4 saltine crackers, finely crushed (should look like a powder)
1/2 cup dried parsley
2 tablespoons dried minced onion
1/2 tablespoon dried dill
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon garlic powder Ranch Dip:
1 cup vegan mayonnaise (I use Vegenaise)
3/4 cup vegan sour cream (I use the Tofutti better than sour cream)
1/4 cup unflavored nondairy milk
1 tablespoon ranch packet mix (recipe above)
1. Mix together all the dry ingredients. Put in a zip top bag and seal (it will make a lot more than you will need).
2. To make dressing, whisk together the wet ingredients and add the 1 tablespoon packet mix.
3. Let chill before serving.
This works great as a dip. If you want it for a salad dressing, use 1/2 cup vegan sour cream and 1/2 cup nondairy milk.
Source of recipe: I modified this recipe from a Hidden Valley ranch packet