Homemade Dry Ranch Seasoning

I use this a lot, so I usually make a quadruple batch and keep some on hand.

Makes about 1½ tablespoons (1 serving)

• 1 tablespoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon dried dill
• ¼ teaspoon pink Himalayan salt
• ¼ teaspoon onion powder
• ⅛ teaspoon black pepper

Combine all the ingredients in a food processor and pulse until the mixture is roughly chopped. Store in a covered container at room temperature for up to 4 months.

Note: To make a large batch to keep on hand, increase the amounts of ingredients as follows: ¼ cup dried parsley, 2 teaspoons garlic powder, 2 teaspoons dried dill, 1 teaspoon pink Himalayan salt, 1 teaspoon onion powder, and ½ teaspoon black pepper. This makes about 6 tablespoons seasoning.

Nutritional Info (per serving)

Calories 20, fat 0.2 g, protein 1.1 g, carbs 4.5 g, fiber 1.5 g