Buttermilk Ranch Dip Mix & Dressing Mix
Made from scratch at the Firehouse Pantry

Everyone's favorite! Made with real sweet cream buttermilk and fresh-tasting herbs and spices. Not only can you make a classic buttermilk ranch dressing or a cool, creamy ranch dip with this mix, it also seasons potatoes, pork chops, meatballs and more! No MSG. Vegetarian.

Net weight: approx. .7 oz.

Yield: approx. 2 cups of dip.

Serve With: Buffalo Wing Pretzel Crisps, Garlic Pretzel Crisps, Lightly Salted Pretzel Crisps, bread cubes, vegetable sticks, potato chips.

Creamy Dip: Mix with 1 cup mayonnaise and 1 cup sour cream or plain yogurt.
Low-Fat Dip: Mix with 2 cups reduced-fat sour cream or plain yogurt.
Cheeseball/Spread: Mix with 8 oz. softened cream cheese and 2 Tbls. milk or buttermilk. If desired, roll into a ball and chill until firm.
Buttermilk Ranch Dressing: Mix with 1 cup mayonnaise and 1/2 cup buttermilk.

Contains dairy. Manufactured in a facility that also packages wheat, dairy, soy, egg, peanuts, and tree nuts.

~~~~~~~~~~~~~

Recipe: Recipe: Buffalo Chicken Dip
Layers of spicy chicken, creamy ranch, and melted cheese make a sinful dip! Serve hot dip with celery sticks and tortilla chips.

1 pound boneless, skinless chicken breasts
8 oz. cream cheese, softened
1/2 cup prepared Buttermilk Ranch Dressing
1/4 - 1/2 cup Frank's Red Hot Sauce or Frank's Buffalo Wing Sauce
8 oz. package shredded mozzarella cheese

~ Boil chicken in water or grill until cooked through. Drain (if boiled) and set aside and allow to cool.
~ Spread cream cheese evenly over the bottom of a 9" x 9" x 2" baking dish. Spread Buttermilk Ranch Dressing evenly over cream cheese. Set aside.
~ Shred chicken and mix with hot sauce. Spread evenly over Ranch Dip.
~ Sprinkle cheese evenly over top of chicken.
~ Cover dish with aluminum foil and bake in a 350 degree oven for 30 minutes.

~~~~~~~~~~~~~

Recipe: Spicy Ranch Cracker Bombs
The perfect party and bar snack! Spicy, salty, crunchy, and irresistible.

1/4 cup vegetable oil
1 packet Buttermilk Ranch Dressing Mix
1 tsp. Ground Chili Pepper (see notes below)
1 tsp. Granulated Garlic OR Granulated Onion
1/2 tsp. Lemon Pepper Seasoning OR Garlic Pepper Seasoning
5 cups oyster crackers

~ In a large bowl stir together oil, Ranch Dressing Mix, Habanero Pepper, Garlic/Onion, and Lemon Pepper/Garlic Pepper.
~ Add oyster crackers to bowl and toss to coat.
~ Spread crackers evenly on a baking sheet.
~ Bake in a preheated 250 degree oven for 15 - 20 minutes, stirring gently halfway through cooking time.
~ Allow to cool completely before serving.
~ Store in an airtight container.

For mild crackers, use: Ancho or Chipotle
For medium spiced crackers, use: Cayenne or Jalapeno
For spicy crackers, use (with caution): Ghost Chili or Habanero

~~~~~~~~~~~~~

Recipe: Buttermilk Ranch Mashed Potatoes
Transform that boring ol' side dish into something everyone will savor!

6 medium potatoes, peeled
1 cup prepared Buttermilk Ranch Dip
1/4 cup butter or margarine
1/4 cup milk or sour cream

~ Cut potatoes into eighths. Boil or steam until fork tender. Drain.
~ With an electric mixer or hand masher, beat together cooked potatoes, Buttermilk Ranch Dip Mix, butter or margarine, and milk or sour cream until smooth.

~~~~~~~~~~~~~

Recipe: Cattle Ranch Meatballs
Flavorful and easy stovetop meatballs to serve as an appetizer, over a bed of pasta, or on a sandwich.

1 pound lean ground beef
1 packet Buttermilk Ranch Dip Mix, unprepared
2 Tbls. butter or margarine
1/2 cup beef broth or chicken broth

~ Knead together beef and Buttermilk Ranch Dip Mix. Roll into 1" balls.
~ In a large skillet over medium-high heat, melt butter. Brown meatballs in butter on all sides.
~ Add broth to skillet, cover, and simmer 10-15 minutes, or until meatballs are cooked through.

~~~~~~~~~~~~~

Recipe: Simple Cucumber Ranch Salad
Colorful, creamy, and delicious, not to mention easy!

1 packet Buttermilk Ranch Dip Mix, prepared for Dip
3 large cucumbers, peeled & sliced
8 oz. bag matchstick carrots
1/4 - 1/2 cup chopped red onion

~ Stir together desired amount of dip with vegetables no more than 2 hours before serving; refrigerate until ready to serve.