No seasoning packets here: just really good, fresh-tasting ranch you can use as a dip or a dressing for salad, veggies, wings, pizza, or any other appetizer/thing you want to dunk, dip, or spread with ranch.
One of my favorite spices in my cabinet is the Savory Spice Onion & Garlic Tableside Sprinkle. It is a salt-free seasoning that is made with granulated white onion, granulated roasted garlic, and minced green onion. I had to give Savory Spice a plug since I’ve been using this blend for years as part of marinades, dressings, soups, and in place of pretty much everything where I would normally use some garlic and or onion powder.
I always love going to specialty food and spice stores and found Savory Spice on a trip to Peddler’s Village in Lahaska, Bucks County, PA, many years ago. I’ve been back many times since and also to the stores in Denver, CO, their flagship location on Platte Street; and in Princeton, NJ, although sadly that one is no longer in business.
Consider supporting their online or brick-and-mortar small business that has been around since 2004. If you’re reading this and thinking, What would I substitute? ½ teaspoon onion powder and ½ teaspoon garlic powder also works, as a backup.
This recipe as written is for a thick, ranch dip that's great with veggies and wings. Modifications are included if you'd like to turn your dip into a more pourable dressing for your salad.
- ½ cup light sour cream
- ⅜ cup mayonnaise Use ¼ cup measure plus 2 tablespoons
- 1 teaspoon Savory Spice Onion & Garlic Tableside Sprinkle Highly recommended but substitute ½ teaspoon garlic powder and ½ onion powder, if you don't have this blend.
- 1 teaspoon minced fresh garlic I used from a jar when I made this recipe, for convenience, but use whatever you prefer better.
- 3 tablespoons fresh dill
- ½ teaspoon fresh black pepper On my mill, this is about 20 turns
- ½ teaspoon Kosher salt
Combine all ingredients into a small bowl and stir to combine. For best results, let sit at least a half hour, but preferably overnight, in the refrigerator, before serving.
To make this dip into a dressing for salad, thin with half-and-half or whole milk until it is the consistency that you prefer for salad or dipping. I'd suggest starting with 2 tablespoons and increasing as needed from there, a tablespoon at a time.