried ranch mix to 1/3 cup Greek yogurt and 1/3 cup full fat sour cream. Stir to combine.
If you want to make this dip into dressing, simply thin it out with a little milk or buttermilk. Add a little at a time and stir until you reach your desired consistency. A squeeze of fresh lemon juice would also be lovely in either the dip or the dressing. Enjoy!