Skip the store-bought packets and know EXACTLY what you’re getting with this easy Homemade Ranch Dressing Mix! Makes the equivalent of one packet.
Recreating the convenience foods of days gone by, from scratch, is quickly turning into a personal crusade of mine.
Sure, I wonder what all those unpronounceable ingredients on any given label are, as much as the next person. I roll my eyes at the rising cost of Hidden Valley Ranch packets.
But what I REALLY fear, what keeps me up at night, is stale, artificial tastes.
That condensed cream of chicken soup from my childhood? It’s doesn’t taste as good in real life as it does in my memory.
Those packets of taco seasoning? Equal parts stale and blah.
And as for dry ranch mix…. well, let’s just say I’ll take my Santa Clarita Valley over the Hidden Valley any day.
Powdered Buttermilk
The only potential hurdle you will face to escape the Hidden Valley is: You’ll need powdered buttermilk
. I learned about powdered buttermilk several years ago from Cook’s Illustrated and it’s a really convenient ingredient. These days most grocery stores and even Walmart have it on their shelves.
It keeps indefinitely in the refrigerator and is great for all your cooking and baking needs. I still use real buttermilk if I’m making something fresh such as homemade buttermilk ranch dressing, but the powdered version works for everything else.
Beyond the Buttermilk
Once you’ve located your powdered buttermilk, the rest is just common pantry spices that you probably already have.
Whisk everything together in a small bowl and you’re set! Use your ranch dressing mix immediately or store it in the refrigerator.
Homemade Ranch Dressing Mix
- 2 tablespoons powdered buttermilk
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon dried chopped onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon Salt
- Pinch black pepper
- In small bowl, whisk all ingredients together. Use immediately or store covered in the refrigerator.
Recipe Notes
- 1 1/4 cup powdered buttermilk
- 1/2 cup dried parsley
- 1/4 cup onion powder
- 1 1/2 tablespoons dried chopped onion
- 1 1/2 tablespoons garlic powder
- 2 1/2 teaspoons dried dill weed
- 2 1/2 teaspoons salt
Nutrition
Is there an alteration to make the dip mix instead of the dressing mix?
Hi Spring, I don’t know for sure but I compared the ingredient labels of the dressing packet vs. the dip packet and the main difference I see is powdered buttermilk. So my best guess is that to make the dip, you would leave out the powdered buttermilk and keep everything else. The dip packet is supposed to be mixed with 16 ounces sour cream. You’d have to see if my recipe also works with that amount. It probably does, but if it doesn’t, maybe be prepared to double the mix if necessary? I hope this helps. It’s all a guess but probably isn’t too far off (I hope). Good luck! -Meggan
What aisle would you find the powdered buttermilk?
Hi Kelly! It should be in the baking aisle at your grocery store, by the evaporated milk and regular dry milk. I will also link it on the recipe card in case buying it online is easier! :D -Meggan
I was wondering if you can make this without black pepper I just found out im allergic. Also I read recipe for dressing can you make that withoit lemon juice as im also allergic to lemons. Also id you know of a great italian dressing without black pepper that would be much appreciated. Thanks
Hi Karin, you can definitely omit black pepper anytime. If you want to omit the lemon juice, you could substitute lime juice or white vinegar (or any kind of vinegar, really). I love this recipe for Italian dressing, just leave the black pepper out (you really don’t need it): https://www.culinaryhill.com/the-best-homemade-italian-dressing/
If you need anything else, just let me know! Thanks! -Meggan
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I work as a rn for hospice care and I’m always looking for quick and easy dinners to fix for my clients! Thank you tons this is a very easy and simple recipe that will go over great!
You’re welcome Kacey, I hope you like the recipe if you try it! Take care. -Meggan
Could you leave out the powdered buttermilk? If so, what would you have to substitute?
I’d like to know this too. I don’t want to make dressing, I want it to add to Greek yogurt for veggie dip. I’m out of the bulk HVR mix and thought I’d make my own. The last time I tried this, I wasn’t able to find powered buttermilk at my local walmart.
No pepper in the bulk recipe?
Typo! Should be 1 1/4 tsp. Pepper for bulk. Sorry about that. A pinch is defined as 1/8 so 1/8*10=1 tsp. + 1/4 tsp. I do a lot of culinary math in culinary school. Thank you and sorry!
I’m certainly going to try theses rollups but wanted to say thanks for the ranch dressing recipe also. I’ve been making my own mixes and dressings for a while now also such as taco, chipotle and tarter sauce so i appreciate seeing another one i can add to my list.
Hi Sheri, you are SO WELCOME! Thank you for the lovely, kind comment. It’s so great when you can make these spice blends on your own. I have a cajun seasoning blend on the blog too if that sounds like something you’d enjoy! Take care and thanks again.
What do you use for liquid in the Ranch Dressing?
Hi Jeri, I have never experimented with turning this into salad dressing. I prefer to just make ranch salad dressing from scratch with buttermilk. Here’s my recipe if you want to see it: https://www.culinaryhill.com/homemade-buttermilk-ranch-dressing/
But, if I were going to make this into dressing, I’d add 1 cup of buttermilk and 1 cup of mayonnaise because that’s what you add to Hidden Valley Ranch’s packet to make salad dressing. Thanks!
Now I need to go hunt that powdered buttermilk down. I can think of so many uses! Thanks Meggan.
Do it, Kevin! It’s really useful for baking too. Thank you so much!