I cracked a simple approach called Make Your Own Ranch Seasoning that puts me in control of every ingredient in ranch and in recipes that call for a packet.

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I never thought a little jar could change how I season things until I started mixing my own Homemade Ranch Seasoning. It’s weird, packets never felt right and making it lets me control what goes in, like the tang of powdered buttermilk and the subtle onionlike bite of dried chives.

I keep a small jar on hand, shake a pinch, taste, tweak, repeat. There’s something annoyingly addictive about chasing that exact blend.

If you want to Make Your Own Ranch Seasoning and dial in your perfect flavor you might end up hooked.

Ingredients

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Powdered buttermilk: tangy, adds creaminess, provides protein and calcium slightly sour
Dried parsley: bright herb, tiny fiber and vitamins, fresh green note
Dried chives: oniony hint, low calories, lots of vitamins it wakes up dressings
Dill weed: grassy slightly sweet flavor, aromatic, some minerals and antioxidants
Garlic powder: savory punch, contains antioxidants, may support immune health
Onion powder: sweet savory depth, natural carbs, lots of flavor for little calories
Kosher salt: essential seasoning, adds saltiness, no nutrition besides sodium
Black pepper: warm heat, contains antioxidants, boosts taste without adding calories

Ingredient Quantities

1/2 cup powdered buttermilk

3 tbsp dried parsley flakes

1 tbsp dried chives

1 tbsp dried dill weed

1 tbsp garlic powder

1 tbsp onion powder

2 tsp kosher salt

1 tsp ground black pepper

How to Make this

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1. Measure everything out: 1/2 cup powdered buttermilk, 3 tbsp dried parsley flakes, 1 tbsp dried chives, 1 tbsp dried dill weed, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp ground black pepper.

2. Sift the powdered buttermilk into a medium bowl to break up clumps, or press it through a fine mesh sieve with the back of a spoon.

3. Add the parsley, chives, dill, garlic powder, onion powder, salt and pepper to the bowl with the buttermilk.

4. Whisk vigorously for 30 to 60 seconds until the color is even and you don’t see big herb clumps. If you want an ultra fine mix, pulse everything 8 to 10 times in a small food processor or spice grinder.

5. Taste check: mix 1 tsp of the dry blend with 2 tbsp sour cream or mayo plus 1 tsp milk to get a quick idea of seasoning. Adjust salt or garlic if it seems weak, but a little goes a long way.

6. Let the jar sit for a few hours or overnight if you can, that helps the dried herbs and buttermilk marry and the flavor gets nicer.

7. Transfer the mix into an airtight jar or container, pressing down to remove air pockets, then seal and label with the date.

8. Store in a cool dark cupboard for best flavor up to 3 months. To make a quick dressing use about 2 tbsp of mix per 1 cup mayo and 1/2 cup milk or buttermilk, adjust to taste.

Equipment Needed

1. 1/2 cup dry measuring cup for the powdered buttermilk
2. Measuring spoons (tablespoon and teaspoon)
3. Fine mesh sieve or small sifter and a spoon to press through clumps
4. Medium mixing bowl
5. Whisk (or a fork if thats what you’ve got)
6. Small food processor or spice grinder for an ultra-fine mix (optional)
7. Rubber spatula or spoon for scraping and pressing into the jar
8. Airtight jar or container plus a label and marker

FAQ

1/2 cup powdered buttermilk

3 tbsp dried parsley flakes

1 tbsp dried chives

1 tbsp dried dill weed

1 tbsp garlic powder

1 tbsp onion powder

2 tsp kosher salt

1 tsp ground black pepper

How long will this keep?

Kept in an airtight jar away from heat and light it stays good about 4 to 6 months, flavor slowly fades after that.

Can I skip the powdered buttermilk?

You could, but the buttermilk gives the tangy ranch flavor. If you skip it add 1 tsp citric acid or a little lemon powder to mimic that tang.

Is this gluten free?

The ingredients listed are normally gluten free, but check labels if you need a strict GF product since some spice blends can be cross contaminated.

Can I use fresh herbs instead of dried?

