Buttermilk Ranch Seasoning
Homemade Buttermilk Ranch Seasoning is a creamy, tangy blend of buttermilk powder, dill, garlic, onion, and herbs that tastes just like the classic bottled ranch. Keep a jar on hand to whip up dressing, dip, or to season chicken, fries, and popcorn. The buttermilk powder is what gives it that signature cool, tangy falvors the plain versions miss. It takes about 5 minutes to mix and makes the same as 15 store packets.
Let’s talk about those little packets. You have a drawer full, half of them expired, and you still grab another one every time you pass the salad dressing aisle. No judgment. I’ve been there too.
Here’s what nobody tells you. The reason bottled ranch tastes like actual ranch and most homemade versions taste like herby mayo is buttermilk. That is it! That is the whole secret.
Buttermilk powder gives you that cool, tangy, creamy thing your tastebuds are actually wanting. Skip it and you’re just making garlic dust with big dreams.
Two tablespoons equals one packet, so it swaps right into whatever you were already making. Dressing. Dip. Sprinkled directly onto fries at 11pm with no witnesses. Your kitchen, your rules.
Want it without the buttermilk? My classic Homemade Ranch Seasoning has you covered.
More Homemade Seasoning Blends
- Taco Seasoning – Zesty, no fillers, great on ground beef
- Italian Seasoning – Versatile, savory, perfect for spaghetti
- Cajun Seasoning – Bold, spicy, great on chicken wings
- BBQ Seasoning – Sweet, smoky, all purpose grill master
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Buttermilk Powder – To set this apart from a classic ranch, add a little powdered buttermilk. It adds that signature tangy, creamy richness and helps the seasoning taste like real bottled ranch. You can find the dry buttermilk powder in the baking aisle or like mine, in the breakfast aisle.
Dried Dill – This is the the classic herb flavor that you taste in classic ranch.
Dried Chives – These add a mild onion flavor to the mix and make it taste fresh, unlike the store packets.
Dried Mustard – A small pinch of this adds a tangy flavor and depth. Don’t worry if you don’t like mustard, you won’t be able to make it out.
Garlic and Onion Powder – These are universal in a lot of spice mixes. Use the fine powders and not the granulated ones so they dissolve into the dressing.
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How To Make Buttermilk Ranch Seasoning
- In a bowl, add the spices and the buttermilk powder. Whisk or stir until everything is combined.
- Transfer to an airtight jar and store in a cool, dry place. Shake before each use because the spices settle.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How To Use Buttermilk Ranch Seasoning
Buttermilk Ranch Dressing: Whisk 1 tablespoon of the mix with 1/3 cup mayo and 1/3 cup milk until smooth. Chill before serving.
Ranch Dip: Stir 2 tablespoons into a 16 ounce container of sour cream. Let it sit at least 30 minutes for the best flavor.
As a Packet Swap: 2 tablespoons equals one store bought ranch packet, so use it in any recipe that calls for one.
As a Dry Seasoning: Sprinkle it straight onto chicken, roasted potatoes, popcorn, or fries for instant tangy ranch flavor.
Storage
Pantry: This is based on the buttermilk powder. I can store my powdered unopened, in the pantry but once it’s opened, you have to store in the fridge. You can always leave out the buttermilk powder, store it in the pantry, and add it right before using.
Refrigerator: For longer storage, keep the jar in the fridge to protect the buttermilk powder and extend its freshness. My buttermilk powder needs refrigerating as soon as you mix it. Check your bag labels.
Shake Before Using: The finer powders settle, so give it a good shake each time.
Label It: Write the date and the instructions (an amounts) for make the dressing and dip right on the jar.
Variations
Spicy Buttermilk Ranch: Add a teaspoon of cayenne or crushed red pepper for heat.
Extra Herbs: Increase the dill and parsley for more herbs and a brighter flavor.
Low Sodium: Cut the salt in half and let the buttermilk and herbs speak for themselves.
Frequently Asked Questions
Buttermilk ranch has buttermilk powder in it, which is what gives you that cool, tangy, creamy flavor you know from the bottle. Regular ranch seasoning skips it and leans towards the herbs more. Both are good. One just tastes more like the ranch living rent free in your memory. If you want the classic version, I have that one too.
Two tablespoons equals one store bought packet. Write it on the jar. Future you, standing in the kitchen holding a recipe card, will be grateful.
Whisk 1 tablespoon of seasoning with 1/3 cup mayo and 1/3 cup milk, then chill before serving. That’s the whole process. No blender, no whisking anxiety, no recipe with fourteen steps and a backstory.
Stir 2 tablespoons into 16 ounces of sour cream and let it sit at least 30 minutes. That resting time is not optional. The dried herbs need a minute to wake up, powders to dissolve, and dip that hasn’t rested tastes like sour cream with confetti in it.
About 3 months in the pantry, or longer if you keep it in the fridge. Buttermilk powder is dairy, so it does not have the immortality of a plain herb blend and needs to be kept chilled. Still lasts way longer than a packet you will forget you own.
Look near the powdered milk, in the baking aisle, or with the dry dairy products (breakfast cereal section). If your store has decided to hide it somewhere baffling, it is easy to order online – I have a link in the recipe card. Worth the hunt, because this is the entire point of the recipe.
Recipe Tips & Tricks
- Use powders, not granulated garlic and onion, so the mix dissolves into the milk or sour cream and it’s not grainy.
- Store this one in the fridge if you want it to last longer, since the buttermilk powder is dairy.
- Shake the jar before each use since the finer spices settle.
- Let dips and dressings rest at least 30 minutes so the herbs rehydrate and flavor the mix.
This Homemade Buttermilk Ranch Seasoning is tangy, creamy, and tastes just like the ranch you love. Mix up a jar and you will always have dressing, dip, and a go to seasoning ready to go!
Buttermilk Ranch Seasoning Recipe
Ingredients
- 4 tablespoons dill
- 6 tablespoons garlic powder
- 6 tablespoons onion powder
- 4 tablespoons dried chives
- 1 ½ teaspoons dried mustard
- 6 tablespoons parsley
- 2 tablespoons salt
- 1 ½ tablespoons pepper
- 1 ½ cups buttermilk powder
Instructions
- In a large bowl combine the spices and buttermilk powder.
- Whisk until completely combined.
- Store in an airtight container in the refrigerator for up to 3 weeks.
Notes
- To Use:
Dressing: 1 tablespoon + 1/3 mayo + 1/3 cup milk
Dip: 2 tablespoons + 16 oz sour cream
Packet: 2 tablespoons = 1 store bought packet - Use powders, not granulated garlic and onion, so the mix dissolves into the milk or sour cream and it’s not grainy.
- Store this one in the fridge if you want it to last longer, since the buttermilk powder is dairy.
- Shake the jar before each use since the finer spices settle.
- Let dips and dressings rest at least 30 minutes so the herbs rehydrate and flavor the mix. Nutrition information is just for the mix. You will need to take any additional ingredient into account when making.
Nutrition
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