Parsley ranch dip

By joanmarie

Ingredients

• RANCH SALAD DRESSING:
• 4-1/2 teaspoons dried parsley flakes
• 1 tablespoon minced chives
• 1 tablespoon garlic powder
• 2 teaspoons lemon-pepper seasoning
• 1-1/2 teaspoons dried tarragon
• 1-1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• RANCH DIP:
• 1 cup mayonnaise
• 1 cup (8 ounces) sour cream

Preparation

Step 1

In a small bowl, combine the first seven ingredients. Transfer to a 4-ounce jar. Shake well before using. Yield: 1 jar (about 6 tablespoons).
For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 1 tablespoon mix. Refrigerate for at least 1 hour. Yield: 1 cup.
For dip: In a small bowl, combine the mayonnaise, sour cream and 2 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables or as a topping for baked potatoes. Yield: 2 cups.