Mom's Best Recipes
Recipe

Homemade Ranch Seasoning Mix

A DIY dry ranch blend with dill, garlic, onion, parsley, and buttermilk powder. Make a quick single batch or a big jar for dips, dressings, and easy weeknight chicken.

Author By Matt Campbell
4.8
A real photo of a small glass jar filled with homemade ranch seasoning mix on a wooden kitchen counter, with measuring spoons and small bowls of dried dill, garlic powder, onion powder, parsley, and buttermilk powder softly blurred in the background, natural window light
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If ranch shows up in your house like an uninvited but lovable cousin, this one is for you. This homemade ranch seasoning mix is the shelf-stable, shake-and-go version of all that creamy, herby goodness. It has the usual suspects: dill, garlic powder, onion powder, parsley, plus buttermilk powder for that tangy “yep, that’s ranch” flavor.

Make a small batch for tonight’s dip situation, or mix up a large jar so you can season chicken, roast potatoes, and rescue boring veggies on command. Accessible ingredients, clear steps, and plenty of room to taste and tweak. That is the whole vibe.

A real photo of a small ceramic bowl filled with homemade ranch seasoning mix next to a bowl of sour cream and a spoon, ready for mixing into a dip, on a bright kitchen counter

Why It Works

  • Big ranch flavor with pantry spices: dill, garlic, onion, and parsley build that classic herby base.
  • Buttermilk powder does the heavy lifting: it adds tang and makes the mix work for dressings and dips without tasting flat.
  • Flexible salt level: you control it, so it is not mysteriously too salty like some store packets.
  • One mix, lots of uses: stir into sour cream, whisk into mayo and milk, sprinkle on chicken, or season roasted veggies.

Pairs Well With

Storage Tips

Storage Tips

Keep it dry and airtight. Store the mix in a tightly sealed jar away from heat and steam. If you measure over a simmering pot, the powder can clump. Ask me how I know.

  • Pantry: 3 to 6 months for best flavor.
  • Freezer (optional): Up to 1 year in a freezer-safe jar or zip-top bag. This is great if you make the large jar and want it super fresh.

Clumping? It happens, especially with buttermilk powder. Break it up with a fork or give the jar a few good shakes. If it is really stubborn, sift it once and carry on.

Common Questions

Common Questions

Do I have to use buttermilk powder?

For classic ranch flavor, yes, it is the secret weapon. If you skip it, the mix will still be herby and garlicky, but it will taste more like “seasoned herbs” than ranch. If you need a substitute, use the mix without buttermilk powder as a seasoning blend, then add tang when you mix a dip or dressing with a squeeze of lemon or a splash of vinegar.

Where do I find buttermilk powder?

Usually in the baking aisle near powdered milk, or online. Once you have it, you will start using it in biscuits, pancakes, and quick dressings.

How much seasoning equals one store-bought ranch packet?

Many store packets are around 1 ounce (28 g), but volume varies by brand. As a rough guide, start with about 3 tablespoons of this mix for a packet-style amount, then adjust to taste. If you like a stronger ranch hit, use 4 tablespoons.

Can I make it dairy free?

Yes. Leave out the buttermilk powder and add 1 to 2 teaspoons nutritional yeast for a little savory depth, then rely on lemon juice or vinegar when you make dressings and dips.

Is this gluten free?

It can be, but check your labels, especially on buttermilk powder and any spice blends for flavorings or additives if you are highly sensitive.

How do I use it for chicken?

My easy method: 1 tablespoon mix per 1 pound chicken, plus 1 tablespoon oil. Roast, grill, or air fry. If you want it extra ranchy, add 1 teaspoon lemon juice to the oil.

Can I use kosher salt instead of fine salt?

This recipe is written for fine salt. If you swap in kosher salt, it will taste less salty by volume. Start with a little less than the recipe calls for, then add more to taste after you mix the seasoning into a dip, dressing, or chicken.

I started making dry seasoning mixes when I realized I was basically buying the same packets over and over. Ranch was the biggest repeat offender. Once I nailed a version with enough dill to taste like ranch and enough garlic to make it interesting, it turned into a permanent resident in my pantry. Now it is my weeknight move: shake it on chicken, stir it into sour cream, and suddenly dinner feels like I tried harder than I did.