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Homemade Ranch Dressing Mix

Homemade ranch dressing mix cuts the msg, extra sodium and mystery stuff you don’t really need and delivers clean flavor that’s simple and affordable to keep on hand. Use it for classic ranch dressing, vegetable dip and even on fries or your next baked chicken. 

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homemade ranch dressing mix

It feels so good to just rip open a packet of something, doesn’t it? No thinking, no work, just convenience. And with that grab and go mentality, you get a whole lot more than just a packet of ranch mix–like MSG (which swells me up like a puffer fish–you should see me after Chinese food), extra sodium, and other “flavor enhancers.”

MSG is actually not the devil believe it or not–it’s used to add what some people call “umami” to recipes. A savory, sort of meaty flavor. That’s the best way I can describe it.

But for a lot of us, it’s been known to have some pretty nasty reactions. Ask my brother who keeps an Epi pen just in case he gets in to any.

So instead, you can control what you take in by making your own homemade ranch dressing mix. It’s easy and affordable and you can make a big batch and keep it on hand for dumping on anything or mixing up your own ranch dressing (a little mayo and milk will do the trick).

mix up mayonnaise, milk and a tablespoon or two of your homemade ranch dressing mix for dip or dressing

It feels so good to take back the control–even if you don’t get to rip open a package.

How to make the best homemade ranch dressing mix

  • Make sure the herbs and spices you use are fresh. If you have to dig them out and dust them off, their flavors will be virtually non-existent. Just buy some new ones–these are all fairly affordable.
  • This recipe calls for powdered buttermilk. You’ll find that in a small tub in the baking aisle next to the powered milk. If you wanted to swap in some regular powered milk you could do that instead. The flavor won’t be quite as rich, but you’ll be okay.
  • Run your homemade ranch dressing mix through a food processor or blender to get all the spices worked in. If you don’t have a processor, just mix ’em up and use it anyway. You’ll have a chunkier dressing but that won’t matter at all!
  • Store your mix in an air tight container in the fridge. A good quality tupperware or glass jar should keep it from absorbing outside flavors.
  • Use a tablespoon of your powder to every 1 cup of milk, sour cream, Greek yogurt or mayonnaise. Taste as you go and add more if you want to.

mix your homemade ranch dressing mix in a food processor or just use a bowl if you don't have one!

Can I make this homemade ranch dressing mix without buttermilk?

You can blend the other spices together and put them in to another creamy base you prefer. Like a cashew cream or a vegan sour cream if you want to. I actually mixed my dip in the picture above with plain Greek yogurt.

The powdered buttermilk in the blend is good for that creamy appearance but it doesn’t offer a TON of flavor. A couple of drops of lemon juice for tang when you mix your spices with whatever you’re putting it in will help replace the buttermilk’s sourness.

What recipes could I use this homemade ranch dressing mix in?

Try it in the coating for baked chicken, on pork chops or mixed in my favorite no-yeast dinner rolls.

homemade ranch dressing mix

Homemade Ranch Dressing Mix

Mystery additives can make those pouches of dry ranch dressing mix a little more than what you bargained for. Make your own and keep it on hand with this easy homemade ranch dressing mix you can use on anything!
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings
Author Rachel Ballard


  • 1/2 cup powdered buttermilk
  • 1 tablespoon dried parsley
  • 2 teaspoons dried onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Mix all ingredients in a food processor or blender. Or just mix it in a bowl if you don't have a food processor.  Transfer to an air tight container for a month or longer. 
  • To use, add 1 tablespoon mix to each cup of mayonnaise, milk, sour cream or other base of your choice. 


Calories: 29kcalCarbohydrates: 4gProtein: 2gCholesterol: 4mgSodium: 265mgPotassium: 127mgSugar: 3gVitamin A: 20IUVitamin C: 1.4mgCalcium: 79mgIron: 0.1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Side Dish
Cuisine American



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  1. This looks wonderful. The grocery store packets have tooooo much sodium. Not big users of ranch, so I’m wondering if the mix could be frozen? I think it would be okay, but wondering if it would affect the powdered buttermilk. Thanks!

    1. Nope you can easily freeze it Gabrielle! In fact, you can keep your powdered buttermilk in the freezer too when you aren’t using it and everything will last a lot longer. –Rachel

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.