Homemade Ranch Seasoning Mix

Homemade Ranch Seasoning Mix | gimmesomeoven.com

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!!!

What is your favorite way to enjoy ranch?

Homemade Ranch Seasoning Mix | gimmesomeoven.com

Homemade Ranch Seasoning Mix

Delicious ranch seasoning mix is super easy to make homemade!


  • 1/3 cup dry buttermilk (**see note below**)
  • 2 Tbsp. dried parsley
  • 1 1/2 tsp. dried dill weed
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • 1 tsp. dried chives
  • 1 tsp. salt


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 an airtight container in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

**To Make Ranch Dressing:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

**You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.**

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Homemade Ranch Seasoning Mix | gimmesomeoven.com

Homemade Ranch Seasoning Mix | gimmesomeoven.com

Homemade Ranch Seasoning Mix | gimmesomeoven.com

This post contains affiliate links.

Leave a Comment:


  1. Kay — April 5, 2014 @ 8:42 am (#)

    Thank you for your recipe. My daughter is allergic to so many additives. I have turned down so many recipes because of that. Now I have so many I can use.

  2. PATRICIA PRECIADO, SAN JOSE, CA — April 30, 2014 @ 12:54 am (#)

    I whipped this up, omitting powdered milk and onion powder. Subbing goat’s yogurt (all items I had in my kitchen). The first taste tester was my son in law who eats the mainstream american diet, and he was leery to try it, but was surprised at how good it was! He gobbled up paleo chicken tenders in almond flour, dipped in this ranch. Thank you for the recipe!!

  3. Donna — May 18, 2014 @ 4:48 pm (#)

    How long can I keep the dressing in the fridge?

    • Ali — July 18, 2014 @ 3:05 pm (#)

      I would keep it for up to 5 days.

  4. Ashley — May 28, 2014 @ 1:23 pm (#)

    Is the yield of this recipe equal to 1 packet?

    • Ali — July 19, 2014 @ 3:37 pm (#)

      No, but if you measure out 3 tablespoons of the seasoning mixture, that will equal one packet. Good luck!

  5. Nola Galluch — June 5, 2014 @ 8:49 pm (#)

    I used this recipe for a veggie dip. I didn’t have any buttermilk powder, so I omitted that, but I added the avocado that someone suggested. It was a big hit–so delicious! I will definitely be making it again!

  6. Linda — June 27, 2014 @ 6:32 pm (#)

    If you shop at WalMart look for the powdered buttermilk in the aisle where they sell the regular low fat powdered milk, condensed and evaporated milk.

  7. Esther — June 28, 2014 @ 8:15 pm (#)

    Thank you for the recipe, I used it on my Whole 30 blog! http://mekwhole30.blogspot.com/

  8. Mitzi — July 31, 2014 @ 3:33 pm (#)

    Thank you soooo much for this recipe! I bought all the items fresh and mixed it up. Planning to make ranch dip for dd’s bday party this weekend. I’m so sick of all the ranch dressing mixes having stuff like maltodextrin in them and I refuse for my children to eat that stuff if I can help it but i’ve missed out on Ranch for a while now. I’m SOOO very glad to have my ranch back!! :-D

    • Mitzi — July 31, 2014 @ 3:34 pm (#)

      And if you look at the ingredients the maltodextrin is the MAIN ingredient! Sad… :-(

    • ButtRanger — August 5, 2014 @ 12:18 am (#)

      What’s wrong with maltodexterin? It’s just starch like corn starch.

    • Katrina Crossland — August 18, 2014 @ 11:48 am (#)

      I can’t speak for everyone else, but if I eat maltodextrin, I end up with a 2.5 day migraine headache, every time.

    • Beth — August 21, 2014 @ 1:43 pm (#)

      Its just like corn syrup solid, bad for diabetics and everybody!

  9. Penny h — November 28, 2014 @ 5:16 pm (#)

    The most popular and sometimes the only Ranch envelop available , in a regular grocery, has MSG, so does Badia seasoning!  So I have avoided Ranch too.  Can’t wait to try it.  Seems that the buttermilk powder is pretty important part, though.  

  10. Shelley — January 25, 2015 @ 6:00 pm (#)

    I was out of the packets and found this recipe!  Made in 5 minutes and am thrilled with the results.  Super cool.  Thanks

  11. Sue — March 10, 2015 @ 2:01 pm (#)

    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:-)

    • Ali — March 18, 2015 @ 1:35 pm (#)

      Thanks Sue, and I love what you did with it, yum! : )

  12. Rachel — March 25, 2015 @ 4:54 pm (#)

    Thank you for this! 

    I’m laughing right now brcause the ad at the bottom of your page is for Hidden Valley Ranch packets. =)

    • Ali — March 25, 2015 @ 5:28 pm (#)

      Ha!! Well done, advertising networks… :)

  13. Gloria — March 26, 2015 @ 9:25 pm (#)

    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!


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