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

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.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.