This homemade ranch seasoning comes together in about 5 minutes with dried dill, parsley, and chives plus a few pantry spices, and it tastes just like (or even better than) the classic ranch seasoning packet without any of the additives. Two tablespoons of the mix equals one store-bought packet, so you can stir it into sour cream for a quick dip, whisk it into ranch dressing, or shake it straight onto roasted potatoes, popcorn, and chicken.
Why I Stopped Buying Ranch Seasoning Packets
I planted way too many herbs in the garden this summer. By July the dill, chives, and parsley were absolutely taking over. So I rinsed big handfuls of each, patted them dry, and laid them in a single layer on screens in a warm, out-of-the-way corner of the pantry. After about a week they were papery and crackled between my fingers, and I crumbled them into jars.
I used the dried herbs to mix up a batch of ranch seasoning. Now every time I use it, it tastes like summer in the garden. I have made this mix over and over, tweaking the dill and salt until it was exactly right, and it has completely replaced the packets in my pantry.
Now that I can make it, I won’t go back. No fillers, no artificial anything, way less salt, and pennies compared to the packets.
But you don’t need to grow and dry your own herbs to make a better ranch seasoning, and I’ll show you how easy it is.
Let’s dig in!
What Are the Ingredients in Ranch Seasoning?
Ranch seasoning is really just dried herbs and a handful of everyday spices, which is why it is so much cheaper to make than to buy.
The full recipe, with amounts, can be found in the recipe card below.
- Dried dill gives it the signature ranch flavor. Go easy at first… a little dill goes a long way.
- Dried chives add a soft, mild onion note that rounds everything out.
- Dried parsley is the backbone. It brings that fresh, green, herby base that makes ranch taste like ranch.
- Garlic powder and onion powder are the savory foundation. Use powder here, not granules, so the mix stays fine and even.
- Fine sea salt ties the flavors together. I use fine sea salt because it blends in evenly instead of settling to the bottom.
- Black pepper for a gentle warmth. I keep it mild since I am a supertaster and not big on heat, but you can add more.
- Buttermilk powder (optional) is the one shortcut I reach for. It adds the creamy, tangy note you get from a packet. Leave it out and the mix is fully shelf-stable… more on that in the storage section.
A few optional add-ins let you fine-tune it: a little mustard powder for depth, a pinch of dried tarragon for a slightly fancier herb note, or a small pinch of sugar to balance the salt. None of them are required, so start with the core mix and adjust from there.
What Can I Use Instead of Buttermilk Powder?
Buttermilk powder is the one ingredient people get stuck on, so let’s sort it out. You can usually find the Saco Buttermilk brand for sale in the baking aisle at U.S. grocery store, and you can also order buttermilk powder online (I like this brand because it does not need refrigeration after opening).
But if you do not have it, or don’t want to get it, don’t worry. You have a couple of easy options.
- You can swap in an equal amount of dry milk powder for a little body and creaminess with less tang.
- Or you can leave it out of the dry mix entirely and add the tang later, stirring real buttermilk or a squeeze of lemon into your dip or dressing when you make it. The seasoning will still taste wonderful either way. The only real difference is how tangy the final result is, so use whatever works for you.
How to Make Ranch Seasoning
This is about as simple as a recipe gets, but I want to walk you through it so yours turns out even and scoops cleanly. We are really just measuring, mixing, and jarring.
- Measure all of your ingredients into a bowl.
- Whisk everything together until the color looks even and you don’t see clumps of any one herb.
- For a finer, more uniform blend, grind with a mortar and pestle for a minute or pulse the mix 5 to 7 times in a spice grinder or mini food processor. This helps because it breaks the herbs down so the seasoning coats food evenly and doesn’t leave big flecks. It is completely optional, and the mix works great left rustic.
- Funnel it into a clean jar and label it with the name and date.
- Give it a good shake before every use.
One common thing that happens with homemade seasoning mixes is the heavier powders settle to the bottom while the light dried herbs float to the top. That is totally normal. A quick shake before you measure fixes it every time, so be careful not to scoop straight from a jar that has been sitting… you’ll get an uneven pinch.
