I’m sharing my Homemade Ranch Seasoning with exact measurements for a pantry-friendly dry ranch mix to use in meats and dinner ideas.

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I’ve been making a Homemade Dry Ranch Seasoning Mix that I slap on everything when I need bright punch without fuss. It’s one of those things that sounds fancy but you don’t need a spice cabinet full of stuff.

I love the way garlic powder and dried parsley flakes cut through greasy weeknight meals, and it’s become my secret when I’m tweaking Ranch Seasoning Mix Recipes or testing new ideas. This is one of my simple Homemade Dry Mixes that saves a dinner.

You might wanna taste as you go, cause everyone likes different flavor, and trust me once you try it you wont go back.

Ingredients

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Adds tangy creaminess helps thicken dressings contains some protein and calcium
Bright mild herb note adds color offers small amounts of fiber and vitamins
Anise like tang and grassy aroma it gives brightness without extra calories
Mild oniony lift fresh green flecks small vitamin content and gentle bite
Deep savory umami provides punch in tiny amounts contains trace manganese
Sweet savory base note that rounds flavors adds mild carbs and aroma
Amplifies and balances flavors essential but adds sodium so use moderately
Warm slightly floral heat that sharpens overall taste almost no calories

Ingredient Quantities

3 tablespoons buttermilk powder

2 tablespoons dried parsley flakes

1 teaspoon dried dill weed

1 teaspoon dried chives

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

How to Make this

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1. Gather and measure everything: 3 tablespoons buttermilk powder, 2 tablespoons dried parsley flakes, 1 teaspoon dried dill weed, 1 teaspoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2. If your buttermilk powder has lumps, break them up by pressing through a fine mesh or stirring with the back of a spoon; give the dried herbs a quick rub between your palms or a gentle smash in a mortar and pestle to wake up the flavor.

3. Put all ingredients in a small bowl or a wide-mouth jar so you can mix easily.

4. Whisk briskly for 30 to 60 seconds, or shake the closed jar hard for 30 seconds, until everything looks evenly combined and there are no big clumps of powder.

5. Taste-check a tiny pinch by stirring it into a teaspoon of water or a dollop of plain yogurt to make sure the salt and garlic level is right; adjust by a little salt or pepper if you really need to, but dont overdo it.

6. Let the mix sit for at least 10 minutes after mixing if you can, that helps the flavors meld and gives a truer taste when you test.

7. Transfer the mix to an airtight container or jar, label it with the date, and keep it in a cool, dry place away from sunlight.

8. Use within about 3 months for best flavor; to make a quick ranch dip mix 1 tablespoon of this seasoning per cup of mayonnaise or sour cream, or use 1 to 2 teaspoons per pound of meat when seasoning before cooking.

Equipment Needed

1. Measuring spoons (tablespoon and teaspoon)
2. Small mixing bowl or wide mouth jar with lid
3. Fine mesh sieve or the back of a spoon to break up lumps
4. Whisk or fork (or use the jar to shake everything up)
5. Mortar and pestle or small bowl to gently crush the dried herbs
6. Small spoon for taste-testing
7. Airtight jar or container with lid for storage
8. Marker or label and a timer or phone to time the 10 minutes

FAQ

3 tablespoons buttermilk powder

2 tablespoons dried parsley flakes

1 teaspoon dried dill weed

1 teaspoon dried chives

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

Q: Can I use fresh herbs instead of dried? A: Fresh herbs wont work well in a dry mix since they add moisture and will go limp or mold. If you want fresh flavor use fresh herbs when you make a dip or dressing. If you do substitute dried for fresh, use about 3 times the amount of fresh herbs as dried.

Q: What if I dont have buttermilk powder? A: You can skip it but the mix will lack tang. A common swap is powdered milk plus a pinch of citric acid or a little vinegar powder to add tang, or just add the buttermilk flavor when you make the dip using real buttermilk or yogurt.

Q: How do I make it into ranch dressing? A: Stir 2 tablespoons mix into 1 cup mayo, then add about 1/2 cup milk or buttermilk until it reaches your desired pourable thickness. Taste and adjust salt or more mix if needed.

