Ingredients
1 cup dried buttermilk powder
2 tbsp dried parsley, divided
2½ tsp garlic powder
2 tsp dried dill, divided
2 tsp onion powder
2 tsp dried minced onion
1 tsp salt
1 tsp SIDS CRAZY LEMON
1 tsp sugar
½ tsp ground black pepper
½ tsp paprika
¼ tsp cayenne pepper
Directions
Place buttermilk, 1 tablespoon of parsley, 1 teaspoon of dried dill, garlic powder, onion powder, dried minced onion, salt, SIDS CRAZY LEMON, sugar, black pepper, paprika and cayenne in a food processor. Blitz until all of the ingredients are evenly distributed, about 15 seconds. Transfer the mixture to an airtight container or glass jar, add in the remaining 1 tablespoon dried parsley and 1 teaspoon dried dill and whisk to combine.
Store the mixture in the refrigerator for up to 3 months, or in the freezer for up to 6 months.
Notes:
Sour Cream Veggie Dip: Stir 3 tablespoons of the homemade mix into 2 cups of sour cream (or Greek yogurt).
Ranch Dressing: Whisk together 3 tablespoons of the homemade mix with 1 cup of SIDS RASPBERRY HONEY MAYO and 1 cup of buttermilk until smooth. You could use more or less buttermilk depending on how you like the consistency of your dressing. Refrigerate for at least 30 minutes before serving.
