Hand blended from onion, garlic, salt, parsley, black pepper and dill weed.
To make, combine 2 tablespoons of dry ranch dressing, 2 cups of mayonnaise, 2 cups of buttermilk, 1-1/2 cups of sour cream and 1 teaspoon of lemon juice. Refrigerate for about 2 hours before using. Makes just under 2 quarts.
In addition to making a dressing for salads use this Dry Ranch Dressing to season burgers, sandwiches, any kind of potatoes, pasta, jalapeno poppers, popcorn, pretzels, spring rolls, chicken sliders, coleslaw, grilled cheese and casseroles. Also makes a great dip for vegetables, pizza slices and deep fried food.