Ranch Dressing Mix

Jars of rach dressing with spices on wooden counter with cucumber slices.

5 from 1 vote

Bring the classic, savory tang of real farmhouse ranch into your scratch kitchen with this simple, five-minute dry seasoning mix. Made with pure buttermilk powder and fragrant dried herbs, this versatile shelf-stable staple easily transforms into thick vegetable dips, pourable garden dressings, or a flavor-packed seasoning rub for your favorite family meals.

Prep Time5

Cook Time0

Additional Time0

Total Time5

Course: Appetizer

Cuisine: American

Servings: servings, 3 tablespoon per serving

Calories: 67kcal

Author: Eryn Whalen

Cost: $7

Ingredients

1¼ cups powdered buttermilk
1 tablespoon + 2 teaspoons garlic powder
5 tablespoons dried onion flakes
1 tablespoon + 2 teaspoons dried parsley
1 tablespoon + 2 teaspoons dried dill
3 tablespoons + 1 teaspoon dried chives
2 teaspoons salt
2 tablespoons black pepper

Instructions

Combine the Spices: In a medium mixing bowl, measure out the powdered buttermilk, garlic powder, dried onion flakes, parsley, dill, chives, salt, and black pepper.
Whisk Thoroughly: Use a small whisk or spoon to stir the ingredients together until the herbs and spices are completely and evenly distributed through the white buttermilk powder.
Jar and Store: Transfer the dry mixture into a clean, dry pint-sized mason jar. Seal tightly with a lid and store in your pantry for 3 to 6 months. (Move to the fridge if your kitchen experiences high summer humidity to prevent clumping).
To Make Dip: Combine 3 tablespoons of dry mix with 1 cup of sour cream or Greek yogurt. Refrigerate for 2 to 3 hours before serving to allow the flavors to deepen. Consume within 3 to 5 days.
To Make Dressing: Whisk 3 tablespoons of dry mix with 1 cup of mayonnaise and 1 cup of whole milk. For a thicker dressing, reduce the milk to ½ cup. Chill for 3 to 6 hours before shaking and serving. Keep refrigerated for up to 1 week.

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