HERBY RANCH DIP STARTER (Net Wt. 11g)

INGREDIENTS:  Granulated Onion (Dehydrated Onion), Granulated Garlic (Dehydrated Garlic), Dried Dill Weed, Dried Parsley, Seasoned Salt (Himalayan Pink Salt, Sugar, Paprika, Fine Ground Black Pepper, Granulated Garlic, Granulated Onion, Cornstarch, Turmeric, Cayenne Pepper), Fine Ground Black Pepper, Dried Chives

INSTRUCTIONS:  Combine packet contents with 3/4 cup sour cream and 3/4 cup mayonnaise in a bowl until evenly mixed.  Cover and refrigerate.

To prepare as Herby Ranch Dressing, slowly whisk milk into the prepared dip mixture until desired consistency.

To prepare as Blue Cheese Herby Ranch Dip, prepare according to packet instructions and stir in 1/3 cup crumble blue cheese.  Pairs well with buffalo wings.

To prepare as Herby Ranch Meatballs, preheat the oven to 425 degrees F.  Add 1/2 cup panko, 1/2 c milk, 1 egg, 1/3 c grated Parmesan cheese, and the packet contents to a bowl.  Whisk to combine and let sit about 10 minutes until panko has softened.  Add 1 pound of Italian sausage, and gently mix together until just combined.  Line a rimmed baking sheet with parchment paper.  Form meat mixture into 1-inch balls and place on prepared pan.  Bake for 20 minutes.

To prepare as Herby Ranch Veggie Cups, prepare according to packet instructions.  Add about 1-2 tablespoons of prepared ranch dip to the bottom of small, clear, plastic cups.  Add thinly sliced veggies (bell peppers, cucumbers, carrots, celery, snap peas, cherry tomatoes on toothpicks).  Great for parties!

To prepare as Roasted Ranch Chickpeas, preheat oven to 400 degrees F.  Line a small rimmed baking sheet with foil. Drain, rinse, and dry one 14 ounce can of chickpeas. Add chickpeas to prepared pan with 1 tablespoon of olive oil, shaking to evenly coat.  Sprinkle on entire contents of packet, shaking to evenly coat. Roast for about 30 minutes, shaking the pan halfway through.  Place on a paper towel lined plate to cool.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, eggs, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame.  Extend shelf life by storing in a cool, dark, dry place.