Newsflash for ranch lovers! Did you know that it is super duper easy to make delicious ranch seasoning mix homemade?
True story. No need to run to the store for one of those processed packets, or to pick up a jar of your favorite ranch dressing or dip. All of the ingredients are likely sitting right there in your spice cabinet! Just do a little measuring, a little mixing, and you’re ready to make your favorite ranch dressing or dip or whatever other ranch-ness you may love in less than 5 minutes. It is seriously that easy!
The great thing too about homemade ranch seasoning is that it won’t be full of un-pronounceable mystery ingredients. Just your simple herbs and spices, and some optional powdered buttermilk if you’d like (similar to powdered milk).
I love using mine to make skinny Greek yogurt ranch dip, ranch dressing, or I’ll even just use the mix to season some chicken or fries. Delish!!!
Homemade Ranch Seasoning Mix
Ingredients
- 2 tablespoons dried parsley
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried onion flakes
- 1 teaspoon ground black pepper
- 1 teaspoon dried chives
- 1 teaspoon fine sea salt
- optional: 1/3 cup buttermilk powder*
Instructions
- Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
- Store in a sealed container for up to 1 year. (If using the buttermilk powder, refrigerate in a sealed container for up to 1 month.)
Notes
Did you make this?Let me know how it turned out in the comments below!
I make this with plain kefir. It’s a great substitute for buttermilk.
We love kefir, that’s a great idea! Let us know how it turned out!
Sounds so good! Question? Do you make this with one Tbs. seasoning mix, how much yogurt AND milk? Your instructions seem a bit confusing. Unless I just missed something.
Question – does anyone know how long the mix itself will last?
Hey Sonia, you need to store the seasoning in the fridge, and as for how long it lasts, it should depend on the expiration date listed on your dried buttermilk. Hope you enjoy!
This recipe made a delicious seasoning mix, but I found that it lacked a lot of the tanginess that “real” ranch seasoning has. Anyone else feel like it’s VERY close, but just missing a little something?
I made this and mixed 3 Tbsp of the mix with 1cup of mayo & 1 cup of milk and it was very watery, is there anything I can do to thicken it up?
Hmmm, I wonder if you just try adding the milk gradually, until you’ve achieved the texture you want? I hope that helps!
I live in the UK after s trip to the US loved ranch dressing. We cannot buy it here ! So will give this recipe a try, dried buttermilk is not on sale here so will have to make it with ordinary dried milk, but will also try it mixed with Greek yogurt to get the tart flavor.
Thank you for sharing.
Thanks Cathy, I hope you find you like it! And I think the Greek yogurt is an excellent idea, let me know how it turns out!
wow, what a great idea! I love ranch seasoning but hate the chemicals, I can’t wait to try this. Thank you!
Thanks Jeannie, I hope you enjoy it!
Dumb question – can you use regular powdered milk instead of powdered buttermilk? I’m trying to avoid buying a $15 bag of dry buttermilk that I have no other uses for. Thanks!
Thank you for this!
I’m laughing right now brcause the ad at the bottom of your page is for Hidden Valley Ranch packets. =)
Ha!! Well done, advertising networks… :)
I love this recipe because it is free of MSG and other unwanted ingredients, and tastes great. My kids love the chicken I make with it. I combine in a bowl some seasoning mix (minus the buttermilk) with nonfat Greek yogurt. In another bowl I combine an equal amount of crushed corn flakes and parmesan cheese. First, I dip chicken tenders (I cut up chicken breasts into the size of tenders) in the yogurt mixture. Then I coat them with the corn flake/parmesan mixture. I arrange the coated tenders on a foil-lined baking sheet. Sometimes I sprinkle a little pepper and salt on them too. Then I bake them at around 425 degrees until they are not pink in the middle. The leftovers don’t last very long:-)
Thanks Sue, and I love what you did with it, yum! : )