Homemade Ranch Seasoning Mix
A make-ahead blend of dried herbs, garlic, onion and pepper that tastes like the classic packet but with no fillers. Use it to make ranch dressing or dip, or sprinkle it on roasted potatoes, popcorn and chicken.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- About ¾ cup (enough for 8 batches of dressing or dip, at 1 Tbsp per batch... see tips)
Steps
Before you start
- Check that your dried herbs are still fragrant. Herbs older than a year taste weak, so you may need to add more.
- Make sure the jar and lid are completely dry. Moisture makes the mix clump.
- Everything is measured by level spoonfuls, so scrape each spoon flat with a knife.
Measure the herbs
- Level off the dried parsley (3 Tbsp), dill (2 Tbsp) and chives (2 Tbsp) and add them to a small, dry mixing bowl.
+ Show details− Hide details
Ready when: All three herbs are in the bowl as level measures.
Tip: Crush the herbs between your fingers as you add them. This releases more flavor.
Add the powders
- Add the garlic powder (2 Tbsp) and onion powder (2 Tbsp).
- If either has hardened lumps, press them out with the back of a spoon first.
+ Show details− Hide details
Ready when: No visible lumps in the powders.
Add salt and pepper
- Add the fine sea salt (1 Tbsp) and freshly ground black pepper (1 Tbsp).
+ Show details− Hide details
Tip: Use fine salt. Coarse salt settles to the bottom of the jar and makes the mix uneven.
Whisk to combine
- Whisk or stir for about 30 seconds, scraping the bottom of the bowl, until the green herbs are evenly spread through the pale powders.
+ Show details− Hide details
Ready when: The color is even, with no streaks of white or clumps of herbs.
Jar and label
- Use a funnel or folded paper to pour the mix into a dry half-pint jar.
- Seal tightly, shake for 10 seconds, and label with the date.
+ Show details− Hide details
Ready when: The mix is evenly colored after shaking.
Tip: Shake the jar again before each use, because the herbs rise and the powders settle.
Good to know
Tips
- Add 1 Tbsp of buttermilk powder to make the mix taste more like store-bought ranch. This is an addition, not a listed ingredient.
- The mix makes about 8 batches of dressing or dip at 1 Tbsp each, or 4 batches at 2 Tbsp each for stronger flavor.
- Taste the finished dressing after 30 minutes. The herbs soften and the flavor deepens as it chills.
- For a spicier mix, add ½ teaspoon of cayenne or red pepper flakes.
Make ahead
"Make the mix up to 6 months ahead. For the best flavor, let it sit for 24 hours before using so the herbs blend with the powders."
Storage & reheating
"Store in an airtight jar in a cool, dark cupboard for up to 6 months. Do not refrigerate, because condensation causes clumping. Freezing is not needed. To use, shake well and measure with a dry spoon. For ranch dressing, whisk 1 Tbsp of mix into 1 cup (240 ml) buttermilk and 1 cup (240 g) mayonnaise. For dip, stir 1 Tbsp into 1 cup (230 g) sour cream. Chill either for 30 minutes before serving."
Substitutions
- dried parsley → Fresh parsley, finely chopped (3x the amount). Use fresh only in dressing made right away, not in the stored mix, because moisture shortens shelf life.
- dried chives → Dried minced onion or dried green onion. Gives a similar mild onion flavor.
- fine sea salt → Reduce to 2 teaspoons, or use a salt substitute. Lowers the sodium. The blend will taste milder.
- dried dill weed → Dried tarragon (half the amount). Tastes a little more anise-like but still works with ranch.
More spice blends
See all →
Find more like this
- Meal
- Lunch