Combine Hidden Valley Ranch salad dressing mix with dill weed and oil.
Pour over crackers; stir to coat.
Place in a warm 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking. Excellent as an appetizer or snack, even great in soup.
Preheat oven to 350\u00b0.
Dip chicken in mixture and melted butter, pepper sauce and vinegar.
Put in baking pan.
Sprinkle with 1 package dry dressing mix.
Bake 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with celery sticks and prepared Hidden Valley Ranch dressing as dip.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Preheat oven to 350\u00b0.
Dip chicken into mixture of melted butter, pepper sauce and vinegar; put in baking pan.
Sprinkle with 1 package of dry dressing mix.
Bake for 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with prepared Hidden Valley Ranch salad dressing as dip.
In a large salad bowl, layer each ingredient listed individually.
The Romaine lettuce should be on the bottom layer, followed by the other ingredients.
After all ingredients have been layered, mix the package of Hidden Valley Ranch salad dressing and pour over salad.
Drain English peas and put them aside.
Wash vegetables and drain.
Break lettuce into bite size pieces.
Place in a large bowl 1/2 of the lettuce, then put a layer of broccoli and then a layer of cauliflower.
Next put a layer of peas and a layer of cucumbers. Top with the remaining lettuce.
Mix up a package of Hidden Valley Ranch salad dressing and pour over salad.
Top with onion slices then cheese.
You can add bacon bits if you like.
Chill and serve.
Wash cauliflower and broccoli.
Cut in small pieces.
Add peas.
Mix mayonnaise, sour cream, Hidden Valley Ranch salad dressing mix, sugar, salt and garlic powder. Add to vegetables and let stand a couple of hours or overnight in refrigerator.
Add cheese before serving.
Makes 10 to 12 servings.
Mix Hidden Valley Ranch with mayonnaise and milk.
Add cream cheese.
Beat well with mixer.
Add Cheddar cheese and blend. Cover and freeze for 30 minutes.
Shape into a ball and roll in toasted almonds.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Combine salad dressing mix and oil.
Add dill weed, garlic powder and lemon pepper.
Pour over crackers; stir to coat.
Place in warm oven.
Use very low temperature for 15 to 20 minutes.
reek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza
Prepare mashed potatoes from scratch or instant mashed potatoes according to package directions, omitting salt.
Stir in Hidden Valley Original Ranch salad dressing mix or Hidden Valley Ranch lite mix and, if desired, add butter or margarine.
Serves 4 to 6.
Combine Hidden Valley Ranch mix with dill weed, oil and garlic powder.
Pour over crackers; stir to coat.
Place in warm oven, 250\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking; cool.
Place in tight covered container.
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix.
Fill potato skins with mixture.
Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375\u00b0 or microwave until cheese melts.
continue with directions.
Combine Hidden Valley Ranch and Greek Yogurt; set aside
Combine salad dressing mix and oil.
Add dill weed, garlic powder and lemon pepper.
Pour over crackers; stir to coat.
Place in warm oven.
Use very low temperature for 15 to 20 minutes.
Brown ground chuck and onion together.
Once browned, add Lawry's taco seasoning and Hidden Valley Ranch salad dressing mix. Mix together thoroughly.
Add stewed tomatoes, Ro-Tel, corn and beans.
Bring to a boil.
Reduce heat, cover and simmer.
Serve over Fritos.
Top with cheese.
Arrange chips in shallow baking dish.
Pour salad dressing over chips.
Sprinkle cheese and green onions evenly over chips and dressing.
Bake at 350\u00b0 for 8 minutes or until cheese is melted slightly.
You can also heat in microwave instead of oven. Put on High for 2 to 3 minutes or until cheese is slightly melted. Additional topping suggestions:
sliced ripe olives, jalapeno peppers and diced bell peppers.
Preheat oven to 350\u00b0.
Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper.
Mix cream cheese, green onions and Hidden Valley dressing mix until blended.
Spread 1/4 of mixture on each tortilla.
Drain vegetables by blotting on paper towel.
Sprinkle equal amounts of vegetables on cream cheese mixture.
Roll tortillas tightly. Refrigerate at least 2 hours.
Cut into 1-inch slices.
Discard ends.