1/2 cup dry buttermilk*
1 tablespoon dried parsley
2 teaspoons freeze dried chives
1 1/2 teaspoons dillweed
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon dried onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
freshly ground black pepper
Whisk together all ingredients in a small bowl. Most buttermilk powders need to be kept refrigerated once opened. If this is true of the one you are using, keep the dry rub refrigerated.
*Look for it in the baking or natural food aisle.
I keep dry buttermilk on hand for baking and one winter day I got to thinking about ways to use it without re-hydrating. While at the grocery store I realized it must be an ingredient in Cool Ranch Doritos and other ranch flavored snack foods. So I decided to try to make my own buttermilk ranch mix. It is so good! Very fresh tasting despite the lack of perishable ingredients.
Short of making my own Doritos (even I have to draw the line somewhere) or sprinkling it on popcorn I wasn’t sure how I’d use it without re-hydrating it. Months went by but I kept the idea in the back of my mind. Then I started thinking of it not just as a topping but as a dry rub and did some experimenting. I found that it was especially good on chicken, it can be just rubbed into the skin before breading and frying or grilling. I bet it would be good in pork or chicken burgers too.
Of course, this mix can all be used to make ranch dip (add to sour cream) or turned into salad dressing (just add some water). But it is fun to use it in unexpected ways.