Ingredients:

  • 1/2 cup dried buttermilk powder
  • 2 tbsp dried parsley
  • 1 tbsp dried dill weed
  • 1 tbsp freeze-dried chives
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried onion flakes
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 tsp fresh lemon juice

Instructions:

  1. In a small bowl or glass jar, combine the buttermilk powder, parsley, dill, chives, garlic powder, onion powder, onion flakes, salt, and black pepper. Whisk or shake until thoroughly blended.
  2. To prepare the dip, measure out 3 tablespoons of the dry ranch seasoning mix.
  3. In a medium mixing bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise, and the 3 tablespoons of seasoning mix. Add 1 teaspoon of fresh lemon juice if a brighter finish is desired.
  4. Whisk the ingredients until smooth and creamy.
  5. Cover and refrigerate for at least 30 minutes before serving to allow the dried herbs to hydrate and the flavors to bloom.