Q: Can I reduce the salt? A: Yes, cut the salt in half and add more later when you taste. Its easy to add more but you cant take it away.

Q: How long will this mix keep? A: Stored airtight in a cool dark spot it keeps best for 3 to 6 months. After that the herbs and buttermilk powder lose punch but it wont be dangerous.

Q: Can I double or scale the recipe? A: Totally. Just multiply the amounts and store in a larger jar. Mixing a big batch is handy, but remember flavor fades over time so dont make way more than you can use in a few months.

Homemade Dry Ranch Seasoning Mix Recipe Substitutions and Variations

Buttermilk powder: swap with 3 tbsp nonfat dry milk + 1/4 tsp citric acid to keep the tang in a dry mix, or if you dont have citric acid use 3 tbsp powdered milk + 1/8 tsp cream of tartar.
Dried parsley: replace with dried cilantro or dried basil for bright herb notes, or try 1 tbsp finely chopped dried celery flakes for a milder, savory green taste.
Dried dill weed: use equal amount dried tarragon or 1 tsp dried fennel fronds for an anisey lift, both work surprisingly well with classic ranch flavors.
Dried chives: swap for 1 tsp dried green onion or use 3/4 tsp onion powder + 1/4 tsp dried parsley to mimic the color and mild onion finish.

Pro Tips

– Let it rest for a while after you mix it, like at least 30 minutes or even overnight if you can. The flavors mellow and blend together better, so a quick taste right away will usually undersell how good it gets later.

– If you want the mix to disappear into dips or rubs without little flakes, blitz it quick in a coffee grinder or small food processor, or rub the herbs between your fingers first. Don’t go crazy or you’ll make paste, but finer bits help it dissolve and feel smoother.

– Be careful with salt when you first use it, especially in creamy dips. Start with less than you think, stir and taste, then add. When you’re using it on meats or potatoes you can be more generous, but always taste as you go.

– Store in an airtight jar away from heat and sunlight and write the date on it. It keeps well for a few months but loses pep over time, so make smaller batches if you’re not using it often.

Homemade Dry Ranch Seasoning Mix Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Homemade Ranch Seasoning with exact measurements for a pantry-friendly dry ranch mix to use in meats and dinner ideas.

Servings

servings

Calories

kcal

Equipment: 1. Measuring spoons (tablespoon and teaspoon)
2. Small mixing bowl or wide mouth jar with lid
3. Fine mesh sieve or the back of a spoon to break up lumps
4. Whisk or fork (or use the jar to shake everything up)
5. Mortar and pestle or small bowl to gently crush the dried herbs
6. Small spoon for taste-testing
7. Airtight jar or container with lid for storage
8. Marker or label and a timer or phone to time the 10 minutes

Ingredients

3 tablespoons buttermilk powder
2 tablespoons dried parsley flakes
1 teaspoon dried dill weed
1 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Gather and measure everything: 3 tablespoons buttermilk powder, 2 tablespoons dried parsley flakes, 1 teaspoon dried dill weed, 1 teaspoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
If your buttermilk powder has lumps, break them up by pressing through a fine mesh or stirring with the back of a spoon; give the dried herbs a quick rub between your palms or a gentle smash in a mortar and pestle to wake up the flavor.
Put all ingredients in a small bowl or a wide-mouth jar so you can mix easily.
Whisk briskly for 30 to 60 seconds, or shake the closed jar hard for 30 seconds, until everything looks evenly combined and there are no big clumps of powder.
Taste-check a tiny pinch by stirring it into a teaspoon of water or a dollop of plain yogurt to make sure the salt and garlic level is right; adjust by a little salt or pepper if you really need to, but dont overdo it.
Let the mix sit for at least 10 minutes after mixing if you can, that helps the flavors meld and gives a truer taste when you test.

Transfer the mix to an airtight container or jar, label it with the date, and keep it in a cool, dry place away from sunlight.
Use within about 3 months for best flavor; to make a quick ranch dip mix 1 tablespoon of this seasoning per cup of mayonnaise or sour cream, or use 1 to 2 teaspoons per pound of meat when seasoning before cooking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.