Used as both a mix for a dip and a dressing, this tangy ranch mix is both tasty and versatile.

Ingredients

• 1/3 cup buttermilk blend powder
• 1/4 cup dried parsley flakes
• 2 tablespoons dried minced onion
• 2 teaspoons salt
• 2 teaspoons garlic powder

Additional Ingredients for Salad Dressing

• 1 cup reduced-fat mayonnaise
• 1 cup plus 6 tablespoons buttermilk

Additional Ingredients for Dip

• 2 cups (16 ounces) reduced-fat sour cream

Preparation

• Combine the first five ingredients.
• Store in an airtight container in a cool dry place for up to 1 year.

Yield: 4 batches (about 3/4 cup).

For Salad Dressing

1. In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix.
2. Refrigerate for at least 1 hour.

Yield: about 2 cups.

For Dip

1. In a small bowl, combine sour cream and 3 tablespoons mix.
2. Refrigerate for at least 2 hours.
3. Serve with assorted crackers and fresh vegetables.

Yield: 16 servings per batch.