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Jalapeno Ranch Salad Dressing
Lunch American

Jalapeno Ranch Salad Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Simple Ranch Chicken Macaroni Salad
Lunch

Simple Ranch Chicken Macaroni Salad

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
  2. 2 In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

By Pamela Batovsky

Five Food Groups Macaroni Salad
Lunch American

Five Food Groups Macaroni Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool.
  2. 2 In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

By MAMADAVIS

Creamy Apple Slaw
Lunch American

Creamy Apple Slaw

5.0

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

By Caroline

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

Slow Cooker, Easy Baked Potato Soup
Lunch American

Slow Cooker, Easy Baked Potato Soup

4.6

Prep
15 min
Cook
435 min
Total
450 min

Instructions

  1. 1 Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
  2. 2 Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
  3. 3 Pour water into the slow cooker.
  4. 4 Cook on Low 7 to 9 hours.
  5. 5 Pour half-and-half into the soup; cook another 15 minutes.
  6. 6 Garnish with Cheddar cheese and green onion to serve.

By The-Baby-Bow-Lady

Southwest Chicken Salad
Lunch American

Southwest Chicken Salad

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use.
  3. 3 Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined.
  4. 4 Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board.
  5. 5 Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates.
  6. 6 Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.

By Soup Loving Nicole

Primo Pasta Salad
Lunch American

Primo Pasta Salad

3.5

Prep
45 min
Cook
10 min
Total
235 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Grilled Gyro Burgers
Dinner European

Grilled Gyro Burgers

4.0

Prep
30 min
Cook
14 min
Total
44 min

Instructions

  1. 1 In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
  2. 2 Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
  3. 3 Grill patties on medium heat for 7 minutes each side, turning once.
  4. 4 Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

By Theresa

Two-Ingredient Ranch Kosher Dill Pickle Spears
Pantry American

Two-Ingredient Ranch Kosher Dill Pickle Spears

5.0

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Open pickle jar; remove 3 tablespoons pickle brine. Add ranch dressing mix to jar; screw on lid and shake until evenly combined.
  2. 2 Refrigerate for 24 hours, shaking the jar every 8 hours.

By Soup Loving Nicole

Ranch Mashed Potatoes for Two
Dinner

Ranch Mashed Potatoes for Two

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring chicken broth to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain.
  2. 2 Beat potatoes with an electric mixer until smooth. Mix in dressing mix.

By Christina Vance

Ranch Mix Saltine Crackers
Appetizer American

Ranch Mix Saltine Crackers

4.9

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Place oil and ranch dressing mix into a 2-gallon resealable plastic bag; seal the bag and shake until well combined. Add crackers and shake until crackers are evenly coated.
  2. 2 Set crackers aside to absorb coating, about 3 hours, shaking the bag every 30 minutes. Enjoy as a snack or with a dip.

By Audrey

Air-Fried Carrot Chips
Snack

Air-Fried Carrot Chips

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Combine carrot chips and olive oil in a resealable bag and toss to coat. Sprinkle with dry ranch seasoning.
  3. 3 Air-fry until crispy, 10 to 12 minutes, stopping every 3 minutes to give the air fryer basket a shake.

By thedailygourmet

Chicken Cheese Ball
Appetizer

Chicken Cheese Ball

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
  2. 2 On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

By Laura B.

Air Fryer Buffalo-Ranch Chickpeas
Appetizer American

Air Fryer Buffalo-Ranch Chickpeas

4.2

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place another layer of paper towels over chickpeas and gently press to remove excess moisture.
  3. 3 Transfer chickpeas to a large bowl. Add wing sauce and toss to combine. Add ranch dressing mix and stir until evenly coated.
  4. 4 Place chickpeas in an even layer in the air fryer basket.
  5. 5 Cook in the preheated air fryer for 8 minutes. Shake and cook for 5 minutes more. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for 5 minutes and serve hot.

By Soup Loving Nicole

Baked Pumpkin Seeds
Appetizer American

Baked Pumpkin Seeds

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss pumpkin seeds, oil, and ranch dressing mix together in a bowl until evenly coated; spread onto a baking sheet.
  3. 3 Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

By Jenrocks2

Baked Sugar Snap Peas with Ranch
Dinner

Baked Sugar Snap Peas with Ranch

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
  3. 3 Bake in the preheated oven until peas are tender, about 20 minutes.

By Leslie Asquith

Ranch Dipping Sauce
Dinner

Ranch Dipping Sauce

4.5

Prep
485 min
Cook
Total
485 min

Instructions

  1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

4-Ingredient Bacon Ranch Cheese Ball
Appetizer

4-Ingredient Bacon Ranch Cheese Ball

4.4

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon strips to a lined baking sheet with a drip tray. Refrigerate bacon until crisp.
  2. 2 In a bowl spread out cream cheese and sprinkle ranch seasoning over the cheese. Blend together until well combined.
  3. 3 Chop bacon until it resembles fine crumbs. Reserve 2 tablespoons. Add remaining bacon to the cream cheese mixture. Using clean (gloved) hands roll cream cheese mixture into a ball. Refrigerate for 30 minutes
  4. 4 Combine chopped pecans and reserved bacon in a small bowl. Cover cream cheese ball with pecan bacon mixture. Refrigerate until ready to serve. Let come to room temperature about 30 minutes before serving.

By thedailygourmet

Blackened Chicken Strips
Dinner

Blackened Chicken Strips

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
  2. 2 Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

By Yoly

Simple Ranchy Breaded Fish Fillets

Simple Ranchy Breaded Fish Fillets

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place bread crumbs in a bowl. In a shallow dish, mix dressing mix and oil to form a paste. Coat tilapia fillets with the paste, then dredge in bread crumbs to lightly coat.
  2. 2 Melt butter in a skillet over medium heat. Place fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

By CHEEREEO

Instant Pot® Buffalo Wings
Appetizer

Instant Pot® Buffalo Wings

4.5

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside and place wings on top. Secure the lid, seal, and select Manual setting. Cook on high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Mix wing sauce and ranch dressing mix in a large bowl. Line a baking sheet with aluminum foil.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully. Transfer wings to the bowl of sauce using tongs. Toss to coat.
  4. 4 Place a wire baking rack over the foil-lined baking sheet and arrange wings on top.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil wings for 5 minutes. Flip wings and cook until crispy, about 5 minutes more. Toss with any remaining sauce if desired.

By Soup Loving Nicole

Ranch Potatoes
Dinner

Ranch Potatoes

4.3

Prep
Cook
Total

Instructions

  1. 1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
  2. 2 Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
  3. 3 Beat with a mixer until smooth. Serve immediately.

By Erica