How can I make it salt-free?

Omit the salt and add a bit more garlic/onion or a sprinkle of celery salt substitute, taste as you go.

Homemade Ranch Seasoning Recipe Substitutions and Variations

Powdered buttermilk: Replace the 1/2 cup with 1/2 cup nonfat dry milk + 2 tsp citric acid (or 1 tbsp lemon juice powder) to get the tangy bite, works great in dry mixes.
Dried chives: Use 1 tbsp dried green onion or scallion flakes 1:1, or 1 tsp onion powder + 1/2 tsp dried parsley for a similar mild oniony-herb note.
Garlic powder: Swap 1 tbsp for 1 1/4 tbsp granulated garlic or 1 tbsp garlic flakes ground fine; if you use garlic salt cut back the recipe salt accordingly.
Kosher salt: If you only have fine table salt start with about 1 tsp for the 2 tsp kosher called for then taste, or use 1 1/2 tsp fine sea salt. Fine salts are stronger by volume so go easy, its easier to add than to fix if you overdo it.

Pro Tips

– Use short pulses in a spice grinder or mini food processor to break up herb clumps, dont grind too long though or you’ll end up with dust instead of those little green flecks that look and taste nicer.

– Let the blend sit sealed for at least a few hours, overnight is better, the flavors mellow and marry, if something tastes flat the next day you can tweak a tiny pinch of salt or garlic and it’ll come alive.

– Keep it bone-dry: store in an airtight jar with a little desiccant packet or a bit of uncooked rice in a cheesecloth pouch to absorb moisture, or freeze single-use portions in small bags or an ice cube tray so the rest stays fresh longer.

– Don’t be shy about using it other ways, sprinkle on roasted potatoes, mix into sour cream for a dip, or toss with popcorn, and if you want heat add a pinch of cayenne or crushed red pepper to bump the flavor.

Homemade Ranch Seasoning Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I cracked a simple approach called Make Your Own Ranch Seasoning that puts me in control of every ingredient in ranch and in recipes that call for a packet.

Servings

servings

Calories

kcal

Equipment: 1. 1/2 cup dry measuring cup for the powdered buttermilk
2. Measuring spoons (tablespoon and teaspoon)
3. Fine mesh sieve or small sifter and a spoon to press through clumps
4. Medium mixing bowl
5. Whisk (or a fork if thats what you’ve got)
6. Small food processor or spice grinder for an ultra-fine mix (optional)
7. Rubber spatula or spoon for scraping and pressing into the jar
8. Airtight jar or container plus a label and marker

Ingredients

1/2 cup powdered buttermilk
3 tbsp dried parsley flakes
1 tbsp dried chives
1 tbsp dried dill weed
1 tbsp garlic powder
1 tbsp onion powder
2 tsp kosher salt
1 tsp ground black pepper

Directions

Measure everything out: 1/2 cup powdered buttermilk, 3 tbsp dried parsley flakes, 1 tbsp dried chives, 1 tbsp dried dill weed, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp ground black pepper.
Sift the powdered buttermilk into a medium bowl to break up clumps, or press it through a fine mesh sieve with the back of a spoon.
Add the parsley, chives, dill, garlic powder, onion powder, salt and pepper to the bowl with the buttermilk.
Whisk vigorously for 30 to 60 seconds until the color is even and you don't see big herb clumps. If you want an ultra fine mix, pulse everything 8 to 10 times in a small food processor or spice grinder.
Taste check: mix 1 tsp of the dry blend with 2 tbsp sour cream or mayo plus 1 tsp milk to get a quick idea of seasoning. Adjust salt or garlic if it seems weak, but a little goes a long way.
Let the jar sit for a few hours or overnight if you can, that helps the dried herbs and buttermilk marry and the flavor gets nicer.
Transfer the mix into an airtight jar or container, pressing down to remove air pockets, then seal and label with the date.
Store in a cool dark cupboard for best flavor up to 3 months. To make a quick dressing use about 2 tbsp of mix per 1 cup mayo and 1/2 cup milk or buttermilk, adjust to taste.

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.