Trav's Peppercorn Ranch Dressing

This one is for you, Sarah. It's egg-and-tomato free.

TRAV'S PEPPERCORN RANCH DRESSING

This recipe is made in two parts. In part one, you make the dry mix, which you store in the pantry or the freezer until ready to use. In part two, you complete the recipe by adding the perishable ingredients. This way, you can make as much dressing as you need, and not have to worry about it going bad before you can use it. Very helpful, since it doesn't contain any preservatives.

Dry Mix:

8 saltine crackers
12 whole peppercorns
1/2 cup dry parsley flakes
1/2 cup dry onion flakes
1 tablespoon dried dill
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon celery salt
1 tablespoon sea salt

Pulverize the saltine crackers, peppercorns, and onion flakes in a food processor until finely ground. Add other ingredients and mix well, then store in an airtight container until ready to use.


Dressing:

1 tablespoon of dry mix (more or less to taste)
1 tablespoon grated Parmesan cheese
1 cup milk
1 cup sour cream or plain yogurt

Beat with an electric mixer until smooth. Makes 2 cups.

If you like your ranch dressing to be extra tangy, use sour cream. Otherwise, use the yogurt instead. Some people prefer to use mayo in place of sour cream or yogurt, but I don't like mayo at all.