¼teaspoondried chivesor ½ teaspoon finely chopped fresh chives
1teaspoongarlic powder
1teaspoononion powder
½teaspoonsea salt
⅛teaspoonground pepper
Dressing Ingredients:
2% or whole milkwhisk a little at a time until desired consistency is reached
½cupSour cream
½cupMayonnaise
lemon juice to tastea squeeze of ½ a lemon
Instructions
Combine all seasoning ingredients in a medium bowl and stir to combine.
If buttermilk powder is clumped, stir through a fine mesh sieve to eliminate clumps.
Whisk in the sour cream and mayo. Add the milk a little at a time until the desired consistency is reached.
Add a squeeze of lemon juice, or more to taste.
Notes
Storage:Store in an airtight container in the refrigerator for up to 1 month.Notes:The amounts in this recipe will make 1 oz. of ranch seasoning mix - equivalent to a store-bought packet. You can double, triple, etc. the recipe to make ranch seasoning in bulk.Buttermilk powder can typically be found in the baking aisle of the grocery store. Look near the dried milk powder, evaporated milk, etc.Lemon juice and buttermilk give the ranch dressing a nice tang/zing.If you do not have buttermilk powder available, use buttermilk when mixing up the seasoning into dip/dressing. If you don’t have buttermilk or buttermilk powder, just use milk and add a bit of extra lemon juice. (Or make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk).Adding just a couple of tablespoons of buttermilk (along with the sour cream and mayonnaise) will make a nice ranch dip consistency.