Homemade Ranch Seasoning Mix Recipe (2024)

FAQs

What can I substitute for ranch seasoning mix? ›

Most of the dry ranch seasoning mix ingredients are simple and likely already found in your pantry. Onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chives give this delicious seasoning mix its flavor!

This homemade ranch seasoning mix can be used for both. The difference comes in what you combine the seasoning mix with to make either a dip or dressing. Ranch dressing is typically made with milk and mayo, while ranch dip is typically made with sour cream.

Whisk mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper together in a large bowl until well-combined. Cover and refrigerate for 30 minutes before serving.

The Seasoning Packets Family

We energized the magical Ranch blend of buttermilk, garlic and onion flavors with a heavy dose of mild chilies and red peppers. It's undeniable decadence in one dry mix packet, ready for you to make all the delectable dishes you crave.

Ranch dressing is a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion.

Scratch ranch relies on fresh herbs and aromatics, which bring bite and those pops of grassy flavor that dried or powdered versions never can, so you get an eating experience that is elevated. Usually, ranch recipes will contain fresh buttermilk, and sometimes sour cream as well, for a tang that is really balanced.

Ranch seasoning is one of the most versatile spice mixes you can stash in the pantry. It's nothing more than a simple blend of dried herbs (dried dill, parsley, and chives), spices (garlic powder, onion powder, dried onion flakes), salt, and pepper.

Clorox, Hidden Valley's parent company, is dealing with a cyberattack that has affected the dressing's production. So stores for months have had trouble stocking what some people call America's favorite dressing.

The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.

Is homemade ranch better? ›

Homemade wins here. The two dressings are roughly equivalent in terms of fat content, but store-bought ranch is the prototypical processed food, with an ingredients list that includes modified corn starch, monosodium glutamate, sodium lactate, polysorbate 60, et cetera.

The secret that many restaurants have up their sleeves is seasoning mix. Well-known brands make dry counterparts to their bottled ranch that encapsulate all the flavors, including powdered buttermilk, with none of the additives and oils.

You'll never go back to the bottled stuff again! A bottle of Kraft Ranch Dressing from the grocery store costs about $3.49. However, for the same serving size, you can make it at home for only $2.33! The recipe makes 32 servings which comes out to only $0.07 per serving!

Make your own homemade ranch dressing mix, using just a few basic ingredients, for much cheaper than the store-bought packets! Plus, there's no artificial fillers, chemicals, preservatives or extra sugars!

There are 2 tablespoons of ranch seasoning in one packet of ranch seasoning mix. So if a recipe calls for a packet of ranch seasoning all you have to do is measure out 2 tablespoons and add it into the recipe instead of using the packet.

It tastes like its ingredients. It's a cream based dressing, so should be creamy of course. Basically, the base of the flavor should be a tang of buttermilk(or sour cream), then hints of the rest of its ingredients. Those should be salt, garlic, onion, chives, mustard, dill, parsley.

What makes ranch ranch? It's a combination of creaminess (from buttermilk, sour cream, sometimes mayonnaise) and herbaceousness (often parsley, thyme, dill), plus a long pull of allium (onion and garlic) and a shot of black pepper.