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Hidden Valley Ranch Salad Dressing & Seasoning (Copycat)

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“My reverse-engineered recipe for this popular packaged dressing mix yields 6 batches. You can actually substitute chicken bouillon granules for vegetable bouillon granules, if you're not serving vegetarians. Xanthan gum, an emulsifier, is sold in health food stores.”
READY IN:
10mins
SERVES:
96
YIELD:
6 16-serving batches
UNITS:
US

Ingredients Nutrition

Directions

  1. WHISK all of the SPICE MILL INGREDIENTS into a medium bowl.
  2. FUNNEL half of mixture into a clean spice mill or coffee grinder; MILL for 5 seconds.
  3. TRANSFER mixture to a resealable container; REPEAT milling procedure with remaining mixture.
  4. ADD the SHAKE-IN HERBS to milled mixture in container; SEAL the container; SHAKE until thoroughly blended.
  5. STORE tightly sealed in a cool, dry place.
  6. FOR A SALAD DRESSING: In a bowl, combine 1 cup whole milk with 1 cup mayonnaise and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes to thicken. Stir before serving.
  7. FOR A CREAMIER SALAD DRESSING: In a bowl, combine 1 cup mayonnaise, 1/2 milk, 1/2 cup sour cream, and 3 tablespoons of this seasoning. Mix well. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
  8. FOR A CHIP DIP: In a bowl, combine 16 ounces sour cream with 3 tablespoons of this seasoning. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
  9. FOR A VEGETABLE DIP: In a bowl, combine 1 cup sour cream and 1 cup mayonnaise with 3 tablespoons of this dressing. Cover. Let stand in refrigerator 30 minutes. Stir before serving.
  10. SERVE and enjoy!

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