1/2 C   Olive Oil

1/2 C   Vinegar*

1/4 C   Dry(Kraft) Parmesan

1/2 tsp Salt

1/2 tsp Fresh-Cracked Black Pepper

1/3 C   Mayo

1 Tbs   Lemon Juice

1.5 Tbs  Rae & Ryan's Italian Seasoning 
        
* Red wine vinegar is best for this,
but a great life hack is to use the 
leftover marinade from a jar of
marinated artichokes!*

Combine all ingredients
except the oil and mix
thoroughly.

Either combine in a blender
you can drizzle the oil into
or a deep bowl that you can
use an immersion blender in.

Blend well by drizzling
the oil in slowly to fully
emulsify and get a great a
creamy consistency.

Store in the fridge
once made. Recipe yields
apx 1.5 Cups.

1 Pint      Sour Cream

3 Tbs (1 ounce)  Rae & Ryan's Cucumber Dill Dip 

One 2 ounce packet will
boldly season 2 pints(32 oz)
of sour cream when measured
at 3 TBS(1 ounce) per
pint (16oz).
Start with 2 Tbs and add
more to taste. Mix very well
into sour cream and allow to
rest in the fridge for at
least two hours, best if left
overnight.
Stir very well again before
serving and enjoy!
Original Ruffles is our
favorite dip chip 🙂
Veggies are also great,
if not  better, for this dip
and you should experiment
with sour cream and yogurt
to see which you like better!

1 C   Greek Yogurt

1/2 tsp Salt

1/4 tsp Fresh-Cracked Black Pepper

2 Tbs   Lemon Juice

3-4 Tbs  Rae & Ryan's Cucumber Dill Dip 

1/3 C   Milk* 

*Thin with milk as needed to desired consistency
        

Combine all ingredients
and mix thoroughly.

Best if allowed
to marinate in the fridge
for 2+ hours before use.

1.5 C   Greek Yogurt

1.5 tsp Salt

1/2 tsp Fresh-Cracked Black Pepper

1/4 C   Lemon Juice

1/3 C   Olive Oil

1.5 Tbs  Rae & Ryan's Greek Seasoning 

1-2 Tbs   White Sugar (to taste)
        

Combine all ingredients
except the oil and yogurt
and mix thoroughly.
Slowly drizzle in the oil
while whisking or blending
vigorously to emulsify.
Add the yogurt and mix
thoroughly.

Best if allowed
to marinate in the fridge
for 2+ hours before use.

1 Pint      Sour Cream

2.5 Tbs (.875 ounce)  
Rae & Ryan's Southwest Dip

One 1.75 ounce packet
will boldly season 2
pints(32 oz) of sour
cream when measured
at 2.5 TBS(1 ounce)
per pint (16oz).
Start with 2 Tbs and
add more to taste.
Mix very well into
sour cream and
allow to rest in the
fridge for at least
two hours, best if left
overnight.
Stir very well again
before serving and
enjoy!
Original Ruffles is our
favorite dip chip 🙂

.5 C   Mayo

.5 C   Sour Cream

1/3 C  Milk

.5 oz  Fresh Lime Juice

3 Tbs  Rae & Ryan's Southwest Dip

Combine all ingredients
and mix thoroughly.

Best if allowed
to marinate in the fridge
for 2+ hours before use.

1.5 C    Oil

1/4 C  Apple Cider Vinegar

1/4 C  Lemon or Lime Juice

.5-1 tsp  Salt

4 Tbs  Rae & Ryan's Southwest Dip
             ~OR~
4 Tbs Rae & Ryan's Taco Seasoning

*Optional
1 C Mayo or Sour Cream for a
creamy vinaigrette

Combine all ingredients
except the oil and mix
thoroughly.

Either combine in a blender
you can drizzle the oil into
or a deep bowl that you can
use an immersion blender in.

Blend well by drizzling
the oil in slowly to fully
emulsify and get a great a
creamy consistency.

Wet

1 C       Mayo
1/4C      Apple Cider Vinegar 
1/2 Tbs+  Lemon juice
1/2 Tbs   Worcestershire sauce.
1 Tbs     Brown Mustard
1 Tsp     Minced Garlic
1/2 Tbs+  Hot sauce of choice -  to taste
2 Tbs+    Prepared Horseradish -  to taste

Dry

2 Tbs     Brown Sugar
1/2 tsp   Salt
1/2 tsp   Black pepper
1 tsp     Paprika
1 tsp     Onion Powder
1/4 tsp   Celery Seeds(optional)
2.5 Tbs  Rae & Ryan's Poultry Seasoning

Combine all the wet
ingredients and mix
thoroughly.

Add all the dry
ingredients and whisk
thoroughly.

Let rest and marry
in the fridge for
at least 2 hours
before using.

This sauce is great
basted on chicken thighs
at the end of being
cooked and as a finishing
sauce on the table.
Also makes a great
coleslaw dressing!