Duke’s Ranch Dressing Single Serve, 1.5 Ounce, 120 Per Case

Meal prep: Portion onto salads, wraps, and grain bowls for a ready-to-use creamy dressing.
Dipping: Open a cup for chicken tenders, fries, veggie sticks, or pizza crusts.
Lunchboxes: Toss a sealed cup into school or work lunches for an easy condiment pack.
Catering: Set out at buffet lines, food bars, and boxed-lunch programs for grab and go dressing.
On the go: Pack into cooler bags and picnic totes without handling a full bottle.

Who Would Benefit

• Food service operators running cafeterias, delis, or concession stands who need individually sealed condiment portions
• Meal delivery and catering companies assembling boxed lunches or to-go orders
• Parents packing school lunches who want mess-free, pre-portioned dressing
• Office and workplace break rooms stocking single-serve condiments
• Anyone who prefers portion-controlled dressings over pouring from a large bottle

Product Highlights

• Classic Duke’s ranch flavor with a creamy, tangy profile
• 1.5 ounce single serve cups eliminate waste and over-pouring
• 120 cups per case for high-volume food service or bulk stocking
• Individually sealed cups stay fresh until opened
• No refrigeration needed before opening, easy to store and distribute

Yummy Recipes

Ranch Chicken Wrap

Ingredients:

• 1 flour tortilla (10 inch)
• 3 oz grilled chicken breast, sliced
• 1/2 cup shredded lettuce
• 1/4 cup diced tomato
• 2 tbsp shredded cheddar cheese
• 1 cup Duke’s Ranch Dressing (1 single serve cup)

Instructions:

1. Lay the tortilla flat and layer shredded lettuce down the center.
2. Top with sliced chicken, diced tomato, and cheddar cheese.
3. Open the Duke’s Ranch cup and drizzle the dressing over the fillings.
4. Fold in the sides and roll tightly from the bottom. Slice diagonally and serve.

Time: 5 minutes prep.

Ranch Veggie Dip Plate

Ingredients:

• 1 cup Duke’s Ranch Dressing (1 single serve cup)
• 4 celery sticks
• 4 carrot sticks
• 4 cucumber slices
• 4 bell pepper strips

Instructions:

1. Arrange celery, carrot, cucumber, and bell pepper on a plate or platter.
2. Place the unopened Duke’s Ranch cup at the center, or open and transfer to a small bowl.
3. Dip vegetables directly and enjoy.

Time: 5 minutes prep.

Creamy Ranch Potato Salad

Ingredients:

• 2 cups cubed russet potatoes (1/2 inch pieces)
• 2 Duke’s Ranch Dressing single serve cups (3 oz total)
• 1 hard-boiled egg, chopped
• 2 tbsp diced celery
• 1 tbsp diced red onion
• Salt and pepper to taste

Instructions:

1. Boil potato cubes in salted water until fork-tender, about 12 minutes. Drain and cool completely.
2. In a bowl, combine cooled potatoes, chopped egg, celery, and red onion.
3. Open both Duke’s Ranch cups and pour over the potato mixture. Fold gently until coated.
4. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Time: 15 minutes prep, 12 minutes cook, 30 minutes chill.