This Homemade Ranch Seasoning Recipe is made from an easy mix! So simple to make and super handy to keep in your pantry, homemade ranch dressing mix makes the best ranch dressing.
This easy ranch seasoning mix is also perfect to make dips, dressings and to add zest to our favorite meals and recipes!
Ranch Seasoning is a flavor I love and a pantry staple in my home. I use it to create dressings, dips and to replace ranch dressing packets when I need one in a recipe like Spinach Artichoke Cheese Ball or if I happen to run out of Ranch Dip for veggies!
Most of the dry ranch seasoning mix ingredients are simple and likely already found in your pantry. Onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chives give this delicious seasoning mix its flavor!
Buttermilk powder is the one ingredient you may not have but you can get it online at Amazon or try looking at bulk food stores or down the same aisle as the powdered milk at your local store.
What is Buttermilk Powder?
Buttermilk is the residual liquid left over during the butter-making process. Buttermilk powder is created by dehydrating the buttermilk until it’s in a powder form.
Surprisingly, buttermilk powder is low in fat so it’s the perfect addition to your recipes and will add a slightly creamy tang!
How to Make Homemade Ranch Seasoning
This ranch seasoning mix could not be easier to make! Simply combine all of the ingredients together and store in an airtight container in a dark place for up to 6 months.
The great thing about this ranch seasoning is that you can add your own favorites to make it just right for your family! Cut the salt for a low sodium version, add a dash of cayenne for some heat or some parmesan for a cheesy ranch seasoning.
Why Homemade Ranch Dressing
Dry ranch dressing mix is such a versatile item to have on hand in your kitchen! Not only does it make the most fantastic dip and dressing, you can add it anywhere you want that delicious, rich ranch flavor! Try adding it to a flour dredge when making chicken or fish. Or sprinkle it on popcorn, roasted potatoes or veggies. Add it to softened butter and brush on a toasted loaf for a unique twist on garlic bread!
This recipe makes approx. 1/2 cup which is the equivalent of about 3-4 packets of the purchased mix (depending on how much you use). Once you start making ranch seasoning at home, you’ll never buy it again!
Ranch Inspired Recipes You’ll Love
- Ranch Buffalo Pasta Bake
- Cheesy Ranch Spinach Dip Recipe
- Garlic Ranch Mashed Potatoes
- Ranch Buffalo Chicken Wing Dip
Homemade Ranch Seasoning (Dressing Mix)
Ingredients
- ½ cup buttermilk powder
- 2 tablespoons parsley
- 1 teaspoon dill
- 1 tablespoon onion powder
- 2 teaspoons onion flakes
- 1 ½ teaspoons garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons chives
Instructions
- Combine all ingredients and mix well. Place in an airtight container and store up to 6 months.
To Make Dressing
- Add 3 tablespoons ranch seasoning mix, ½ cup mayonnaise, ½ cup sour cream, and ¾ cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.
To Make Dip
- Combine 2 tablespoons ranch seasoning mix, with ½ cup mayonnaise & ½ cup sour cream. Add up to ½ cup milk to reach desired consistency. Stir well and refrigerate at least 20 minutes before serving.
To Replace 1 Envelope Ranch Dressing Mix
- Use 2 tablespoons ranch seasoning mix in place of 1 packet of ranch mix.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dressing, Pantry
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I just made your seasoning to try with a recipe. Question, does the seasoning need to be stored in the refrigerator since the buttermilk powder says to refrigerate after opening?
You will want to check your specific buttermilk powder but often it lasts longer in the refrigerator but is still shelf stable for a reduced length of time.
Used this as a part of a Buffalo chicken recipe and it is delicious in it!
Thank you!
Not able to find onion flakes anywhere. Could you please suggest a substitute for that? Thank you.
I’ve had success finding onion flakes on Amazon. Alternatively, if you can’t find onion flakes you can omit them or add more onion powder and while it will slightly change the flavor, it’ll still be delicious!
Are the parsley, dill, and chives meant to be dried or fresh? Just checking
They are dried in this recipe.
Hi, I have never found buttermilk powder that doesn’t need to be refrigerated after opening. What brand do you use?
You will want to check your specific buttermilk powder but often it lasts longer in the refrigerator but is still shelf stable for a reduced length of time.
Can anyone recommend a dairy free Substitute for the buttermilk powder?
Depending on the application, I have used just the seasonings for this recipe without the powder and added it to dips (or even in a Mississippi Pot Roast) with good results. It doesn’t have the exact same tang/richness but is still great.
i think a pinch of citric acid, or vitamin C powder will do…
I’ve made this time and again and love it! Besides the normal use, I mix it with a little olive oil and drizzle over popcorn. Yum!
OH.MY.GOSH! That would be so delicious Laura, thanks for the great idea!
