Uncle Dan's Recipes
This recipe was submitted to Uncle Dan's by one of our customers, Ron, in Spokane, Washington.
Bacon Avocado Options Sandwich Recipe
We call this the options sandwich because of all the quick and simple variations it offers. The sandwich offers great flavors in a very easy to make sandwich that is perfect for flying out the door with you on your way to work or the gym.
- ½ teaspoon of Uncle Dan’s Classic Ranch Seasoning (unprepared) or 2 tablespoons of prepared Uncle Dan’s Classic Ranch Salad Dressing
- 1 avocado
- 2 slices of your favorite bread (toasted)
- 1 pinch of red pepper flakes (optional)
- 1 egg, prepared how you like it (optional)
- 1 teaspoon of chopped bacon bits (optional)
- Toast bread.
- Pit and slice your avocado into thin slices and lay across toast.
- Sprinkle with Uncle Dan’s or drizzle with pre-pared Uncle Dan’s.
- Finish with red pepper/egg and/or bacon bits.
Easy Artichoke Crab Dip Recipe
One of the easiest recipes you'll ever make! Our easy Artichoke Crab Dip recipe is sure to be a favorite in your house.
- 1 package of Uncle Dan’s Classic Ranch or Creamy Ranch Mix
- 1 (16 ounce) container of greek yogurt
- 1 (14 ounce) can of artichoke hearts, rinsed, drained and chopped
- ¾ cup of cooked crabmeat (rinsed and drained) or imitation crab
- 2 tablespoons of chopped red or green bell pepper
- Sliced french bread, crackers, or fresh vegetables, for dipping
- Combine dips mix with sour cream.
- Stir in artichoke hearts, crabmeat, and bell peppers.
- Chill 30 minutes.
- Serve with sliced french bread, crackers, or fresh vegetables.
Major Ric's Pretzel Recipe
- 1 pound of mini twist pretzels
- 4 ounces of Orville Redenbacher popcorn oil (can substitute with olive oil)
- ½ a package of Uncle Dan’s® Classic Ranch Seasoning and Salad Dressing
- ¼ to ½ teaspoon of garlic powder*
- ¼ to ½ teaspoon of dill weed*
- *The amounts of garlic powder and dill weed can be varied according to your taste.
- Pour the dry ingredients into a mixing bowl, add the popcorn oil and mix thoroughly with a whisk or electric mixer.
- Spread the pretzels out in a large 10” by 16” roasting pan and pour the marinade evenly over all of the pretzels. The dry ingredients are not completely absorbed in the oil so it is best to use a tablespoon to ladle the marinade over the pretzels.
- Every 10-15 minutes for the next hour and a half use a spatula to stir the pretzels and keep doing this until they fully absorb all the marinade. When this is done, I can assure you that the pretzels will not be soggy, and I can also assure you that you will find it impossible to eat just one.
- For 2 or 3-pound batches, just double or triple all of the ingredients. If you are going to make more than 3 pounds, I would suggest using two roasting pans; the thinner the layers of the pretzels, the quicker and the more evenly the marinade will be absorbed.
Bacon Dilly Asparagus Video Recipe
Welcome to Afternoon with Uncle Dan Season Three!
- 1 package of Uncle Dan’s California Country Dill
- 2 cups of sour cream or greek yogurt
- 4 ounces of cooked bacon, chopped
- 2 bunches of asparagus
- Asparagus – Boil, steam or BBQ until cooked to preference.
- While asparagus is cooking mix up the Uncle Dan’s Country dill.
- Move cooked asparagus to serving plate and drizzle generously with the Uncle Dan’s Country Dill sauce.
- Top with bacon garnish. Serves 6 to 8.
- Note: To make this for a smaller family or less than 4 people cut the above recipe in half.
Chipotle Ranch Biscuits
This recipe comes to us from the website nomnerd.com and Chef Greg Kauwe.
"Most people just add a variety of dressing packets to a creamy substance (mayo, cottage cheese, buttermilk) to create *other* flavored substances, so I decided to utilize one of these packets to make it an integral part of a dish. For this dish, I used Uncle Dan’s Chipotle Ranch Seasoning and Dip Mix. For experimental reasons, I cut this recipe in half, which yielded about 3 biscuits. The above recipe will give you around 6-7."
- 3 teaspoons of Uncle Dan’s Chipotle Ranch Mix (you can use more than 3 teaspoons depending on how much flavor you want)
- 2 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 3/4 cup of milk
- 1/3 cup of butter
- Put your butter in the freezer & preheat your oven to 350. GO. NOW!
