I found this easy recipe today and although I love my dip since it’s 3 ingredients: dill, garlic salt, sour cream; I was looking for a good ranch dressing and this fit the bill. Let me know what changes you make and visit Mindy’s website and tell her thanks too.
I finally made this as a dressing. It was really salty! My hubby didn’t mind but I did. So if you are like me go for less salt and add more later if it needs it.
Homemade Ranch Mix
1 cup dried minced onions
7 tbsp parsley flakes
4 tbsp unrefined sea salt (if using refined salt use less)
1 tbsp garlic powder
Mix together and store in an air tight container.
Tip: You can also try adding some dill to your mix. I LOVE it with added dill, but my husband does not, so I leave it out.
To make the dip: Mix 1 Tablespoons dry mix per 1 cup sour cream. Mix up a few hours before serving to blend flavors. (Sometimes, I also like to do half sour cream and half yogurt (or kefir). This makes the dip a little runnier and gives it a really great flavor!)
Bonus! You can also use this mix to make Ranch dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk, sour cream, kefir, or yogurt.
Posted By Mindy On March 8, 2011 @ 2:55 pm
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I recently went to Germany and had the chance to experience real German Spatzle. I’ve been making them for years since my mother went in the early 90’s and I have to say I think I like my whole wheat version better. This is great as a side or in Chicken Noodle soup with much less work.
If you don’t have a Spatzle Maker use a cheese grater with large holes and a tuna can with both ends taken off.
Image via Wikipedia
2 c whole wheat flour
1 tsp salt
3/4 c whole milk
Bring a large pot of water to a boil. Meanwhile, mix the eggs & milk together then add to flour and salt. Stir just till comes together as a soft almost runny dough. Plop the dough into the plastic part of the spatzle maker or the tuna can that is on the cheese grater. Stradle the spatzle maker or cheese grater across the top of the pan and run the can across the top as the dough drops into the boiling water. It’s done as it floats to the top.
We eat this as a side dish with butter or you can fry it in onions, butter and Swiss or parmesan cheese. We also use these in homemade chicken noodle soup. So much faster than rolling out dough and cutting into noodles.
What in the word is an Ilya? Well it’s someone’s name. My cousins old boyfriend actually. I made up this recipe when she was visiting and she joked that we should name them after her boyfriend. I haven’t thought of a new name yet. Pretty funny huh?! Well if you have an idea for a name feel free to leave me a comment.
This is so easy and sooo yummy!
2-3 c. cooked garbanzo beans You can use canned but you must cook them an additional 15 min if you do. Cooked from dry is sooo much better though.
1/2 c Olive oil
1/2 c Balsamic Vinegar This really is to taste. I didn’t measure as usual.
4 tsps minced garlic
1/2 red pepper chopped small
Heaping 1/2 c Romano or Parmesan cheese grated.
Salt & Pepper
Mix all together and let sit in fridge for at least 1 hour but next day even better.
Serve over toasted baguette slices, crackers or with veggies like jicama.
One of my very favorite recipes! Great as an appetizer, snack or a side for dinner.