- 2
Ingredients
- Black Pepper 1/4 C
- Parsley Flakes 1 1/2 C
- Garlic Salt 1/2 C
- Kosher Salt 2 T
- Granulated Garlic 1/4 C
- Granulated Onion 3/4 C
- Dill Weed 2 T
Preparation
Step 1
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 T of mix with 2 Cups each of
mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 t Lemon Juice.
Refrigerate for 2 hours. Makes 1 ¾ Quarts
and tried to stir with a spoon, but my bowl was too small so it was kinda hard to stir so I ended up pouring it into a gallon size bag and just shaking it. Next time I will just put all the ingredients into a mason jar and then you can just shake it from there.
Then put all of the wet ingredients in a bowl with 2 TBS of dry mix (This recipe makes a huge batch of dry mix so it will last a long time! BONUS!)
Whip with a whisk till well combined.
Now this picture is a little deceiving because it did not fill it all the way, I just shook it after we poured the ranch in and now it looks full. Oops! It was a little less then 2/3 full.
But the dry mix did almost fill this mason jar. I told you it made a ton!
This recipe is super yummy. I used minced garlic and chopped dehydrated onions. Also I read someone was gonna shorten the amount of dill cause it sounded like to much. I was thinking the same thing and I was even thinking the lemon juice would make it to tangy but I decided to first make it the original way I read it. Well I was wrong this is a awesome recipe and I wouldn't change a thing.