Get ready to toss that packet! This homemade ranch seasoning is made with pantry ingredients, and is great in dips, dressings, on chicken, veggies, potatoes, and more! Plus, you’ll know exactly what’s in the seasoning mix and can feel better about what you’re eating.
This is one of my Pantry/Kitchen Basics recipes I know you’ll want to keep on hand! These recipes are great homemade alternatives to store-bought items.
Even though I’m not the biggest fan of ranch dressing (practically a sin here in the Midwest lol), I do like using the packets of ranch seasoning mix!
It adds so much flavor, and is great in recipes like my Crockpot Ranch Mushrooms, Chuy’s Jalapeño Dip, and more.
But every time I pick up a packet, I wonder what preservatives are in there, or I kick myself for using something that has so much sodium.
That’s when I usually decide to make a big batch of this homemade ranch seasoning! I know exactly what’s in there, with no mystery preservatives, I can control the amount of salt and herbs, and it lasts for a really long time!
What do I need to make this recipe?
- Buttermilk powder – this adds that tangy, slightly sweet and creamy base flavor that makes this seasoning incredibly similar to the packets of ranch dressing mix.
- Dried parsley – this adds a grassy, fresh flavor, as well as color.
- Garlic powder – because everything is better with garlic.
- Onion powder – the sharp onion flavor rounds out the flavor.
- Dried dill – dill is a classic flavor associated with ranch.
- Dried minced onion – this adds texture and additional onion flavors.
- Dried chives – chives are another classic ranch/onion flavor.
- Kosher salt – the salt really elevates all the other flavors in this seasoning.
- Black pepper – this is a flavor enhancer that brings out the other flavors, as well as adding a tiny bit of heat.
- Granulated sugar – the sugar helps temper the tangy associated with the buttermilk.
- Dried tarragon – this adds a hint of an anise-like flavor.
For the best-tasting seasoning mix, use fresh spices. Spices lose their potency as they get older, which means you won’t get as vibrant of a flavor.
Variations of this recipe
- Large batch – if you plan to make something with ranch seasoning often, I recommend doubling or tripling the recipe. It’ll keep for months in an airtight container.
- Granulated sugar – I haven’t tested using any sugar substitutes in this recipe, but I’m sure they should work well. I would follow whatever ratio the package suggests to get the amount needed.
- Milk powder – if you can’t find buttermilk powder, regular dry milk powder can be used instead.
- Tarragon – this ingredient is listed as optional, but I do highly recommend it.
For me, there’s 2 main reasons. First, you can control the salt level. Lastly, there are no preservative agents in a homemade seasoning mix. However, you can certainly use a store-bought packet if you prefer to.
Generally it can be found in the aisle where the evaporated milk is, or in the baking aisle where the baking powder and baking soda are. You can also take advantage of online retailers like Amazon and find it easily there.
Making ranch seasoning ahead of time
This recipe is perfect for mixing up in advance. I usually double or triple the recipe, then store it for 6 months or so.
Nearly all of the ingredients are pantry staples in my spice cabinet, with the exception being the buttermilk powder.
Ranch seasoning mix should be stored in an airtight container in a cool dry place. If stored properly, this mix should last for up to 6 months.
Ways to use ranch seasoning!
Now that you have a great blend of spices, what do you do with it?
- Dressing – combine 2 Tbsp of seasoning with 1/3 cup sour cream, 1/3 cup mayonnaise, and about 1/2 cup of milk. For the best flavor, cover and refrigerate for 30-60 minutes before serving.
- Dip – mix 2 Tbsp of seasoning mix with 1/2 cup sour cream, and 1/3 cup mayonnaise. Stir in milk until you reach your desired consistency. For the best flavor, cover and refrigerate for 30-60 minutes before serving.
- Seasoning – use 2 Tbsp of this seasoning mix in place of a standard 1 oz packet.
My Favorite Spice Jars!
I have many of these spice jars in my kitchen, and love them! They’re airtight, and the large capacity means I can make big batches of my favorite spice blends. These labels are a great companion too!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1/2 cup dried buttermilk powder dried regular milk powder can be used instead
- 2 Tbsp dried parsley
- 2 1/2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried dill
- 1 tsp dried minced onion
- 1 tsp dried chives
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp granulated sugar
- 1/4 tsp dried tarragon optional but recommended
- Whisk all ingredients together, and store in an airtight container in a cool, dry place.
To use as a seasoning:
- Replace a 1 oz packet of ranch dressing mix with 2 Tbsp of this seasoning.
To use as in a dip:
- Combine 2 Tbsp of seasoning with 1/3 cup sour cream, 1/3 cup mayonnaise, and about 1/2 cup of milk. For the best flavor, cover and refrigerate for 30-60 minutes before serving.
To use as a dressing:
- Mix 2 Tbsp of seasoning mix with 1/2 cup sour cream, and 1/3 cup mayonnaise. Stir in milk until you reach your desired consistency. For the best flavor, cover and refrigerate for 30-60 minutes before serving.
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- This recipe makes about 3/4 cup, which would be equivalent for 6 (2 Tbsp) servings. Of course this will vary, as you may want to use more or less than 2 Tbsp of the seasoning, per your tastes.
- The granulated sugar can be omitted if you’d like.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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