- Put the dry ingredients together in a bowl and WHISK them together. Whisking breaks down the bits into smaller bits to create even distribution. I might even recommend sifting, but hey, lets not get crazy.
- Now take your butter out of the freezer and dice it. Add the butter cubes to the dry ingredients and mix it in with your hands. It’s a dough people, come on. Your great grandma didn’t have a food processor. She had two hands and a lot of time. Rub the butter into the dry ingredients making sure its evenly disbursed throughout the mixture. Now its important that the butter remain in fragments, so don’t go mushing it in all hardcore.
- After the butter is evenly disbursed, add the milk. Continue mixing with your hands until the dough comes together. If you see pieces of butter in there, don’t freak out, its cool. It’s supposed to be that way…
- Now take the dough out and wrap it in plastic wrap and toss it in the fridge for about 30 mins. Or, you can be like me and toss it in the freezer for 10 mins. The key here is to cool it down so we can build the buttery layers of the biscuit.
- Take the dough out now, give it a light dusting of flour and roll it out with a rolling pin.
- After you have rolled the dough about 2-3 times it’s size, fold it in half then repeat the process two more times. We’re building the actual layers of the biscuit when we do this. Now put it back in the plastic and into the fridge/freezer again. After 10 mins, take it out and do the roll and fold process four more times. Now roll the dough out to about 1/4-1/2 inch thick…and now you’re ready to cut the biscuits!
- I like to use a coffee cup to cut my biscuits because its easier and cheaper. But if you feel like blowing your money on a “biscuit cutter” that’s fine too. Lay your cut out biscuits on a cookie sheet and give them a light basting of butter (it makes them shine!!).
- Toss your biscuits into the oven at the standard 350 degrees for about 25 mins, or until they puff up and get golden brown.
- Then TADA. Done. I like to put butter on mine and top it off with a little basil, but you can cut them open and spread some jam on it or honey, all depending on how you like your biscuits and how much of the Chipotle Ranch taste you can handle. However, the jam or honey would make for a great salty/sweet contrast.
Southern French Bread Recipe
Super simple appetizer. Fresh and easy french bread!
- 1 loaf of french bread
- 1 package Uncle Dan’s® Classic Ranch Seasoning and Dressing
- Sprinkle one half package Uncle Dan’s® Classic Ranch Seasoning and Dressing mix over buttered French bread.
- Broil until lightly browned.
- Slice and serve.
Chipotle Ranch French Fries Recipe
Simple yet delicious French fry recipe!
- 1 package Uncle Dan’s® Chipotle Ranch Seasoning and Salad Dressing Mix
- 1 bag of frozen French Fries
- Sprinkle Uncle Dan’s® Chipotle Ranch Seasoning & Dip Mix over French fries. Cook according to package.
Uncle Dan's Fettuccine Alfredo
Use Uncle Dan’s® Original Southern Classic Ranch Seasoning and Salad Dressing to create a unique and tasty Fettuccine Alfredo.
- 6 ounces of Fettuccine noodles cooked according to package directions
- 1 cube (1/2 cup) butter
- 1⁄2 package Uncle Dan’s® Original Southern Classic Ranch Seasoning and Salad Dressing
- 1⁄2 cup grated Parmesan cheese (or more to taste)
- Melt 1 cube (1/2 cup) butter or margarine.
- Add one half package of Uncle Dan’s® Classic Ranch Seasoning and Dressing mix.
- Stir in Parmesan cheese.
- Pour over pasta, toss lightly and serve.
- Add more Parmesan cheese if desired.
Baked Sliced Potatoes Recipe
- 4 medium baking potatoes
- 2 to 3 tablespoons melted butter or margarine
- 1/2 package Uncle Dan’s® Original Southern Classic Ranch Seasoning and Dressing Mix
- 4 tablespoons grated Cheddar Cheese
- 1-1/2 tablespoons grated Parmesan Cheese
- Scrub and rinse potatoes.
- Cut potatoes into thin slices being careful not to cut all the way through.
- Place potatoes in baking dish and fan slightly.
- Drizzle with butter and sprinkle on seasoning mix.
- Bake at 425 for 50 minutes.
- Remove from oven and sprinkle with cheeses.
- Bake an additional 10-15 minutes until cheese is melted and potatoes are lightly browned and soft inside.