DIY Homemade Ranch Seasoning Mix
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You can skip the store-bought seasoning packets. This homemade version takes 5 min using ingredients you already have!
Because I am obsessed with the little Hidden Valley Original Ranch Salad Dressing and Seasoning Mix packets that I use in all of my recipes, the most asked question is – Is there a substitute?
Sometimes certain ingredients aren’t readily available, or sometimes you want to make it from scratch. Either way, this version takes literally 5 minutes from start to finish, and should last just about 3 months stored in the fridge.
The ingredient list is also very short and the only thing that you may not have on hand is the dry buttermilk, but that can easily be purchased on Amazon.com. Other than that, you should be set. Toss it in a food processor and you’re done. And if you don’t have a processor on hand, you can mix it by hand.
See? Quick, easy and simple. Now you won’t ever need the seasoning packets!
DIY Homemade Ranch Seasoning Mix
Ingredients
- ½ cup dry buttermilk
- 2 tablespoons dried parsley
- 1 tablespoon dried chives
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Pinch of cayenne pepper, optional
Instructions
- In the bowl of a food processor, pulse buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne pepper until well combined about 1-2 minutes.
- Store in an airtight container in the refrigerator for up to 3 months.
Notes
Did you make this recipe?
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Can’t wait to try this. Thank you for posting this.
Thank you so much for this substitution! I can’t wait to try it out.
I haven’t tried this yet…looking for a sodium free version and this looks like it will work great if I just leave out the salt! However, most of the packets have a modified food starch or guar gum or something that’s going to thicken it beyond the mayo. Again, mayo has a lot of salt so don’t want to try and thicken by adding more. Can anyone that’s tried it weigh in on this? Did it actually thicken in the fridge enough for a salad dressing? Pourable but not runny?
Love it!!! I’ve made homemade ranch dressing and ranch chicken with this powder. Both are delicious 🙂
Can’t wait to try this. Thank you for posting this.
Oooooo…………M……………G!!!!!!!
the best way to make ranch dressing is by taste and desired thickness of dressing. I mix mayo and dressing mix first for flavor then add milk to desired thickness. It does thicken in refridgerator as it gets cold if too runny add more mayo, its an easy fix. Thank you for recipe will be trying over weekend. I know it wont last long kid eats ranch on just about everything.
the best way to make ranch dressing is by taste and desired thickness of dressing. I mix mayo and dressing mix first for flavor then add milk to desired thickness. It does thicken in refridgerator as it gets cold if too runny add more mayo, its an easy fix. Thank you for recipe will be trying over weekend.
Fantastic! I’ve been in need of a homemade version of ranch mix since my eldest turned out to be lactose intolerant. In place of the buttermilk powder, I make up a mix of 1 cup dried lactose-free milk substitute and 1 3/4 tsp cream of tartar (since the sub for regular buttermilk is milk and an acid, usually lemon juice or vinegar).
Are you guys punking her???? Surely you’re not this dense, since clearly you can operate a technical device long enough to type a reply onto her webpage. I just found this page and I’m ticked off with the number of idiots asking the same question for starters and for seconds, did you SERIOUSLY ask her how to make a wet dressing because you don’t like dry seasoning on your salad????? I’m shocked you know how to convert oxygen into carbon dioxide.
Aside from the insulting, repetitive questioning; this recipe looks pretty good. Again, 1 cup of milk and 1 cup of mayo to 3 TBS of seasoning mix.
And YES REFRIGERATE the BUTTERMILK POWDER!!!! And yes, it would make sense to use dry milk powder if you don’t have access to dry buttermilk powder. Then you will create a ranch dressing mix vs. a buttermilk ranch dressing mix.
LOL I could have NEVER said it better!!!
Great mix! Thanks DD!
Hi, I made this recipe today to make slow cooker buffalo chicken without the Hidden Valley Ranch packet the recipe called for. I obviously have some left over. If I wanted to make a dip (NOT dressing) with the remainder, what would you recommend using? Sour cream? Mayo? Thanks for any advice!
Either should work! 🙂
Is there a certain mayo that you prefer to use? Which mayo would you say goes best with this recipe?
I actually don’t have a preference.
What kind of dry buttermilk would you recommend off Amazon?
Thank you so much for this great recipe! It’s so hard to find recipes that use dried herbs.
I tested and tweaked, and now use 3/4 C sour cream, 1/4 C mayo, and blend it with a hand mixer as I slowly add a stream of water (instead of milk). I tried it with 1 C milk initially, and it came out too runny to be used as salad dressing. It also tasted too rich. Since there’s already buttermilk powder in the mixture, it seemed best to dilute that with water, not milk.
I apologize! Using water is a mistake. I made it with milk and OMG, it’s so much better. Just not a full cup. Thanks again!!
None of these ingredients require refrigeration; why are you recommending refrigeration after combining all of the dry ingredients?
To extend shelf life.
Dried buttermilk DOES require refrigeration after opening.
MSG started giving me migraines about four years back, and ranch seasoning packets (which I used a lot in the crockpot) became a no-go. And frankly, I’ve missed those recipes. I’m not saying that I’m singing A Whole New World at my computer screen, but I’m not NOT saying that. I cannot wait to try this. THANK you.
Personally, I like wet dressing on my salad. I don’t care for this dry powder in my salad.
This recipe is not meant to be a salad dressing.
Can you use fresh buttermilk instead of powder?
I do not recommend using fresh buttermilk as this is a dry seasoning mix.
Any idea on the shelf life of the ranch dressing? Also, ours seemed rather watery after adding the cup of water and mayo, does the consistency settle once refrigerated?
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Also, I’m wondering if too much water was added?
Is there a substitute for the dried buttermilk, or can it just be left out? I live in Kenya. No such thing as dried buttermilk. We have dried full-cream milk, however.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Yes, after mixing add 1 tsp vinegar or lemon juice to finished product.
do you have another way to make dressing ?
What do you mean?