RANCH-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
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:
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
I haven't compared this side-by-side with Hidden Valley ranch dressing but I think it's very good. I don't care for my ranch dressing made with all mayonnaise so I use part sour cream for a fresher, less stodgy, flavor. You could omit the sour cream and use 1/4 cup more heavy cream instead. You could also make a dip by adding the mix to 2 cups of sour cream. I recommend storing the dry mix in the refrigerator because the manufacturer of the powdered buttermilk says to store the open can in the fridge.
UPDATE 1/3/14: Because sour cream contains no salt or flavorings, you may need to use more than one batch of the mix when making a dip with 2 cups of sour cream. You'll probably also need to add a little salt to taste. I don't find the salt to be a problem when mixing with mayonnaise for salad dressing because mayonnaise is already seasoned. Of course you can adjust any of the seasonings to your personal taste. I sometimes add a little dried onion when I make a dip with this mix. You get sort of a cross between ranch dip and French onion dip that way. It's great with pork rinds.
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