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

5
5 / 5 (5 Reviews)
Did you make this recipe?
Leave a review »

Homemade Ranch Seasoning Mix

Delicious ranch seasoning mix is super easy to make homemade!

Ingredients:

  • 1/3 cup dry powdered buttermilk (*see note below)
  • 2 tablespoons dried parsley
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried chives
  • 1 teaspoon salt

Directions:

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 (here is the jar I used) 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.**

All images and text ©

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 Reply

Your email address will not be published. Required fields are marked *

305 comments on “Homemade Ranch Seasoning Mix”

  1. Pingback: Researching Ranch – alma popcorn

  2. Pingback: SLOW COOKER BUFFALO CHICKEN DIP - The collection of recipes

  3. Pingback: Slightly Less Guilty Tailgating Recipes – Life That We Share

  4. Pingback: Bacon Ranch Pasta Salad « Babettes Furniture

  5. I made your ranch seasoning tonight, minus the buttermilk powder, and added it to sour cream.  I used it in for “loaded” hashbrown recipe.  Mixed together with a bag of frozen hashbrowns, added some cheddar cheese, crumbled bacon, and spread onto a cookie sheet.  Delish!  Thank you.  Love your site!

  6. Pingback: Easter Leftovers? Try a Classic Chef Salad - The Preserves Project

  7. Pingback: Popcorn, The Primitive Way – hannahshealthyhints

  8. I made this last night and it was soooo runny? Any suggestions on how to thicken it? The taste was great! 
    Thanks – Allie

    • Hmmmmm it shouldn’t be runny, so we’re not sure why it came out that way! :( You could try adding a little more mayo or yogurt to thicken it up a bit — that should help!

  9. Pingback: A Year in the Life of a Kitchen: Easy Crockpot Taco Soup |

  10. Pingback: Healthy Greek Yogurt Ranch Dip | More Spinach, Please

  11. I’m sorry if this has been answered, but where would I find dried buttermilk?

    • Hi Helen! You should be able to find it in the baking aisle of most grocery stores.

  12. Enjoy your recipes on the different spice mixes. I am looking for a recipe for Garlic and Herb mix.

  13. Having a math concern over the proportion of the mix to use to flavor a pint of sour cream for a dip if using fresh buttermilk. (The powdered buttermilk proved impossible to find at any market near me, lamentably.) The spices in this recipe equal about 1/3 cup, same as the powdered buttermilk, so if you have to use fresh buttermilk, wouldn’t the amount of mix to use be closer to 1.5 tablespoons, or maybe round to 2 tablespoons to account for the additional volume of 1/3 cup of fresh buttermilk? Perhaps not many people would object to double-strength ranch dip, but I’d wager a few might find it too intense. I just mixed up a batch with 2 tablespoons of the mix and can’t want to confirm my hypothesis tomorrow!

    • Hey Tom! We’re sorry you weren’t able to find any powdered buttermilk — please let us know how this turned out!

  14. Pingback: 9 Seasoning Mixes that are easy to make | Homemade Escapades

  15. Pingback: A Year in the Life of a Kitchen: Making your own seasoning mixes |

  16. Looking forward to making this! Ranch seasoning makes everything taste better (in my opinion) and I’m psyched to find an alternative to the Hidden Valley one with no mystery ingredients.

  17. I’very found the Saco brand powdered buttermilk at Walmart with the powdered milk.  Bob’s red mill also makes it but I’very never had good luck with theirs.   You can use powdered buttermilk to make home made pancake mix or in biscuits.  I use it in my bread machine.  Great stuff but I use enough of it that I’ve never refrigerated it.

  18. I got fresh buttermilk in place of powdered buttermilk, but I’m confused whether I’m supposed to substitute it 1-1? (Not a baker here, and even after reading Tom’s comment, I’m confused…). 

    I’m using the season mix for your buffalo chicken dip, which requires 1 tablespoon.  It strikes me as odd to add liquid buttermilk to a dry ranch seasoning recipe… but then I wasn’t sure if your buffalo dip recipe is 1 tablespoon of just the spices themselves (no buttermilk), or if that 1 T is including the powdered buttermilk, so 1 T of the spices only would be far too strong. 

    Please clarify, and thanks for not laughing at me! :) 

    • Hi Betsy! Thanks so much for your question. And no laughing — this powdered buttermilk business totally confused me when I first learned about it!

