Ranch Style Dressing Mix

By scottsdalejulie

Ingredients

• Mix well and store in an airtight container in the refrigerator (see my comments below). This makes about 7 teaspoons dry mix. To prepare the dressing, whisk the mix into:
• ANCH-STYLE SALAD DRESSING MIX
• 1 tablespoon buttermilk powder
• 1 packet True Lemon *
• 1/2 teaspoon granular Splenda
• 1/8 teaspoon xanthan gum
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill
• 1 teaspoon freeze-dried chives
• Pinch cayenne
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup water
• Chill a couple hours to allow the flavors to develop and for the dressing to thicken. Add 1 tablespoon minced fresh parsley, if desired.
• Makes about 2 cups dressing
• * The equivalent of 1 1/2 teaspoons lemon juice or vinegar. If you can't get True Lemon, just add 1 1/2 teaspoons real lemon juice or white vinegar when you add the wet ingredients.
• NOTE: 1 packet of dry Hidden Valley Ranch Dressing mix has 16 net carbs.
• Per Batch Dry Mix: 42 Calories; trace Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs
• Per Batch Prepared Dressing: 1948 Calories; 209g Fat; 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18g Net Carbs
• Per 1 Tablespoon Dressing: 61 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
• Per 2 Tablespoons Dressing: 122 Calories; 13g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Preparation

Step 1

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