A pantry staple, this simple homemade ranch seasoning is a flavorful mix of buttermilk powder, parsley, dill weed, garlic powder, onion powder, and basil.

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Prepared ranch seasoning in a bowl.

About Homemade Ranch Seasoning

Whenever I’m stocking my pantry, one of the things I always make sure I have is ranch seasoning mix.

I find myself using creamy ranch dressing frequently, whether it’s as a topping or for spicing up my meals, so I go through it quite fast.

I used to keep a packet (or 10) of the store-bought ranch on hand should I ever need it, but that was before I discovered how to make this seasoning at home. In fact, in my cupboard, there are actually two versions: one with buttermilk powder and one without, because each style has its own unique uses and recipes.

And trust me, once you see how easy this is to whip up, you’ll be stockpiling both versions in your cabinet, too.

How much ranch seasoning is in a packet?

Many recipes specify “one packet” of ranch seasoning. However, if you’re accustomed to making your own custom spice blends, determining the equivalent amount can be a challenge.

But fear not! The math on this one is easy.

A standard ranch packet holds about one ounce, which equals about 2 tablespoons of ranch seasoning. You can safely use this amount of your homemade ranch seasoning for any recipe that calls for one packet.

Close up of homemade ranch seasoning.

What recipes can you make with ranch seasoning?

This list could seriously be endless, but here are a few of my fast-and-easy favorites:

Can you make ranch dressing with this?

Yes, you totally can! I typically use this recipe:

  • 1 tablespoon prepared ranch seasoning mix (see recipe below)
  • 1/3 cup mayonnaise
  • 1/3 cup milk

Add it all to a bowl and whisk thoroughly, then chill the dressing for about two to four hours before serving.

Homemade ranch dressing should stay fresh in a sealable container in the refrigerator for four to six days.

Do you have to use buttermilk powder?

Buttermilk powder is included in this recipe so that the prepared seasoning can be used in place of a ranch packet, but that doesn’t mean you have to use it. After all, the true ranch flavor is all about the other herbs and spices.

So if you’re making a recipe that already has buttermilk, just remove the buttermilk powder and use the real buttermilk as instructed.

If you want to make the below ranch dressing but want to use real buttermilk instead, do this: remove the buttermilk powder, then use 1/3 to 2/3 cup (depending on desired consistency) of real buttermilk instead.

You can use the mix of herbs and spices from this recipe – excluding the buttermilk powder – to create rubs or add a ranch flavor to various dishes. But, when using this blend for flavoring, you may need to lower the amount of salt, especially if the other ingredients are already salty.

How long can spices be kept?

It doesn’t take long to accumulate a cabinet full of spices, but like all foods, they do have a “best by” date. When determining how long to keep (or whether to use) a spice, these are the general rules of thumb:

  • Whole spices (not ground) can stay fresh for four years.
  • Ground spices stay fresh for two to three years.
  • Dried herbs can be used for one to three years.

This particular ranch seasoning recipe has a combination of ground spices and dried herbs, so it should remain fresh for one to three years.

Notes & tips for homemade ranch seasoning

  • Having trouble locating the buttermilk powder? It can be tricky to find in stores depending on your area and the grocery chain. I usually order it on Amazon here.
Dipping a spoon in ranch seasoning.

More useful spice recipes

How to make ranch seasoning

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, add the buttermilk powder (if using), dried parsley, dried dill weed, garlic powder, onion powder, salt, black pepper, and dried basil.

Step 2 – Give it a quick stir until nice and combined.

Step 3 – Use and enjoy!

Recipe Details

Prepared ranch seasoning in a bowl.
4.29 from 7 votes

Homemade Ranch Seasoning

5 minutes prep
14 kcal
Yields: 16 servings (1 tablespoon per)
A pantry staple, this simple homemade ranch seasoning is a flavorful mix of buttermilk powder, parsley, dill weed, garlic powder, onion powder, and basil.



  • In a small bowl, mix together buttermilk powder, dried parsley, dried dill weed, garlic powder, onion powder, salt, pepper, and basil. If desired, you can pulse the seasonings in a food processor so that the leaves of the parsley, dill, and basil are finely ground, but it's not required.
    1/3 cup buttermilk powder, 2 tablespoons dried parsley, 1 tablespoon dried dill weed, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried basil
  • Store ranch seasoning in a sealed container. Use as needed.


When prepared with buttermilk powder, 2 tablespoons of this recipe is equal to 1 store-bought packet (1 oz) of ranch seasoning mix.
Recipe makes a little more than 1 cup total ranch seasoning.


Serving: 1serving | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating



    I Googled a recipe for Lemon pepper seasoning this morning and yours looked so yummy I decided to hang around for more! I am, I guess you could call me picky when it comes to food. For example, I love mushroom flavour however the texture of mushrooms gives me nightmares. But I fully believe I can find a solution to any issue. So I’m drying mushrooms in the oven and when they’re dried out I’ll give them a ride in my food processor, and while they’re still dizzy and compliant I’ll put them in a Mason jar so I can add the delicious flavour to soups and sauces, sans nightmares. I have a similar issue with buttermilk. I’m able to cook with it but only if I can’t taste it so here’s my solution to that problem – the handy lemon juice and whole milk trick. I do have a recipe for Ranch Dressing but I avoid buttermilk and use whole milk instead. But it’s sure runny! I recently discovered Xanthan Gum so now my Ranch no longer flows like the Mississippi! As for your recipe for the premise mix I’m guessing I’d have to resort to powdered milk 🤢 and that’s not exactly appealing. Have you a suggestion for me? I’d love to hear it. Thank you so much for all the hard work you do keeping this site alive! I’ve been self-isolating – this is Day 226 and I’m in a city/state where I’ve no friends so being isolated wasn’t much different than my normal life. But I’m not immune to loneliness. Thank you again, and please stay safe and healthy.

      • Sarah

      Try it with sour cream if you like it. Thin with milk if too thick. I like this as a chip dip.

    • Rita Caffey

    how much mix if you leave out powered milk and use liquid buttermilk

    • Mimi

    This is fantastic! I love this idea. I’ve never purchased ranch dressing mix, but occasionally I will have it on a salad. just don’t tell anybody!!! I’ve printed your recipe. thanks.

    • Susan
    • 4 stars

    Nice find looking forward to recipies &herbs mixes help body