What generally brings the two "clans" together is their love of dipping material. I always feel like my sister and I are anomalies, since we're not huge "dippers" and at any rate we stick to tomato-based or hummus-y type ones, avoiding the creamy ranch or French onion varieties that everybody else seems to go crazy for. Normally, we buy the ranch-style or French onion dips already made, in their tubs at the grocery store, since they're convenient and saves us buying soup mixes with an insane amount of salt. Occasionally, we'll luck out and the deli counter will have "store made" dips, but it's few and far between. When coming up with ideas for my Home Ec class to make for Father's Day, I came across a spice mix for ranch dip and dressing that was easy, easily scaled and could be made in the jar it was presented in. The kids got to taste a batch (of course) and gave it the "thumbs up" when we used the mayonnaise / buttermilk combination, but some found it too tart with all yogurt. My family, though, appreciated the extra tang of the Greek yogurt option and really liked that it cut down on the calories and fat! (P.S. - if you want to pay homage to this week's #SundaySupper theme of bacon, a tablespoon of (gluten free) bacon crumbles or imitation bacon bits (McCormick is safe for gluten-free vegetarians!) wouldn't hurt matters!
Shared with Gluten Free Fridays
Ranch Dip Mix
Makes enough to make 1 cup dip, 8 (2 tbsp) servings
2 tbsp celery seed
1 tbsp dried parsley
1 tbsp dried onion
¾ tsp garlic powder
¼ tsp dried thyme
1 tbsp Parmesan
¼ tsp salt
¼ tsp coarse-ground black pepper
- Whisk all the ingredients together in a 1 1/2- or 2-cup jar. Store in a cool, dry place up to 6 months.
- Add ¾ cup mayonnaise and ¼ cup buttermilk to the jar and shake to combine. Alternatively, use 1 cup plain Greek yogurt.
- For ranch dressing, use 1/2 cup buttermilk and 1/2 cup mayonnaise.
Total Fat: 0.6 g
Cholesterol: 0.5 mg
Sodium: 87.7 mg
Total Carbs: 1.4 g
Dietary Fiber: 0.3 g
Protein: 0.6 g