Ranch Dressing and Dip (Gluten-Free)

I have yet to find a good gluten-free ranch dressing.  I don't know what it is about ranch, but while some (Kraft and Publix, for example) are gluten-free, I just don't like the taste.  And ranch veggie dip?  Forget it. 

This dressing keeps for a few days in the refrigerator, so it's best made up in small, frequent batches.  I adapted it from this recipe, adding and adjusting the herb ratio. 

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
3/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Optional: 1 tablespoon buttermilk powder

Double the ingredient amount if using fresh instead of dried.

Whisk everything together very well and let sit in fridge for at least 1/2 hour. I've found this to be good for at least 3 days, but the garlic eventually takes over the flavor, battling the other spices to the death and screaming, "there can be only one!"

Hot Spinach-Artichoke Dip (Gluten-Free)

This is a party-size recipe and can expect to cover a dozen or more people at the "dab on a plate with chips" size serving. These ingredients are all "to taste". Personally I like to overload it with spinach, but your mileage may vary.

16 oz cream cheese (or neufchatel)
2 cups of milk
1/2 cup grated parmesan cheese
1 cup frozen spinach (or 8oz fresh, cooked down until well wilted)
1 cup coarse-chopped frozen or bottled artichoke hearts
Extras (optional)*

Heat the cream cheese and milk together in the microwave at one-minute intervals, stirring between, until softened.

Use a whisk or fork to whip the cream cheese and milk together until smooth

Add the rest of the ingredients and stir together*

Heat again at 1 minute intervals, stirring between, until hot.

Serve with corn chips, Nut Thins, GF pita, celery, or whatever else makes a good scoop.

Note that if you're looking for a good tapas, you can hard-boil some eggs, cut them in half, discard the yolk and fill them with this dip.  This gives you a fancy, gluten-free, finger-friendly appetizer. 

*At this stage you could add extra flavor with some pine nuts, red peppers, sun-dried tomatoes, asiago cheese, garlic, smoked Paprika, etc.  The base is tasty on its own, but you can have a lot of fun personalizing it.