Ranch Dressing/Dip

[Shanny]

 1 cup full-fat mayonnaise
1 cup full-fat sour cream
1/2 tsp. freeze-dried chives
1/2 tsp. dried parsley
1/4 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp salt
1/8 tsp. pepper, black

Combine all ingredients & chill before serving. This will be more dip consistency. If you'd rather it be pourable, increase the seasonings and thin it with heavy whipping cream. 

And when you add the dried herbs, crush them between your fingers to release more flavor.

[bigskygal]

I actually keep a jam jar full of the mixed dried herbs.  I can then use them for a dry rub or make up a small bowl of dressing or dip as needed.  Since it is just me here, a big recipe of dressing just doesn't get used up in a timely manner.

[Grammabear]

Thanks for the recipe Shanny.  My OWC likes to put ranch dressing on his green beans, while I like to drizzle it over fresh lettuce from the garden.  Yumm........

[Shanny]

Swear to god, Barb, we're twins separated at birth! I keep a larger batch of the herbs mix on hand too, and it only takes two teaspoons to make a full batch of dressing, but allows me to do smaller batches too. Although if I get on a dip kick, I can go through a batch of dip with celery/broccoli/cauliflower in about nothing flat. For me it just tastes better than commercial dry mixes or bottled dressing. And when the kid are here, some of them like it on their baked taters.

[patdart]

I have a bed of onion chives and have them almost all the year.  How would I use them?  In late fall when they bloom, I cut a handful of them and just freeze them to grab some and chop to use.  I'd rather use them than freeze dried...any thoughts?  Amounts?

[Shanny]

I don't see why they would work just fine . . . unless you want to save the blended herbs as Barb described. But you could dry them yourself too - by just spreading the chopped chives on a flat pan & drying them in the oven on the lowest setting for a few hours.