I really like this recipe because it’s only four ingredients and I always have them on hand. I personally don’t like it as a dressing, but if you’d like the directions to try it that way make sure to visit the source. It’s great as a dip for veggies, pizza, or as a spread on a wrap, but I usually just use the dry mix for the recipes that call for it.
This is another recipe from one of my favorite blogs. I just adjusted the recipe so that it fills a pint jar with enough wiggle room to mix it by shaking. It usually lasts us several months, which is a huge plus because I refuse to make it every single time that I need some. Anyway, here it is:
1 Scant Cup Dried Minced Onion
1/2 Scant Cup Parsley Flakes
1/4 Cup Salt
1 T Garlic Powder
Layer all ingredients into a pint jar. Put a lid
on and shake until well mixed. Make sure to shake before each use.
To Make Dip: *Shake before each use!*
Mix 1 Tablespoon of mix per cup of sour cream or fat free greek yogurt (I prefer the greek yogurt though for the protein content). Try to mix it up a few hours prior to serving so the flavors blend properly. If it’s too strong, add a bit more greek yogurt. If it’s not strong enough for your taste, add a bit more mix.
If a recipe calls for one ranch packet, I use approximately 2 Tablespoons of this mix. You can use more or less depending on your taste of course.
You may also like these other healthier recipes:
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| Bulk Italian Seasoning |
What kind of salt do you use?
Sorry it took me so long to reply. We've had a house full of sick kids. I just use iodized salt. Though standard table salt works too.