Ranch Seasoning adds that tangy, fresh herb flavor of Ranch Salad Dressing to any dish without the need for a creamy base. Rub it on grilled or roasted meats, toss it with potatoes or other vegetables for a side dish that kids and adults will love, whisk it into Greek yogurt for a lighter dip for chips.This recipe makes 5 tsp and can be substituted for a full packet of store-bought Ranch Seasoning (use the slider below adjust if you’d like to make a larger batch).
Servings: 5 tsp
- 1 tsp Dried Parsley
- 1 tsp Dried Chives
- 1 tsp Dried Dill Weed
- 1 tsp Buttermilk Powder / Dried Buttermilk (see note)
- ½ tsp Garlic Powder (not garlic salt)
- ½ tsp Dried Minced Onion (can substitute Onion Powder but use half as much; do not use Onion Salt)
- ½ tsp Salt (optional; see note)
- ⅛ tsp Ground Black Pepper (optional; see note)
Combine all ingredients in an airtight container.
Seasoning blends will taste best if used within 6 months (but most can be safely stored in a cool, dry place for up to a year).
Notes: Buttermilk Powder / Dried Buttermilk is a dried version of liquid buttermilk gives the dressing the sour tang of Ranch Dressing. Find it in the baking aisle near powdered milk.
Storage: A glass or plastic container saved from store-bought spices works great for storing your own seasoning blends. I have been using 4-oz mason jars for all of my spices and seasoning blends for nearly a decade. It’s inexpensive and looks super organized.
Salt and Black Pepper: It’s up to you if you’d like to add salt and black pepper to this seasoning mix. If you prefer, you can make and store the seasoning without salt or pepper - just be sure to add them later when you use the seasoning in a recipe.
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 590mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg