I’m sharing my Homemade Ranch Dressing Mix Recipe, an easy gluten free blend that replaces any store-bought ranch mix and offers a pantry-friendly shortcut for dips, dressings, and seasoning.

Jump to Recipe

I’ve chased every jar and packet, and finally put together what I call the Homemade Ranch Dressing Mix Recipe that actually delivers. I used powdered buttermilk and dried chives in the blend, which give it a bright, tangy lift you don’t expect from a pantry mix.

I messed with the ratios until even my picky friends thought it was store bought, and then I realized its better than most packets. It’s fast, gluten free, and kind of dangerous because you’ll want it on everything.

If you crave the Best Ranch Dressing and a little kitchen mischief, read on.

Ingredients

Print Recipe (No Advertisments)

powdered buttermilk: adds tang, creaminess, calcium and protein, makes mix richer not watery
dried parsley flakes: mild herb, vitamin K and fiber, bright green flecks, fresh vibe
dried chives: onion like notes, low calories, slight crunch, good for aroma and color
dried dill weed: grassy, citrusy hint, antioxidants, light herbal lift, prevents flat flavor
garlic powder: concentrated savory punch, some prebiotic carbs, strong aroma, makes it savory
onion powder: sweet and savory base, adds umami, small carbs, boosts depth of flavor
kosher salt: brings out flavors, adds sodium, use carefully for health, balances overall taste
sugar optional: tiny sweet note, counters bitterness, use sparingly if you want slight balance

Ingredient Quantities

1/2 cup powdered buttermilk

3 tablespoons dried parsley flakes

2 tablespoons dried chives

1 tablespoon dried dill weed

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon sugar (optional)

How to Make this

Print Recipe (No Advertisments)

1. Gather everything and measure: 1/2 cup powdered buttermilk, 3 tablespoons dried parsley flakes, 2 tablespoons dried chives, 1 tablespoon dried dill weed, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon sugar if you want a touch of sweetness.

2. Put the powdered buttermilk in a medium bowl and break up any clumps with a fork or whisk, or pulse it quickly in a dry coffee grinder if it feels grainy.

3. Add the parsley, chives and dill. Rub the dried herbs between your fingers a little to wake up the flavor, then rough chop any big bits if needed.

4. Add the garlic powder, onion powder, salt, pepper and the optional sugar.

5. Whisk everything together really well until the color and texture look uniform. If you see lumps, push the mix through a fine mesh sieve or give it another quick pulse in the grinder.

6. Taste-check if you want: mix about 1 teaspoon of the dry mix with a half teaspoon of water or a dab of mayo to check salt and garlic levels, adjust salt if needed.

7. Transfer to an airtight jar, press the lid on tight and label with the date. Store in a cool dry place away from heat and humidity.

8. Let the jar sit for 12 to 24 hours before using if you can, the flavors meld and taste better after a short rest.

9. Use guide: for a dip stir 2 tablespoons of mix into 1 cup sour cream plus 1 cup mayonnaise; for a pourable dressing stir 2 tablespoons of mix into 1 cup mayonnaise and 1/2 to 3/4 cup milk or buttermilk until you reach the thickness you like. Store the dry mix up to 6 months, best within 3 months for peak flavor.

Equipment Needed

1. Measuring cup plus measuring spoons (you’ll need 1/2 cup, tablespoons and teaspoons)
2. Medium mixing bowl big enough to whisk in
3. Whisk or fork for breaking up lumps and mixing
4. Fine mesh sieve for pushing out any stubborn clumps
5. Small coffee or spice grinder or a mortar and pestle for quick pulses
6. Rubber spatula or spoon to transfer the mix into the jar
7. Airtight jar with a tight lid for storage
8. Label and marker to note the date so you dont forget when you made it

FAQ

1/2 cup powdered buttermilk

3 tablespoons dried parsley flakes

2 tablespoons dried chives

1 tablespoon dried dill weed

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon sugar (optional)

Q: How long will the dry mix last? A: Kept in an airtight container in a cool, dark place it stays good about 6 months. After that the herbs lose punch but it wont make you sick usually.

Q: Can I use fresh herbs instead of dried? A: Yes, but fresh herbs spoil faster and the ratio changes. Use about three times the fresh herb amount and keep the finished dressing refrigerated and use within 3 days.

Q: Is powdered buttermilk necessary? A: It gives the signature tang and helps the dry mix rehydrate nicely. You can sub dry milk plus a little acid but the flavor wont be exactly the same.

Q: How do I make it gluten free? A: This recipe is naturally gluten free if your spices and powdered buttermilk are certified GF. Check package labels to be sure.

Q: Can I make a lower-sodium version? A: Yes, reduce the kosher salt or omit it and add a small pinch at a time when you mix the dressing so you dont over-salt.

Q: How much dry mix equals one store-bought packet? A: Most single ranch packets are about 1 to 1.5 tablespoons of seasoning. Your mix is more flavorful, so start with 1 tablespoon per cup of base and adjust to taste.