      Unfortunately, there’s really no way to substitute fresh buttermilk for the dried seasoning mix in this recipe, especially if you’re adding it to the buffalo chicken dip. The ratio for powdered to fresh buttermilk is 1:8, so you would need to add in lots of fresh buttermilk to equal the flavor in this one, which would turn it into a big cup of liquid instead of the powder. So I’m afraid it probably won’t work. That said, if you’re just adding this to the buffalo dip, I’d just nix the buttermilk completely. It’s more of the other seasonings that are needed for that dip, so the buttermilk isn’t that essential.

      Hope this helps, and thanks for your question! :)

  19. Pingback: Sweet Potato and Kale Cakes I Carolina Girl Cooks

  20. What’s the point? Making this from scratch is at least 20 times more expensive then buying it in packets.

    • We like that doing it this way is a little healthier and much fresher.

  21. I NEVER comment on things, but really wanted to thank you for this recipe! I omitted the buttermilk, dill weed and chives because I didn’t have any on hand, and added 1 tbsp to a cup of my homemade goats milk yogurt and am embarrassed to admit that I just ate half of the dip myself with sweet potato chips!!! It is incredibly flavorful and pairs amazingly with the slight sweet taste of the sweet potatoes. I can’t wait to try it as written! 

    • Thanks for taking the time to comment Leah — we’re so happy you enjoyed this! Also, we think your homemade goats milk yogurt sounds pretty amazing (as does enjoying this dip with sweet potato chips — YUM)! :)

  22. This powder is the best! Try it on popcorn. We have, and it was an instant classic.  
    Thank you. 

    • Thanks Katie — we’re so glad you enjoy it! And YES, it would be amazing on popcorn!! :)

  23. Quick question… Can you substitute the dried buttermilk with powdered milk? I’m an American living in Germany and having serious ranch withdrawals, but I cannot find dried buttermilk anywhere!

    • Hi Sheri! Awww, we feel your pain! But hmmm, we haven’t experimented with that so we can’t say for sure. But if you’re feeling pretty desperate, we have to say it can’t hurt to try! We hope this helps — please keep us posted!

  24. Pingback: Homemade Ranch Dressing Mix - Can't Stay Out of the Kitchen

  25. 1/3 cup greek yogurt too 1/3 cup milk made this way too  liquid. 

    • We’re sorry it was too liquidy Terry! You could just whisk in some more of the seasoning mix and maybe a bit more yogurt to thicken it up. We hope that helps!

  26. Pingback: ranch pita chips - kelly's ambitious kitchen.

  27. Someone asked what the point was in making this since it’s “20 times more expensive” than buying a packet. Not even close! I broke down the cost using online prices and was surprised at what I found.

    Store-bought ranch packet = $2.29

    For one recipe of homemade:
    Powdered Buttermilk = $1.45
    Parsley = $0.59
    Dill = $0.26
    Garlic Powder = $0.26
    Onion Powder = $0.60
    Onion Flakes = $0.40
    Chives = $0.10

    Total for one cup of the homemade mix = $3.66

    Use 3 tbs of the mix for one “packet.” Sixteen tbs per cup, so one tbs of the mix costs $0.23. One “packet” of the homemade costs $0.69.

    My question is this: why would you NOT make it, when a store-bought packet costs over 3x more? lol :o)

    I didn’t calculate salt and pepper, as those are staple ingredients that should be on-hand anyway. Truth be told, I usually have parsley, onion powder, garlic powder, and onion flakes in the pantry all the time. The only “specialty” items I would have to buy are chives, dill, and buttermilk powder. These could be considered an investment upon first purchase, but breaking down the price-per-ounce (or tsp, tbs, whatever) clearly shows that homemade is cheaper per packet. Plus, you have the ingredients in the pantry and can make TONS of ranch mix whenever you want! :o)

    Oh, yeah, and this homemade recipe is also much healthier than the packet of powdered junk and sodium you get from the store.

    • Thanks for sharing all of this with us Marti! The biggest thing for us is it just tastes better and fresher, but the less expensive factor is definitely a big plus! :)

  28. Just found your web site and was wondering why, if all the ingredients are “dried” , why is it stated to store in air tight container in the refrigerator ?
    I do a lot of make my own mixes and usually don’t refrigerate mixes that are made up of dried ingredients. 
    Thank you for answering my question. Will come by often to scan your site ? ,!!

    • Hi Kathy! It’s just because of the buttermilk powder (which ideally should be refrigerated). We hope you enjoy this!

  29. I’m so glad to find this as the others I have found seemed the be lacking. I am unable to eat the packaged dressing mix as the msg, sulfites, sulfates and such make me violently ill, so it’s great to make it at home. I usually just want the seasoning and not to make dressing so I omit the buttermilk all together. 

    One question : I would like to make a spicy or south western version, what would you suggest? 

    Thank you. 

