In a small bowl, combine the first seven ingredients. Transfer to a 4-ounce jar. Shake well before using. Yield: 1 jar (about 6 tablespoons).
For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 1 tablespoon mix. Refrigerate for at least 1 hour. Yield: 1 cup.
For dip: In a small bowl, combine the mayonnaise, sour cream and 2 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables or as a topping for baked potatoes. Yield: 2 cups.
Nutrition Facts: Ranch Salad Dressing: 2 tablespoons equals 213 calories, 22 g fat (3 g saturated fat), 11 mg cholesterol, 251 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Ranch Dip: 1/4 cup equals 262 calories, 27 g fat (7 g saturated fat), 30 mg cholesterol, 297 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.
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|Serving Size: 1 cup (514g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 1222 (76%)|
|Amt Per Serving||% DV|
|Total Fat 135.8g||181 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 36.3g|
|Polyunsanturated Fat 64.4g|
|Cholesterol 139mg||43 %|
|Sodium 2649.4mg||91 %|
|Potassium 464.3mg||12 %|
|Total Carbohydrate 97.5g||29 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 95.1g|
|Protein 8.9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1602
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