THE BEST HOMEMADE RANCH DRESSING MIX RECIPE Recipe Substitutions and Variations

THE BEST HOMEMADE RANCH DRESSING MIX RECIPE

I make this all the time, it’s stupidly easy and way better than the packet stuff. Mix it up, keep a jar in the pantry and you’ll be throwing ranch on everything, yes even roasted veggies.

Ingredients

1/2 cup powdered buttermilk
3 tablespoons dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried dill weed
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon sugar (optional)

Quick directions
– Stir all ingredients together, break up any clumps, store in an airtight jar up to 6 months.
– To make a quick dip or dressing: whisk 2 tablespoons of mix into 1/2 cup mayo and 1/2 cup sour cream, add 1 to 2 tablespoons milk or buttermilk to reach the thickness you want. Taste and adjust.

Substitutions

Powdered buttermilk: use 1/2 cup nonfat dry milk plus 1 to 1.5 teaspoons citric acid (or 1 teaspoon powdered lemon) to mimic the tang.
Dried chives: swap for 2 tablespoons dried green onion flakes or 6 tablespoons fresh chives (finely chopped) if you want brighter fresh flavor.
Dried dill weed: replace with 1.5 teaspoons crushed dill seed (stronger flavor) or 3 tablespoons fresh dill, chopped.
Garlic powder: use an equal amount of granulated garlic or 2 to 3 tablespoons fresh minced garlic (reduce other liquids slightly if using fresh).

Enjoy, and dont be afraid to tweak it to your taste, add more dill for fish, more garlic for pizza nights.

Pro Tips

– Pulse the mix in a spice grinder for a few 1 second bursts if you want a silkier powder, but don’t run it long or you’ll heat things up and make clumps. let it cool between pulses if needed.

– If you’re using the mix right away for a dip or dressing, “bloom” the herbs first: stir a teaspoon into a tablespoon or two of warm milk or water, let it sit 10 minutes, then add to your base. it wakes up the dried herbs so they taste fresher.

– Play with acids and salts not by adding more onion or garlic but by brightening the finished dip: a tiny pinch of citric acid or a quick squeeze of lemon really sharpens the flavor. if it tastes flat a touch more kosher salt or a pinch of sugar will bring it to life.

– Keep moisture out. Store in a small airtight jar in a cool dark place with a small silica packet or tightly sealed lid, and use within a few months for best punch. if the jar loses aroma after a while, refresh it by mixing in a little extra garlic or chive before using.

THE BEST HOMEMADE RANCH DRESSING MIX RECIPE Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Homemade Ranch Dressing Mix Recipe, an easy gluten free blend that replaces any store-bought ranch mix and offers a pantry-friendly shortcut for dips, dressings, and seasoning.

Servings

servings

Calories

kcal

Equipment: 1. Measuring cup plus measuring spoons (you’ll need 1/2 cup, tablespoons and teaspoons)
2. Medium mixing bowl big enough to whisk in
3. Whisk or fork for breaking up lumps and mixing
4. Fine mesh sieve for pushing out any stubborn clumps
5. Small coffee or spice grinder or a mortar and pestle for quick pulses
6. Rubber spatula or spoon to transfer the mix into the jar
7. Airtight jar with a tight lid for storage
8. Label and marker to note the date so you dont forget when you made it

Ingredients

1/2 cup powdered buttermilk
3 tablespoons dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried dill weed
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon sugar (optional)

Directions

Gather everything and measure: 1/2 cup powdered buttermilk, 3 tablespoons dried parsley flakes, 2 tablespoons dried chives, 1 tablespoon dried dill weed, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon sugar if you want a touch of sweetness.
Put the powdered buttermilk in a medium bowl and break up any clumps with a fork or whisk, or pulse it quickly in a dry coffee grinder if it feels grainy.
Add the parsley, chives and dill. Rub the dried herbs between your fingers a little to wake up the flavor, then rough chop any big bits if needed.
Add the garlic powder, onion powder, salt, pepper and the optional sugar.
Whisk everything together really well until the color and texture look uniform. If you see lumps, push the mix through a fine mesh sieve or give it another quick pulse in the grinder.
Taste-check if you want: mix about 1 teaspoon of the dry mix with a half teaspoon of water or a dab of mayo to check salt and garlic levels, adjust salt if needed.
Transfer to an airtight jar, press the lid on tight and label with the date. Store in a cool dry place away from heat and humidity.
Let the jar sit for 12 to 24 hours before using if you can, the flavors meld and taste better after a short rest.
Use guide: for a dip stir 2 tablespoons of mix into 1 cup sour cream plus 1 cup mayonnaise; for a pourable dressing stir 2 tablespoons of mix into 1 cup mayonnaise and 1/2 to 3/4 cup milk or buttermilk until you reach the thickness you like. Store the dry mix up to 6 months, best within 3 months for peak flavor.

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.