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DIY Copycat Homemade Hidden Valley Ranch




Source of Recipe


Author: Karrie


Recipe Introduction


If you want to really make this recipe sing, try swapping the dried portabella for dried shiitake mushrooms, because they have an even higher MSG content. LOL, so the secret ingredient is just dried mushrooms that are naturally high in MSG. Doh!


Recipe Link: http://happymoneysaver.com/diy-copycat-homemade-hidden-valley-ranch-mix/#comment-402126

List of Ingredients




1/2 cup dry buttermilk powder
1 tablespoon dried parsley for blending
+ 1 teaspoon reserved
1/2 teaspoon dried dill weed for blending
+ 1/2 teaspoon reserved
(I used Litehouse freeze dried dill)
1 teaspoon onion powder
1 teaspoon dried onion flakes (or dried chopped onion)
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons pieces organic portabella dried mushrooms
1 teaspoon garlic salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar

Recipe



Add all the dry ingredients except the reserved teaspoon of dried parsley and the 1/2 teaspoon of dried dill to your blender. Blend until a nice powder. Hand mix in the reserved parsley and dill; you want to see some herbs in your mix. Store dry mix in an air-tight container or jar in your pantry for 2-3 months or in the freezer for 6 months or longer.

Notes:

*To make Hidden Valley Ranch Dip:
Mix 2 tablespoons of dry mix with 1/2-1 cup of Sour Cream. Chill for 2 hours and serve as a dip. If for some reason your sour cream isn't very thick, and you want your dip to really set up thickly add in 1/2 teaspoon of unflavored gelatin.

*To make Hidden Valley Ranch Dressing for salads n such:
Mix together
3 Tablespoons Dry Ranch Dip mix
1 cup of mayonnaise
2/3 cup buttermilk

Mix together and let sit in the fridge for 1-2 hours (gotta let those flavors deepen). Just to let you know I tried this recipe with regular milk instead of the buttermilk first and it was NOT great tasting. But using the buttermilk it tasted just like the real deal. So keep that in mind...real buttermilk is the key to the dressing.

*Other ideas to use your dry ranch mix:
~After spreading butter on a 1/2 of a loaf of french bread, sprinkle some dry ranch powder on and bake it for a delicious ranch-y style of garlic bread. Sprinkle some of this mix over your roasting potatoes as a seasoning.
~Use 2 tablespoons of dry mix in any recipe asking for dry ranch mix.

Janto2 says:
January 16, 2015 at 11:43 am
You can find buttermilk powder and mushroom powder on Amazon. Also Honeyville grain carries all sorts of freeze dried veggies, meats, and powders, with NO additives of any kind.

Becky Johnson says:
October 26, 2014 at 5:12 pm
Another favorite use for this dried mix-one sleeve of finely crushed saltines mixed with 2 tablespoons of mix. Dip fresh fish in beaten eggs, then breading mix. Fry in oil. Really good! This ranch mix is outstanding!

Melissa Egan says:
October 15, 2014 at 9:52 am
This makes the BEST spinach dip!!! I used it in place of my usual packaged dip choice. Wonderful!! Thank you!

Jennifer says:
January 16, 2014 at 6:47 am
Finally! I have been looking for a “mix” recipe for a long time. We used to put a packet of ranch, packet of italian, and a packet of brown gravy (mixed with 1 c broth) into the crockpot with a big roast. It made the most wonderfully flavored roast with a gravy and the best thing is I didn’t have to do anything but put it all in the crock. But since we have been trying to get rid of extra sugar and chemicals, this recipe has been out. This was the missing key ingredient that I needed. Will try it this weekend. Thanks ~ Jen.

Amy Rivard says:
September 27, 2013 at 9:49 am
I just did a recipe this week found on I believe Mom’s pantry, cream of chicken soup (I had used mushroom) 1 pkg of ranch dressing and pork chops in the slow cooker. It was amazing!

Jennifer says:
September 25, 2013 at 6:29 am
Take that ranch powder and make ranch cauliflower. Cut up into bite size pieces, toss in olive oil and sprinkle the ranch powder on. Place I. A single layer on a baking sheet, stir half way. Bake at 350 for 20-35 minutes, depending how small you cut your pieces and how tender you would like your veggies. I like mine with some texture. You can do the same thing with homemade taco seasoning!

Happy.MoneySaver says:
July 25, 2015 at 9:44 pm
I store my mix in an air-tight container or jar in my pantry for 2-3 months or in the freezer for 6 months or longer. It doesn’t need to be refrigerated until you add in the liquid ingredients. Once made, the dressing should last in the refrigerator for 6-7 days.