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 very soon.
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.
TIP: You can use fresh herbs for a better taste, but I’d make up half as much as it won’t keep so well using fresh herbs. Use approximately double amounts for fresh herbs. But know that it won’t keep in your refrigerator longer than the fresh herbs keep, the fresh parsley will be the first to spoil on you. If you use all dried herbs, this should keep a long time in your spice rack. The buttermilk powder is room-temperature stable.
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1 T. dried chives (or 2 T. fresh)
1 tsp. – 1 T. dried dill weed (I prefer 1 tsp., personally, as I’m not fond of dill)
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