Ways to Use Ranch Seasoning
This is where a jar of homemade ranch mix really earns its shelf space. As a dry seasoning, shake it over roasted potatoes, popcorn, oven fries, chicken, or veggies before roasting. It is lovely stirred into ground meat too, like a spoonful worked into my turkey meatball recipe or sprinkled over a skirt steak before it hits the pan. It even brightens up a simple bowl of chicken and rice on a night when you want something cozy.
If you love keeping homemade blends on hand like I do, it lives right next to my homemade taco seasoning and homemade Italian seasoning in my spice cabinet.
PACKET SWAP
2 tablespoons of this ranch seasoning mix = one 1-ounce store-bought ranch seasoning packet. Use that ratio anywhere a recipe calls for a packet.
Ranch Dip
For a quick, cool ranch dip, stir 2 tablespoons of the seasoning into 1 cup of sour cream or plain Greek yogurt. Cover it and chill for at least 30 minutes so the dried herbs soften and the flavor blooms. That resting time is the secret… skip it and the dip tastes a little flat and dusty. We love to make this to go along with our bbq chicken wings.
Ranch Dressing
For a pourable ranch dressing, whisk 2 tablespoons of the seasoning with 1/2 cup mayonnaise and 1/2 cup buttermilk (regular milk works too). Add the milk a splash at a time until it is as thick or thin as you like. If you left the buttermilk powder out of your dry mix, this is where real buttermilk brings back that classic tang.
How Do You Store Ranch Seasoning?
Store the finished mix in an airtight jar in a cool, dry place, like a pantry shelf away from the stove. If you left the buttermilk powder out, that dry-only mix is happy at room temperature and needs nothing special.
If you did add buttermilk powder, check its label. Some brands (like Saco) say to refrigerate after opening, and if yours does, keep your finished ranch seasoning in the fridge too. The simple rule I follow is to go with the strictest storage instruction among all your ingredients, and you’ll never have to second-guess it.
How Long Does Ranch Seasoning Mix Last?
A dry ranch mix keeps its best flavor for about 6 to 12 months in a cool, dry place, as long as your dried herbs were fresh when you made it. After that it is still safe, it just tastes a bit faded. Toss it sooner if it ever smells stale or clumps up, since clumping usually means moisture got in and that shortens its life.
Homemade Ranch Seasoning Recipe
Equipment
- 1 mortar and pestle, spice grinder, or mini food processor for a finer texture (optional)
- 1 airtight jar
Ingredients
- 2 teaspoons dried dill
- 2 tablespoons dried parsley
- 2 teaspoons dried chives
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon fine sea salt (or fine table salt)
- 1/2 teaspoon black pepper
- 1 tablespoon buttermilk powder (or dry milk powder for less tang)
- 1/2 teaspoon mustard powder (optional)
- 1/2 teaspoon dried tarragon (optional)
- pinch sugar
Instructions
- Measure all ingredients into a bowl.
- Whisk together until the mix looks even in color.
- For a finer, more uniform blend, grind for 1 minute with a mortar and pestle or pulse 5 to 7 times in a spice grinder or mini food processor (optional).
- Funnel into a clean, airtight jar and label with the date.
- Shake before each use, since the herbs and powders naturally settle.
Nutrition
Notes
- Packet swap:Â 2 tablespoons mix = one 1-ounce store-bought ranch seasoning packet.
- Ranch dip:Â 2 tablespoons mix + 1 cup sour cream or Greek yogurt; chill 30 minutes.
- Ranch dressing:Â 2 tablespoons mix + 1/2 cup mayonnaise + 1/2 cup buttermilk (or milk); thin to taste.
- Storage: Airtight jar in a cool, dry place, 6 to 12 months. If you use buttermilk powder that says “refrigerate after opening,” store the mix in the fridge.
- No buttermilk powder? Use dry milk powder for body, or leave it out and add tang with real buttermilk or lemon when you make dip or dressing.
A Jar of Summer, Year Round
That is all there is to homemade ranch seasoning: dried herbs, a few pantry spices, and 5 minutes. It is cheaper than the packets, you know exactly what is in it, and if you dry your own parsley, dill, and chives like I did, every shake carries a little of the garden into the meal. If you make a batch, I would love for you to come back and leave a comment and a star rating to let me know how it turned out.
Happy cooking!
Love,
Jennifer
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.