Homemade Ranch Seasoning Mix


  • 1/3 cup dry buttermilk
  • 2 Tablespoons dried parsley
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoons ground black pepper
  • 1 teaspoons dried chives
  • 1 teaspoons salt


  1. Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  2. Store in an airtight container in the refrigerator for up to 3 months.

To Make Ranch Dressing

  1. Combine 1 Tablespoon seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine.
  2. Cover and store in refrigerator up to 1 week.


  • You can also substitute Greek yogurt for the mayo.

Cook’s Notes

  • You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.
  • 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

Creamy Dill Pickle Dressing

Creamy Dill Pickle Dressing
Calling all pickle lovers! A tangy and creamy dill pickle salad dressing recipe made with pickle juice, avocado, and olive oil.


  • 1 1/2 cups dill pickle juice
  • 1 ripe avocado
  • 1/4 cup extra virgin olive oil


  1. In a food processor, combine avocado, and pickle juice. Run processor until smooth and creamy.
  2. With processor running on low, stream in olive oil through the shoot until combined.

Peanut-Lime Dressing

Peanut-Lime Dressing
This dressing is so delicious. We joke that we should serve it as a drink! Besides tasting amazing on Crunchy Chinese Chicken Salad with Wonton Chips, it’s also tasty served over grilled chicken or tossed with rice noodles and green onions as a simple side dish.


  • 2 tablespoons brown sugar
  • 1/4 cup canola oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons dark sesame oil
  • 2 tablespoons creamy peanut butter
  • 1/2 teaspoon kosher salt
  • 2 green onions, cut into 2-inch pieces
  • 1 garlic clove, peeled


  1. Place all ingredients in a blender; process until smooth.
  2. Cover and chill up to 3 days.

Greek Goddess Dressing

Greek Goddess Dressing
If you think of creamy dressings as junk food, using this Greek yogurt blend instead of sour cream or regular mayonnaise will change your mind. Use the dressing like you’d use any ranch or Green Goddess dressing—on salads, as a dip for veggies, or as a sauce for anything your kids claim they won’t eat. It can also be used as a marinade, on top of baked potatoes, or served as a dipper for your oven fries. Now you can serve creamy dressings without the guilt.


  • 2/3 cup nonfat buttermilk
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup canola mayonnaise
  • 1 tablespoon thinly sliced shallots
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small garlic clove, peeled


  1. Place all ingredients in a blender; process until smooth.
  2. Cover and store in refrigerator up to 1 week.

Basil Oil

Basil Oil
Fresh basil can add such a hit of flavor to so many things: soups, grilled chicken, panini, or a fresh tomato and mozzarella salad. If you’ve found fragrant, fresh basil, or have grown your own, use it in this oil. Freeze extra oil in ice-cube trays.


  • 1/2 cup fresh basil leaves, tightly packed
  • 1/2 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon grated fresh Parmesan cheese


  1. Place first 4 ingredients in a food processor; pulse 5 times or until pureed.
  2. Add cheese; process until blended.

Cook’s Note

People ask all the time how to keep their basil green and fresh. When you buy a bunch of basil, trim the ends and place it in a glass (stems down) with an inch of water at the bottom. Cover the glass with a plastic bag and leave it on your countertop. You won’t believe how long it stays green.

Cucumber-Basil Dressing

Cucumber-Basil Dressing
Tomatoes, meet a new best friend.


  • 4 cups peeled, seeded, and thinly sliced cucumbers
  • 2 teaspoons table salt
  • 1 1/2 cups Greek yogurt
  • 1 1/2 cups mayonnaise
  • 2 tablespoons finely grated sweet onion
  • 1 tablespoon finely grated garlic
  • 1/2 cup chopped fresh basil
  • 1/2 cup whole buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


  1. Toss together first 2 ingredients; drain in a colander 30 minutes.
  2. Whisk together yogurt and next 9 ingredients.
  3. Stir in cucumbers; let stand 30 minutes.
  4. Refrigerate up to 2 days.

Green Goddess Dressing

Green Goddess Dressing


  • 1/2 medium ripe avocado
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, finely chopped
  • 2 oil-packed anchovies, very finely chopped
  • 1/4 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 3/4 cup olive oil
  • 1/4 cup heavy cream
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped shallot
  • Salt and pepper


  1. Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Blend until pureed.
  2. While the motor is running, pour in your 3/4 cup olive oil in a steady stream.
  3. Whisk in the heavy cream.
  4. Stir in your chopped basil, parsley, tarragon, and shallot.
  5. Season with salt and pepper.
  6. Taste it — it’s good!
  7. Cover your mixture and put it in the fridge for at least 3 hours.
  8. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days. Enjoy at your leisure.