My husband loves Ranch Buttermilk Dressing on his salads, so I decided to take equal amounts of the herbs I had on hand that I suspect are in the Hidden Valley commercial blend and see what I could come up with. Since the onion and garlic taste are so pronounced, I have added a lot of those two ingredients. :)
You will find dehydrated buttermilk powder in a small can in the baking aisle of your grocery store. Most carry it. If you can’t find it, just mix the herbs and spices. There won’t be a buttermilk taste in the spice blend, but if using to make dressing, you can add ¼ c. liquid buttermilk to 1 c. mayo-sour cream mixture in my Ranch Salad Dressing recipe, which I will be posting momentarily.
This recipe is suitable for Atkins Induction, Keto dieters and Primal followers that consume some dairy. One tablespoon of this blend should be equivalent to 1 envelope of the commercial powder mix. 1 envelope is enough to season 1 cup of the mayo-sour cream base for making the well-known salad dressing. Of course, you can always add more if you like, since the net carbs are low.
1 T. dried chives (or 2 T. fresh)
1 tsp. – 1 T. dried dill weed (or 2 tsp.- 2 T. fresh) [I used less in my half as I'm not fond of dill, but hubby is]
1 T. dried parsley (or 2 T. fresh)
½ tsp. dried thyme (or 1 tsp. fresh)
1 T. onion powder
1 T. garlic powder
1 tsp. coarse black pepper
1 T. dehydrated buttermilk powder
¼ tsp. salt (more if you like, but I’m salt sensitive)
DIRECTIONS: Place all ingredients in a food processor or blender and process to a fine powdery mixture (won’t be so powdery if you use any fresh herbs). If fresh herbs are used, you need to use this mix up in about a week, or freeze it flat in a plastic bag.
NUTRITIONAL INFO: Makes 8 T. (or 8 envelopes of seasoning), each contains:
.11 g fat
2.42 g carbs, .38 g fiber, 2.04 g NET CARBS
.73 g protein
80 mg sodium