    • Hi Haley! :) A spicy/Southwestern version sounds yummy! We’d suggest maybe adding a bit of minced chipotle pepper in adobo to it (or some of the sauce that the peppers come in). Add to taste, as a little goes a long way! Or, you could try adding some hot sauce. We hope this helps!

  30. Pingback: 8-21-2016 – Tofu Bacon, Mini Donuts, & Buffalo Chicken Salad | L cooks

  31. Do you still have to refridgerate if you omit the buttermilk?

    • Hi Kristin! No, if omitting the buttermilk powder, you don’t need to refrigerate the mix.

  32. Pingback: Taco Soup - GetMacroed

  33. @haley for a spicy or southwest flair you could also add Chipotle powder to the mix. Just be careful, as a little goes a long way. ?

  34. I ran out of ranch dressing tonight and instead of going out in the rain, I decided to ask Google what the ingredients for ranch are, and was directed to your page. I Loved this recipe so much I just had to post a quick thank you- you saved my pizza bites tonight!! I will take this recipe with me through life, and for that, I am truly greatful!?

  35. I’m so glad to find this mix, to get rid of the MSG is so worth it.

  36. Excellent recipe!i used it without the buttermilk and sprinkled it heavily on pieces of chicken as finished sautéing them in a bit of olive oil.  I removed the chickken and then made smoke rue from the drippings and poured it over.  It was very good!

    • Thanks, Judi — we’re so glad you enjoyed it, and we bet it was super yummy on the chicken! :)

  37. Thank you for a healthy version of ranch. The only bottle I could find with acceptable ingredients is 7 buck for 16 oz. And this tastes better.

  38. What would I substitute for the buttermilk powder for someone with milk allergy? It would need something to thicken it up, I believe.

    • Hi Missy! Hmmm, that’s tricky. If you can track down a non-dairy milk powder, that would probably be your best bet (we looked online and weren’t able to find a non-dairy buttermilk powder though). You could add a bit of cream of tartar to it (that will give it the acidity you would get from the buttermilk). We hope this is helpful!

  39. Thank you! I just stumbled upon a recipe tonight that called for Ranch dressing mix and I didn’t have any; but I was able to qup some up nice and quick.

  40.  Will omitting the buttermilk powder drastically affect the final product? Is that even an option? Or could it be replaced by something else? Needing it to be milk free…
    Excited to try!

    • Hi Jess! If you can track down a non-dairy milk powder, that would probably be your best bet (we looked online and weren’t able to find a non-dairy buttermilk powder though). You could add a bit of cream of tartar to it (that will give it the acidity you would get from the buttermilk). We hope this is helpful!

  41. I had no problem finding the buttermilk powder in my local bulkfood store

  42. This recipe been lookung for a simple easy dry ranch seasoning as i cant buy it in the stores where i live. So  huge thank you

  43. Pingback: Healthy Baked Cheddar Ranch Chicken - Organize Yourself Skinny

  44. Question what does the dry buttermilk do as u cant find it here in aus. Will it make nuch difference if i omit it.

  45. For those having trouble finding the dry buttermilk, Amazon carries it. Don’t know if they do internationally, but they deliver right to your door in the U.S.

  46.  My husband and I both love ranch dressing, but we have some food sensitivities, especially salt and don’t use much in the way of processed foods. I’m off to pick up a few things I don’t have around the house and make a batch of this! Thanks so much.

  47. Pingback: 150 Things You Can Make Instead of Buying To Save Money - Prudent Penny Pincher

  48. Thanks so much for this! I just recently started having issues with chronic migraines and MSG is a huge trigger for me. My grandma uses Ranch mix packets in a ton of her recipes and I’ve checked every single brand I could find-they all have MSG. I just made a big batch of this for her and myself so we aren’t either running out of recipes for family dinner or having me make myself something different than the rest of the family. It’s making my dietry adjusts a little bit easier on my family and that’s been a huge boost in spirits for me today! You rock!

    • Thanks for sharing with us, Kylie — oh man, MSG is scary stuff! We’re so glad this worked out for you and we hope the migraines stay away! :)

  49. I made this with plain non-fat Greek yogurt and skim milk and it was super runny. So much so that the seasonings settled to the bottom of the jar. I remade it using the same ingredients, but put the milk in slowly and ended up putting in less than half of the 1/3 cup. Consistency is now what I would say is on the thicker side of salad dressing, but could also be used as a dip. Tastes great without all of those nasty chemicals!!

    • We’re glad you enjoyed it, Nancy! We’re sorry it was so runny the first time, but we’re glad you had better results the second time around! :)

  50. Pingback: A Year in the Life of a Kitchen: Creamy Chicken Chili |