Skip the store-bought packets and try this easy homemade ranch seasoning mix instead! It’s a blend of tangy buttermilk, herbs, and spices. Make a big batch to add to dressings, dips, entrees, vegetables, and more!
Table of Contents
Learn how to make ranch seasoning with just a handful of pantry staples. I use powdered buttermilk as the base to achieve the characteristic tangy flavor. From there, savory dried alliums, salt, pepper, and herbs enhance the blend’s flavor. It tastes better than the pre-packaged products from the store that contain fillers and very few fine herbs.
This recipe for ranch seasoning makes a big batch to store and use to enhance the taste of any dish. Make homemade ranch dressing mix or dip, season meat, or sprinkle on popcorn and other crunchy snacks. It’s a versatile blend that can be stored for months; grab and season!
- Buttermilk: Use dry buttermilk powder. It adds a slightly sweet, tangy, and milky flavor to the blend.
- Alliums: Dried garlic powder and onion powder have savory roasted notes, and since the alliums are heated, the raw intensity is mellowed out.
- Herbs: Use a mixture of dried parsley, chives, and dill. Once hydrated, the delicate leaves will release more flavor and aroma.
- Seasonings: Kosher salt enhances the flavor of the ingredients. Black pepper adds a mild spiciness. The mustard powder adds a milk pungency for dimension.
Mix the spices
To make the dry ranch seasoning mix, add the buttermilk powder, salt, dried parsley, dried chives, dried dill, garlic powder, onion powder, black pepper, and mustard powder in a bowl and whisk to combine. Alternatively, add it to a large container or jar where you plan to store the homemade seasoning.
Mix or shake to combine. The buttermilk will be slightly clumpy, which is normal. We aren’t adding any ingredients to make the seasoning blend more flowable like they would in food packaging operations.
How to store
Store the mix in an airtight container for the longest shelf life and best taste. I prefer glass jars because their thick walls make them less permeable to the environment. This keeps moisture from entering so the ingredients don’t hydrate and clump up.
Store in a cool, dark, dry kitchen or pantry area for up to 6 months. Always check the expiry date of the herbs and seasonings to ensure the most potent flavor.
Now that you have the base recipe for ranch-flavored seasoning, it’s easy to customize! Try these tasty options:
- Dried Herbs: Besides parsley, chives, and dill, try adding tarragon, rosemary, oregano, or thyme. These will have a stronger herbaceous note.
- Spices: Add sweet paprika for a red hue or smoked paprika for a charred flavor. Make it spicy with cayenne pepper, chili powder, or chipotle powder.
- Citrus: Grate lemon or lime zest, let it air dry, then add to the ranch seasoning. It will add a fresh citrus flavor and aroma from the essential oils. Add lemon juice to recipes when mixing with the seasoning to mimic the tart citric acid taste in the Hidden Valley Ranch seasoning recipe.
There are various ways to use dry ranch seasoning in recipes. Get creative and try these tasty options:
- Ranch Dressing: Add 3 tablespoons of ranch seasoning mix with ½ cup of whole milk, ½ cup sour cream or plain Greek yogurt, and ¼ cup mayonnaise. Add more milk for a less thick consistency. You can also try my homemade ranch dressing recipe.
- Ranch Dip: Add 3 tablespoons of ranch seasoning mix with 1 cup sour cream or Greek yogurt and 2 to 4 tablespoons of whole milk.
- Breading: Mix 1 to 2 tablespoons of ranch seasoning with flour when making breading for chicken or fish. My kids love it when I make baked chicken tenders!
- Seasoning: Sprinkle on top of popcorn or your favorite savory snack mix. Season the surface of chicken breast, pork chops, or burgers.
- Marinade: Marinate chicken for extra juicy and flavorful stovetop chicken pieces or fried chicken.
- Sauces: Use two tablespoons or more to flavor a sauce for pasta. Try this chicken bacon ranch pasta dinner.
- Vegetables: Toss on potatoes or your favorite root vegetables. I love them with potato wedges or sprinkled on a baked potato.
- Bread: Add it as a seasoning to your next loaf of garlic bread, rolls, or biscuits.
Frequently asked questions
Dried buttermilk powder, salt, pepper, mustard powder, garlic powder, onion powder, chives, parsley, and dill.
Use fresh herbs only if you plan on using the entire seasoning mix on the same day. The moisture in the herbs will cause the dried ingredients to clump together. It’s easy to adjust the recipe to make a smaller batch. This ranch seasoning mix makes about 10 tablespoons. Reduce the recipe by half, a third, or a quarter.
It depends on the application. For seasoning snacks, vegetables, and meat, start with ½ to 1 teaspoon, adding more as needed to coat the food. For dressing and dip, use 2 to 4 tablespoons per 1 cup.
Can I substitute powdered milk?
Powdered milk and buttermilk powder are two very different tasting-ingredients. Powdered milk has a slightly cooked taste with a mild flavor. Buttermilk powder is somewhat sweet and very tangy because it’s been cultured and fermented. It gives the characteristic tanginess of ranch seasoning. I do not recommend substituting powdered milk for buttermilk powder.
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Homemade Ranch Seasoning
- Mix the Spices – In a medium bowl, combine the buttermilk powder, salt, parsley, chives, dill, garlic powder, onion powder, black pepper, and mustard powder.
- Store – Transfer seasoning mix to an airtight container or jar.
- Recipe Yield: 10 Tablespoons
- Serving Size: 1 tablespoon
- Storing: Store in an airtight container or jar for up to 6 months in a cool, dry place.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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