This recipe makes a TON of dry mix- well, add it up:
¼ + 1 ½ + ½ + ¼ + ¾ =… (not going to lie, I used a calculator) 3 ¼ CUPS.
The reality is that the first time I made it, I didn’t have enough black pepper so I cut the recipe in half and it lasted through continual use for a couple of months. It’s strong stuff so a little goes a long way.
The next time, I had bought costco sized black pepper so I made a full batch (pictured in pint size mason jars) and gave a jar to my brother.
uses: add to greek yogurt for a healthier ranch dip- 2-3 tsp per 1C yogurt depending on desired flavor. The flavor intensifies after sitting/marinating. Add to hashbrown casserole and many other recipes for extra flavor. Also used in the oven-ranch shrimp (recipe to come).
- .25 C black pepper
- 1.5 C parsley flakes
- .5 C garlic salt
- 2 Tbs kosher salt
- .25 C garlic powder
- .75 C onion powder
- 2 Tbs dill weed
- combine all ingredients and store in airtight container for 4-5 months
- shake before use