I don’t know about you, but I adore ranch dressing.
I’m the girl in the restaurant who orders extra ranch for her french fries and chicken fingers-I’ve even been known to dip turkey sandwiches in the stuff. Yes, I’m that girl (waiters love me).
Not only do I love ranch dressing, but I’m completely obsessed with dry ranch seasoning! I sprinkle it on my veggies before roasting and it gives them the most delicious flavor, and making veggies actually fun to eat. On my blog today, I posted the recipe for ranch roasted carrots using this seasoning-it was complete hit with my family! Roasting the carrots brings out their natural sweetness, and this ranch seasoning gives them a nice kick of garlic and fresh herbs.
Rub this seasoning on chicken and beef, sprinkle it on veggies, mix it into rice and other grains-let your imagination run wild!
- 2 Tbsp. dried parsley
- 1 1/2 tsp. dried dill weed
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried onion flakes
- 1 tsp. ground black pepper
- 1 tsp. dried chives
- 1 tsp. salt
- Pulse all ingredients in a food processor for a uniform and fine consistency.
- Store in an airtight container in the refrigerator for up to 3 months.
- 3-4 tablespoons of this mix is equivalent to a packet of the pre-made seasoning.
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Latest posts by Kelly Galloway (see all)
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Terra says
So how much mix would you use to make dip or dressing? I hardly ever by the packets-most have MSG-so I’m a bit clueless here. And for the dressing would it be something along the lines of 1 C mayo + 1 C greek yogurt? Then thinned to preference?
You know I mixed mine with olive oil to make a dressing and my kids loved it, but I think to make more of a “ranch dressing” what you mentioned about mixing with mayo and greek yogurt sounded good … or maybe greek yogurt and some buttermilk for “buttermilk ranch”?
Terra says
Thanks!! :o)