Cooking & Baking

the thicker stuff kind of skeeves me out. for a first step you could try the dry hidden valley mix (as I recall it comes in two versions - dressing and dip but they are the same and one is just a bit cheaper, though I don't recall which) that you mix with milk and mayo or sour cream.

mine was a rip off version of that off the internet that has been tweaked just a bit over the years -

for 2 cups of finished product -

1 cup buttermilk (can even do the old trick of a tablespoon of lemon juice or vinegar fill to 2 cup of milk, let sit for a bit - but it will be even thinner)
1 cup mayo for dressing, sour cream (or yogurt or combo) for dip
1/2 teaspoon dry parsley
slight 1/4 teaspoon pepper
slight 1/4 teaspoon onion powder
pinch garlic powder
3/8 teaspoon salt
sprinkle of dry dill weed

mix well - I use a 1.5 pint jar so there is room to shake

I also keep a jar of the dry and just use 2 good teaspoons in the above

slight 1/4 cup salt
1/4 cup dry parsley
1 Tablespoon onion powder
slightly rounded Tablespoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dill