Hi there friends!
It’s Friday!!! TGIF! Can you tell I’m excited? Well, Hubby has the entire day off tomorrow, so it actually feels like a real Friday this week. He has to work on Sunday, so we will be celebrating Father’s Day early.
Since it is Friday, I want to share a “Frugal Friday” recipe with you…
Homemade Ranch Dip Mix.
This recipe is very lost cost when compared to its “competition” on store shelves.
I love this recipe for dip but my favorite way to use it is for jalapeño-ranch turkey burgers. There are endless ways to use this mix! Plus, it’s very simple to make in large quantities, so you can always have some on hand.
There are a couple of changes that I’ve made to the original recipe.
The first is my omission of MSG. I don’t add it to anything, in fact I’ve never purchased the stuff….and trust me, it doesn’t seem to make any difference in the flavor.
The second is the “shelf life” of the mix. The original recipe said that the mix can be stored on the shelf for 2-3 weeks. After reading the information on the powdered buttermilk, I learned that once the buttermilk is opened that it should be stored in the refrigerator. Therefore, I believe that if you are storing it in the fridge, the shelf life would be extended to the expiration date of the buttermilk. Even more economical! 🙂
To make this recipe even more appealing, it takes very little time to prepare! Here’s what you’ll need…
Homemade Ranch Dip Mix
- 1/2 cup powdered buttermilk
- 1 tablespoon dried parsley
- 1 teaspoon dried minced onion
- 1 teaspoon dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place all ingredients in blender or food processor and mix well.
- Store in airtight container or jar in refrigerator until needed or expiration date of powdered buttermilk.
*Use 3 tablespoons for 16 ounces of sour cream*