Homemade Buttermilk Ranch Dressing Mix Recipe

This homemade ranch dressing mix is a short list of pantry seasonings: dried chives, parsley and dill weed, garlic powder, onion powder, sea salt and black pepper. Every ingredient is a recognizable herb or spice, which makes it a practical alternative to packaged mixes for anyone who reads labels closely.

The jar batch makes about 1/3 cup of mix, enough for 6 batches of dressing. For each one, 2 1/2 teaspoons of the mix is stirred into plain Greek yogurt with buttermilk and a little oil, then chilled for 30 minutes so the dried herbs soften. That gives about 3/4 cup of buttermilk ranch dressing for salads, or a dip for vegetables, chips or pizza.

The dry mix scales up or down easily, and the buttermilk can be replaced with dairy or nondairy milk soured with a little apple cider vinegar. Kept sealed in the cupboard, the seasoning is ready whenever a bowl of dressing is needed.

Homemade Buttermilk Ranch Dressing Mix

A jar of dry ranch seasoning made from dried herbs, garlic and onion powder. Stir 2 1/2 teaspoons into Greek yogurt, buttermilk and a little oil for about 3/4 cup of dressing.

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Prep Time 10 minutes mins

Chilling time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 portions (2 1/2 teaspoons each, about 1/3 cup mix)

Course: Condiment, Pantry Staple

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the dry mix (about 1/3 cup)

• 1 tablespoon dried chives
• 1 tablespoon dried parsley use 2 tablespoons if leaving out the chives
• 1 tablespoon dried dill weed
• 1 tablespoon garlic powder
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon sea salt
• 3/4 teaspoon ground black pepper

For 3/4 cup of dressing

• 2 1/2 teaspoons ranch dressing mix from above
• 1/2 cup plain Greek yogurt
• 1/4 cup buttermilk
• 1/2 teaspoon olive oil or a neutral oil such as canola

Method

 

Make the seasoning mix

1. Measure all of the dry mix ingredients into a small bowl and whisk until the herbs and powders are evenly blended.
2. Spoon the mix into a small jar with a tight lid. Shake or stir it before each use, since the finer powders settle to the bottom.

Make the dressing

1. Put 2 1/2 teaspoons of the mix in a bowl. Add the Greek yogurt, buttermilk and oil and whisk until smooth.
2. Cover and chill in the refrigerator for 30 minutes so the dried herbs soften and the flavors blend. Stir, taste, and add a pinch more salt if needed before serving.

Notes

How much to use: 2 1/2 teaspoons of mix for each 3/4 cup of dressing, which is about 1 tablespoon per cup. For 1 1/2 cups of dressing, double the dressing ingredients and use 5 teaspoons of mix.

Single batch: for just one 3/4-cup dressing, combine 1/2 teaspoon each of dried chives, dried parsley, dried dill weed and garlic powder with 1/4 teaspoon onion powder and 1/8 teaspoon each of salt and pepper, and use all of it.

Buttermilk substitute: stir 3/4 teaspoon of apple cider vinegar into 1/4 cup of dairy or nondairy milk and let it stand for 5 to 10 minutes before using. The buttermilk substitute guide has other options.

Storage: keep the dry mix airtight in a cool, dark cupboard and use it within 6 months, while the herbs still have their color and aroma. Refrigerate the dressing in a covered container and use it within 5 days; stir in a spoonful of buttermilk if it thickens.