One might wonder how kids ate their vegetables before we had ranch in a bottle. Or perhaps we would have to be reminded that buffalo wings first came with blue cheese dressing. We could even try to figure out how things could be different for Homer Simpson when he famously dreamed "I grow weary of your sexually suggestive dancing, Bring me my ranch dressing hose!"
Since the dried mix can also be used as flavoring for sturdier chip dips, let's talk about dip bases. Traditionally chip dips start with a mix of sour cream and mayo, often 50:50, I have tended to use 2:1 sour cream to mayo for most of mine. Recently I have gone to mixing equal parts sour cream, plain yogurt (don't use any flavored ones including vanilla), and mayo. I have also used cottage cheese with the curds mashed up. Some folks even blend down silken tofu. I don't think it really matters all that much. Any mixture can be modified to suit your taste or your comfort with fat-based products. A good discussion of dip bases can be found here.
So here is my version of of the Ranch Dressing Mix. The saltines are added, I believe, as a bit of a thickening agent with something that has already been cooked. I found that version on other recipe sites and it worked so I stayed with it. Of course now that you have the mix, you can decide to make as little or as much as you want. I think this recipe scales pretty well.
Ranch Dressing Mix
8 saltines finely crushed or processed
1 c. dry parsley
1/4 c. dried minced onion
1 T. dried dill
2 T. onion salt
2 T. onion powder
2 T. garlic salt
2 T. garlic powder
1 t. black pepper
1 t. dried chives (optional, but I like them in here)
1/2 t. dried basil
1/2 t. dried thyme
Whir all together in processor or blender. Store in airtight container.
Dip
2 T. Ranch Dressing Mix
1 c. sour cream
1/2 c. mayo
Dressing
2 T. Ranch Dressing Mix
1 c. sour cream (or the original uses mayo, or use a mix)
1/4 c. milk (buttermilk if you want) add more or less depending on the consistency you like
Blend together and let flavors sit for an hour or longer if you can. Either should be good in the fridge for a week or so. If you want to make less, just cut the recipe in half.
Of course, now that you have the basic mix, you can make a variety of other versions of the iconic taste.
- Add bacon. Yes, just do it.
- Once made, add some salsa to smooth it out, add a little more flavor, and turn it pink
- Blend in some avocado and 1/2 t. cilantro and maybe a little cumin as well
- Add 1t. ground chipotle to the 2 T. mix for some smokey spice
- Hand crush 1 t. peppercorns (mixed would be great) and add for a cracked peppercorn ranch
- What about 1/2-1 t. of wasabi powder and maybe a splash of soy sauce for a far east flavor?
