Ranch dressing is nice as a dip for raw vegetables.
Why use the mix when you can make homemade?
Authentic ranch dressing requires buttermilk, but since I rarely have that around, I used a combination of Greek yogurt thinned with some half-n-half (milk would have been fine–I just needed to use up the half-n-half). The usual ratio is 1/3 buttermilk, 1/3 sour cream, and 1/3 mayo.
Homemade Ranch Dressing
You could use 1 cup each of buttermilk and mayo instead of the yogurt and half-n-half.
6 ounces Greek yogurt
8 ounces sour cream
half-n-half or milk (enough to thin dressing to desired consistency, about 1/2-1 cup)
1 tsp. grated onion
1 clove garlic, minced
1/2-1 tsp. salt
white pepper, to taste (or black pepper)
2-4 Tbl. minced chives
1/4-1/2 cup Parmesan cheese
2 tsp. Worcestershire sauce, or to taste
lemon juice, to taste
2 tsp. sugar
pinch citric acid (optional, for a little sour tang)
garlic powder, onion powder, to taste, optional
if you like, you can also add some mayo, to taste
Combine everything and adjust to taste.