I used to buy bottled ranch dressing all the time, but I never really enjoyed it.
There was always a slightly artificial aftertaste that I just couldn’t get past. Maybe it was the preservatives, maybe it was the particular oils used in some brands, or maybe I had simply gotten used to fresher-tasting homemade food. Whatever the reason, store-bought ranch was one of those things I kept buying because it was convenient—not because I loved it.
Then my son started eating more lettuce, and ranch dressing quickly became his favorite way to enjoy it.
That was enough motivation for me to finally start making ranch from scratch.
The only problem? I didn’t want to pull out six or seven different jars of herbs and seasonings every single time someone wanted a little ranch.
So I came up with a much easier solution: homemade ranch dry mix.
Now I keep a jar of this ranch seasoning in my pantry. Whenever we need ranch, I scoop out a tablespoon and mix it with mayonnaise, sour cream, buttermilk, or whatever combination I happen to have in the refrigerator.
It takes about a minute, tastes much fresher than bottled dressing, and I only have to measure all those herbs once.
If your family loves ranch as much as mine does, this is one of those little homemade pantry staples that makes life so much easier.
Why Make Your Own Ranch Seasoning?
I love making things from scratch, but I also know that homemade food needs to be realistic.
If making a salad dressing requires pulling out half the spice cabinet every night, chances are I’m eventually going to reach for the bottled version again.
That’s why this dry ranch mix works so well for us.
You make one batch, store it in a mason jar, and then it’s ready whenever you need it.
It also means you can control exactly what goes into your ranch. There are no mystery ingredients, and you can adjust the salt, garlic, onion, or herbs to suit your family’s taste.
And because you’re only mixing up as much dressing as you need, you get a fresh batch each time.
Homemade Ranch Dry Mix Recipe
This recipe makes enough ranch seasoning to keep on hand for several batches of dressing or dip.
Ingredients
- 2 tablespoons dried parsley
- 2 tablespoons dried chives / onion spring (optional) - Dried chives can be difficult to find at the local stores where I live, so I usually make my own. I simply chop fresh chives or green onions into small pieces, place them in a breathable mesh or cheesecloth bag, and let them air-dry for several days. If I want to speed things up, I spread them on a baking sheet and place them in the oven at the lowest temperature until they are completely dry and crisp.
- 1 teaspoon salt
- 2 teaspoons garlic powder- Here's how I make this at home.
- 2 teaspoons onion powder
- 1 teaspoons ground pepper
- 2 teaspoons dried dill
Instructions
Add all of the ingredients to a small bowl and stir until everything is evenly combined.
Transfer the ranch dry mix to a clean, dry mason jar or another airtight container.
Label the jar and keep it in your pantry with your other herbs and spices.
Before using, give the jar a little shake or stir because some of the finer seasonings can settle toward the bottom.
Important: I recommend putting a food-grade moisture absorber to keep your dry mixes from molds for a long time.
How to Make Ranch Dressing With the Dry Mix
This is where having that little jar in the pantry becomes so convenient.
For a quick ranch dressing, start with:
- 1 tablespoon homemade ranch dry mix
- ¼ cup mayonnaise
- ¼ cup buttermilk
Stir everything together until smooth.
If you prefer a thicker dressing, use a little less buttermilk. For a thinner ranch that pours easily over salads, add a splash more.
I usually let the dressing sit in the refrigerator for at least 15 to 30 minutes if I have time. This gives the dried herbs a chance to soften and allows all those ranch flavors to blend together.
But if dinner is already on the table and everyone is hungry, we have definitely eaten it right away too!
No Buttermilk? No Problem
One of my favorite things about keeping ranch seasoning mix on hand is that I don't have to follow the exact same ranch recipe every time.
I simply use what we already have.
You can mix the seasoning with:
Mayonnaise: This gives you a rich, creamy ranch. Thin it with a little milk or buttermilk if needed.
Sour cream: This makes a thicker, tangier ranch that is especially good as a vegetable dip.
Buttermilk: Buttermilk gives ranch that classic tangy flavor and makes a thinner dressing that's perfect for salads.
Buttermilk powder: I don't always have buttermilk but I keep stock of buttermilk powder as they last longer. To use buttermilk powder I just dilute 2 tablespoon of it in a ½ cup of milk.
Mayonnaise and sour cream: Combine equal parts for a thick, creamy dip.
Mayonnaise and buttermilk: This is probably my favorite combination for a traditional pourable ranch dressing.
You can start with one tablespoon of seasoning and adjust from there depending on how strong you like your ranch.
Easy Ranch Dip
This seasoning mix also makes an incredibly easy ranch dip.
Combine:
- 1 tablespoon homemade ranch dry mix
- 1 cup sour cream
Stir well and refrigerate for about 30 minutes before serving if possible.
That’s it.
Serve it with carrots, celery, cucumbers, bell peppers, crackers, potato wedges, or anything else your family likes to dip.
It's also handy when you need a quick appetizer and don't want to make anything complicated.
Ways to Use Homemade Ranch Seasoning
Don't think of this as just a salad dressing mix. Once you have a jar in your pantry, you'll probably find all sorts of ways to use it.
Try sprinkling some of the dry seasoning over:
- Roasted potatoes
- French fries or potato wedges
- Popcorn
- Roasted vegetables
- Chicken
- Homemade croutons
- Crackers
- Pasta salad
You can also stir a little into mashed potatoes, chicken salad, potato salad, or creamy pasta dishes.
Just remember that the mix contains salt, so taste your food before adding additional salt.
Why I Like Keeping It in a Mason Jar
The mason jar isn't just for looks. It makes this recipe genuinely convenient.
Instead of measuring parsley, dill, garlic powder, onion powder, salt, and pepper every time someone asks for ranch, I measure everything once.
Then making ranch is basically:
Open jar.
Scoop.
Stir.
Done.
That is my kind of from-scratch cooking.
Homemade doesn't always have to mean starting completely from zero every single time. Sometimes doing a little prep ahead of time gives you the best of both worlds: homemade flavor and everyday convenience.
Can I Make the Ranch Mix Finer?
Absolutely.
If your family prefers ranch without noticeable pieces of dried herbs, you can pulse the dry mixture a few times in a small food processor or spice grinder.
Don't turn it completely into powder. You just want to break down some of the larger pieces of parsley, dill, chives, and dried onion.
This also helps the seasoning distribute evenly when you scoop it from the jar.
Can I Adjust the Seasonings?
Yes—and that's another reason I prefer making ranch myself.
Think of this recipe as a starting point.
Love garlic? Add a little more garlic powder.
Want more dill flavor? Increase the dill.
Prefer a milder ranch for kids? Reduce the black pepper.
If you're trying to watch how much salt you're using, you can reduce the salt in the dry mix and add more to individual recipes as needed.
After making a couple of batches, you'll quickly figure out exactly how your family likes it.
How Long Does Homemade Ranch Dry Mix Last?
Because this recipe is made entirely with dried herbs and spices, it keeps well in an airtight container in a cool, dry pantry.
For the best flavor, I like to make an amount we'll realistically use within several months.
The important thing is to keep moisture out of the jar. Always use a clean, dry measuring spoon when scooping out the seasoning.
If you've made the seasoning into actual ranch dressing with mayonnaise, sour cream, buttermilk, or other refrigerated ingredients, keep the finished dressing covered in the refrigerator and follow the storage guidance for the dairy ingredients you used.
Ingredients
Equipment
Method
Tip: Let freshly mixed ranch sit in the refrigerator for 15 to 30 minutes before serving when possible. This gives the dried herbs time to soften and the flavors time to come together.
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