One of my very favorite things to do is take some mayo and yogurt and a package of Ranch Valley, and keep it on hand as a staple. To this I add fresh herbs in season, or catsup & pickles (for thousand island), or to that some hot sauce (a sort of remoulade). The very latest thing I did that was a huge hit was squeeze out the tube of wasabi paste I'd bought for a sushi party awhile back. It was SO GOOD. I add blue cheese to it sometimes; other times some oregano and parmesan for a creamy Italian. I love salads and wouldn't be without a quart mason jar of the basic formula in the fridge. I use it on sandwiches, as a dip, in pasta or potato salads.