Can’t wait to try this! Has anyone used whole powdered milk instead of powdered buttermilk? I have a bunch on hand from last Christmas’ cocoa mix that I don’t want to go to waste. Lol
Hi Akil, we have not tried this recipe whole powdered milk but would love to hear how it turns out for you!
So I’m not really sure about this mix to make actual dressing. I was so excited to make my own dry seasoning mix instead of using a packet. When I mixed it with the milk, mayo and sour cream it never thickened, it was completely liquid like I only mixed it with milk. I then tried to do it with 1cup milk and 1 cup mayo like I always do with my ranch packets, and same thing never thickened. I even added extra mayo just in case and nope complete liquid.. So not only did I waste seasonings, I wasted milk, mayo, and sour cream. I finally just made ranch with the packet because at this time it had already ruined my salad dinner plans 2 nights in a row. I will say the powder mix does have good flavor so I did add some of it to the hidden valley packet I used. But is there a reason why this never thickened? I followed directions to the T. Is it meant to be runny? I have been making ranch dressing from hidden valley packets for 20 years so I know how to do it. I don’t understand how this is being used to make dressing unless you like watery dressing. The dry mix would be good to use as a seasoning though.
Hi Amy, it is intended to be the consistency of ranch dressing. Sorry to hear it didn’t thicken properly for you. I would follow the dip recipe (just mayo and sour cream) and slowly mix in milk until it reaches your desired consistency to ensure it doesn’t turn out runny. Also, be sure to refrigerate it for at least 20 minutes to give it time to thicken. Hope that helps!
The store-bought dressing bottles and packets contain a thickener (xanthan gum and/or guar gum). This could be the reason for the different texture and viscosity in your dressing made with this homemade recipe.
Thanks so much for the Buttermilk powder tip, and I just wanted to share that for my fav ranch dip, I just put the powder in a tub of cottage cheese and put it in the blender. So creamy and less calories (I hate mayonnaise).
Thank you for sharing Patricia!
What brand of buttermilk powder do you use?
I usually just use bulk buttermilk powder.
The powdered buttermilk I buy is real buttermilk, you just have to pay attention to what you are getting and check the ingredients to make sure its cream and not milk. You may have to order it online, I get mine off of Amazon, I’m sure other places have it as well, that is just convenient for me as I live in a small town and if the local Walmart doesn’t have it then you have to drive an hour and a half (3hrs round trip) to go elsewhere. You can even get a blend of the 2 in some of the types made for baking that use a mixture of cultured cream and milk… And there is nothing wrong with just getting the type made from skim milk either. It all comes down to individual taste. That said, I absolutely love this one! Its by far the closest I have come to making the restaurant style that we live so much. Definitely better than Hidden Valley, bottle or dressing/dip mix either one! I personally like to add a bit extra on the dill as we love the tartness but thats what’s so beautiful about this recipe! Being able to tweak it to personal taste! I’ve mixed it with just milk to get the thinner consistency places like Texas Roadhouse and IHOP seem to have. Then turn around and make a thicker batch for the kids to use with pizza. I absolutely love the diversity! Excellent recipe!
Great tips, thank you for sharing Allie! And yes, this recipe is so versatile! We love it!
Hi Holly, are you using dried chives? Like the spice? Or fresh? Thanks and look forward to trying this.
Yes Lindsay, this recipe uses dry ingredients so that it can be stored. Enjoy!
Made ranch oyster crackers with the mix. Very tasty! Dressing is very good too. Definitely a keeper!
You mention that buttermilk is leftover from making butter. That’s true. However, the buttermilk we find in the store (and the powdered buttermilk you recommended) are actually made by fermenting milk – that’s the “cultured” buttermilk we are used to seeing. Real buttermilk has a different flavor to it.
Thank you for sharing Melanie!
Just made this. Tasted great. I’m going to bake potatoes wedges tonight with olive oil and sprinkle this on.
Due to IBS issues, I can’t have garlic or onions…ever. This recipe will make a HUGE difference in my life!
I can make substitutions with safe ingredients…like hing(Asafoetida Powder) and garlic chives and get the same effect.
Thank you for taking the time to write this and especially for sharing it.
Thank you
Sounds good!
This recipe is awesome! I was looking for a base I could alter to make salt free. I omitted the salt, and mixed a Tablespoon of the mix with a couple Tablespoons soy milk to make a salad dressing and it was so great that I’m going to have a second salad. It’s easily adjustable if you want a different amount of specific seasonings, make it healthier, etc. I even had to buy all the spices for my pantry, and it was still worth it!
This is what I was looking for! Thanks for your tip. I liked a brand of Greek yoghurt Ranch dressing but it’s now hard to find. I will try this recipe and use it to make a small batch of ranch!
Also, thanks for the recipe!!!