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.
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.
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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
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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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How much homemade ranch dressing mix should I use for the homemade cool ranch doritos?
Two ounces!
Can I use onion powder and garlic powder for granulated onion and granulated garlic? I don’t know what those two items are. Many thanks!
Yes!
I live in New Zealand, I have this in my pantry 100% of the time, and share the link with other Amercians living here too. The Ranch dressing they make here is not at all as flavourful as this version, and I prefer this to even the branded packets (which aren’t in the shops here either). The only ingredient that is quite difficult to find is the powdered buttermilk, but it can be found with a bit of hunting. Thank you for sharing this – I’m off to make a fresh batch of the mix.
I wish you luck in your search!
I made this Ranch dip spice recipe with a fair number of changes. I didn’t have buttermilk powder, so left it out. I didn’t have parsley flakes so used more dried chives. Used less salt. When I got to mixing up the dip using the spice mix, I only had vanilla silk almond yogurt, instead of sour cream.
It came out beautiful. It had a strong sweet tone, probably should have not added the sugar as the yogurt was already a little sweet. I’d make it again per the recipe, or as I adjusted it.
Looks great!
It’s really good as a coating for chicken pieces or pork chops and baking them in a 350° F oven in a baking dish sprayed with non-stick spray.
Thanks for sharing, Sheila!
This seems like the most authentic recipe to me. Others go very light on garlic and onion and heavy on dill. Your remark about buzzing it in the spice grinder is spot on, otherwise all the dried parsley sits on top. One question- with onion powder, why do you also need onion flakes? I have some but did not use. I guess they have a different flavor?
Also- I can read questions here but cannot access any reviews. I always read reviews and find them helpful.
This stuff has a fantastic flavor. The dip was perfect but the dressing was very thin. What did we do wrong??
Try refrigerating just a tad longer to see if that helps!
use greek yogurt next time, it’s thick.
I am in Ecuador, and I don’t have access to dried buttermilk, can I use dried milk?
Yes, I would add other seasonings if possible to get that buttermilk taste!
What other seasonings would help get the buttermilk taste?
There’s not really anything that would work for the dry seasoning, so you can just use powdered milk. But when you reconstitute it, add a bit of lemon juice or white vinegar to bring that tangy flavor!
if you can get fresh buttermilk just use half mayo and half buttermilk for the dressing. if you can’t get buttermilk, you can sour milk by using on tablespoon of lemon or lime juice, or vinegar and adding milk to make one cup.
The dried buttermilk says it need to be refrigeratored once it’s opened. I hope this clears things up.
Why does this dry mixture need to be refrigerated?
You only need to refrigerate once you’ve mixed it with something, such as cream cheese or mayonnaise!
Because everyone is doing it!