Hidden Valley Ranch Dressing Recipe

Hidden Valley Ranch Salad Dressing & Seasoning (Copycat)

My reverse-engineered recipe for this popular packaged dressing mix yields 6 batches. You can actually substitute chicken bouillon granules for vegetable bouillon granules, if you're not serving vegetarians. Xanthan gum, an emulsifier, is sold in health food stores.

READY IN: 10mins

SERVES: 96

SPICE MILL INGREDIENTS
1 ¹⁄₂

teaspoons citric acid
1 ¹⁄₂

teaspoons celery salt
SHAKE-IN HERBS

NUTRITION INFO

Serving Size: 1 (5) g

Servings Per Recipe: 96

AMT. PER SERVING % DAILY VALUE

Calories: 2.9

Calories from Fat 0 g 9 %

Total Fat 0 g 0 %

Saturated Fat 0 g 0 %

Cholesterol 0.3 mg 0 %

Sodium 38.6 mg 1 %

Total Carbohydrate 0.5 g 0 %

Dietary Fiber 0 g 0 %

Sugars 0.3 g 1 %

Protein 0.2 g 0 %

DIRECTIONS

WHISK all of the SPICE MILL INGREDIENTS into a medium bowl.
FUNNEL half of mixture into a clean spice mill or coffee grinder; MILL for 5 seconds.
TRANSFER mixture to a resealable container; REPEAT milling procedure with remaining mixture.
ADD the SHAKE-IN HERBS to milled mixture in container; SEAL the container; SHAKE until thoroughly blended.
STORE tightly sealed in a cool, dry place.
FOR A SALAD DRESSING: In a bowl, combine 1 cup whole milk with 1 cup mayonnaise and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes to thicken. Stir before serving.
FOR A CREAMIER SALAD DRESSING: In a bowl, combine 1 cup mayonnaise, 1/2 milk, 1/2 cup sour cream, and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
FOR A CHIP DIP: In a bowl, combine 16 ounces sour cream with 3 tablespoons of this seasoning. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
FOR A VEGETABLE DIP: In a bowl, combine 1 cup sour cream and 1 cup mayonnaise with 3 tablespoons of this dressing. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
SERVE and enjoy!