Ditch the store-bought seasoning packets. This homemade Ranch Seasoning Mix takes moments to make, with ingredients you’ll most likely have already! Perfect for DIY ranch dressing or homemade ranch dip.
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The best thing about homemade ranch seasoning (tohe than the taste!) is that it won’t be full of un-pronounceable ingredients. Just herbs and spices, you won’t need to buy packet versions ever again.
How To Make This Ranch Seasoning Mix – Step By Step
Be sure to see the recipe card below for full ingredients & instructions!
Whisk all ingredients in a small bowl. Store, refrigerated, in an airtight glass jar up to 1 month.
To make Ranch Dressing:
Combine 1 tablespoon seasoning mix with ½ cup mayonnaise and ½ cup whole milk. Whisk to combine and refrigerate, covered, 30 minutes. Stir when ready to use.
To make Ranch Dip:
Combine 2 tablespoons seasoning mix with 16 ounces sour cream. If time (and for the best flavor) refrigerate, covered, 1 hour before serving. Stir before serving.
Where Did Ranch Come From?
Ranch dressing was created in 1949 by a plumber. While working as a contract plumber in Alaska, Steve Henson started cooking for his coworkers and perfecting his buttermilk dressing recipe. Five years later he moved to California with his wife Gayle and bought a ranch – and Hidden Valley Ranch was born!
Where and How to Use
This really is such a popular seasoning. It’s sweet, tangy and creamy all in one. It goes great with chicken tenders or wings, drizzle it on fries or pizza, and of course great on salads!
How Long Does This Ranch Seasoning Last?
Homemade Ranch Seasoning Mix is shelf-stable for up to 3 months, depending on the age of your dried herbs and spices. In other words, the fresher the herbs and spices that you use in your mix, the longer it will last.
Top Recipe Tips
- The finer textured ingredients in the mix – like the salt and garlic – generally settles to the bottom of the bottle. To make sure that my mix stays mixed consistently, I add all of the ingredients into my spice grinder and pulse about five times to make it more consistent. You can also use a food processor or blender if you don’t have spice grinder handy.
- Makes approximately 1 cup or 8 ounces dry mix. Most recipes call for 1 ounce packets of dry ranch seasoning mix. 1 ounce would equal 2 tablespoons of this recipe.
- Store ranch dressing or dip in an airtight container in the refrigerator.
- This ranch dressing recipe should last for about 1 week in the refrigerator. Be sure to use fresh ingredients to ensure the dressing will last longer once it’s made.
Check Out These DIY Seasoning Blends
- Blackened Seasoning Recipe
- Homemade Chili Seasoning
- Homemade Everything Bagel Seasoning
- Italian Seasoning Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Homemade Ranch Seasoning Mix
Ingredients
- ½ cup Dry Buttermilk Powder
- 3 tablespoons dried Parsley
- 1 tablespoon granulated Garlic
- 2 teaspoons granulated Onion
- 2 teaspoons dried Dill weed
- 1 teaspoon dried Onion Flakes
- 1 teaspoon dried Chives
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon granulated sugar
Instructions
- Whisk all ingredients in a small bowl. Store, refrigerated, in an airtight glass jar up to 1 month.
- To make Ranch Dressing: combine 1 tablespoon seasoning mix with ½ cup mayonnaise and ½ cup whole milk. Whisk to combine and refrigerate, covered, 30 minutes. Stir when ready to use.
- To make Ranch Dip: combine 2 tablespoons seasoning mix with 16 ounces sour cream. If time (and for the best flavor) refrigerate, covered, 1 hour before serving. Stir before serving.
- Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Hi! I am needing to make this in 40 individual servings, is there a way you can help me do some conversions to make this in a large batch to meet those needs? thank you!
Hi Janee, if you go by a serving being 1 ounce, then you would need to multiply everything in this recipe by 5 to get 40 ounces.
Here are the conversions:
2½ cups Dry Buttermilk Powder
15 tablespoons dried Parsley
5 tablespoons granulated Garlic
10 teaspoons granulated Onion
10 teaspoons dried Dill weed
5 teaspoons dried Onion Flakes
5 teaspoons dried Chives
5 teaspoons kosher salt
2½ teaspoons ground black pepper
2½ teaspoons granulated sugar
If you can’t find drying buttermilk powder, then what? Some of the things and ingredients that’s you mentioned or should I say some of the commenters mentioned I can’t even pronounce and I can’t pronounce it I am certainly not 😊going to eat it
Hi Denisce, we have had good luck ordering buttermilk powder from Bob’s Red Mill!
Tastes great! Even after only letting it sit for 5 minutes, my homemade ranch (made with this awesome mix) is the perfect “restaurant ranch” without the maltodextrin that I’m trying avoid. I used your recipe of 1/2 cup mayo and 1/2 cup Fairlife milk (less carbs!) and it’s perfect! I finally have my own endless supply of ranch and I can’t thank you enough!
Sorry but I made this and followed it to the letter. It tastes nothing like Hidden Valley Ranch dressing. Not even any ranch dressing I’ve ever had =( Very unsatisfying. I can’t have many of the preservatives and stuff in the bottled stuff and had high hopes for this. Maybe I can find a way to make it more palatable.
Hi Cassandra, we’re sorry to hear you didn’t enjoy this seasoning mix. We do, however, have a homemade ranch dressing recipe (click here!) you might like better. We hope you’ll give it a try!
I’ve had a container of dried buttermilk on my shelf for a while so this helped me to use what I have instead of paying more money to buy the packets. I’ve used it for salad dressing and am using it to try a new to me recipe called Mississippi chicken today. Thank you very much for sharing it!
I love this as I need to control sodium for hubby’s health problems. Adds lot of flavor. I make quart size mason jar at a time (triple the recipe)
I like ranch air fried red- potatoes but need dry ranch seasoning will this work? You just put oil and mix in bowl sore in taters. Then bake
Yes, this recipe works great for that application!
I don’t have access to dried buttermilk – any suggestions for substitution?
You can use dry milk powder and a bit of citric acid!
For the citric acid- do I use a squirt of lemon juice?
Hi Peggy, to keep the mix dry, use powdered citric acid. Otherwise, wait to add lemon juice until reconstituting!
I haven’t tried this yet though it sounds yummy! I was going through my seasonings and saw the packet. Had I think the third ingredient monosodium glutamate which I don’t like. At one point in your post, it sounded like you could store the dry ingredients for up to a year. The shelf life that is. But later it says airtight container for a month. I’m a little confused could you clarify?
Hi, sorry for the confusion! We recommend up to 1 month for the freshest taste, but it will last for up to 3 months depending on the freshness of the herbs and spices used. It may last longer if stored in the refrigerator.
Hi! Does kosher salt mean fine grain or large grain? Does the kosherness of the salt matter?
Hi Sonia, kosher salt has larger crystals than table salt, but it is not a flaky or finishing salt. We like Diamond Crystal brand!