I LOVE Ranch salad dressing. But, recently I've been diagnosed with Celiac Disease and have to be very careful about what I eat. I'm also lactose intolerant. This recipe takes care of both of those problems. It can be made into a dressing or a vegetable dip.
Dry ingredients:
4 TBSP. Black Pepper- ground
3/4 cup Parsley Flakes
1/8 scant cup Garlic Salt
1 TBSP. Salt
4 TBSP Granulated Garlic
6 TBSP. Granulated Onion
1 heaping TBSP Dill Weed
Blend together thoroughly. Store in an airtight container. I use a quart jar.
For Salad Dressing- normal recipe GF and LF following
1 heaping TBSP. dry mix
1 cup Buttermilk
1 cup Sour Cream
1 cup Mayonnaise
1 tsp. Lemon Juice
Combine well with a whisk. Refrigerate until use.
Karla's Gluten-Free and Lactose-Free Version
1 heaping TBSP Dry mix
Make LF Buttermilk : In a 1 cup measure: Add 1 TBSP. Vinegar, fill the cup with Lactose Free Milk. Stir with a whisk and set aside for 5 minutes to thicken
1 cup lactose-Free Sour Cream (Green Valley Organics brand)
1 cup Mayonnaise (Hellmans)
1 tsp. Lemon Juice
Combine with a whisk until smooth. Store in the refrigerator. Mark the date of the milk on it as a "use before" date.
Dip:
1 heaping tsp. Dry Mix
1 cup Sour Cream
Milk to thin it out.
Combine and let sit for 10-15 minutes for the mix to rehydrate.
