Skip the store-bought packets and make your own Homemade Ranch Seasoning with everyday dried herbs and spices. I use it to make creamy ranch dips and dressings, as well as season potatoes, vegetables, chicken tenders, and more. No fillers or preservatives here.
For those of us who have too many dried herbs and spices in our cupboards, homemade spice blends and rubs are an easy way to put them to use. They just happen to be the key to enhancing the flavor of your recipes, too. If you’re finally ready to use up those individual spices, I’d recommend starting with my Italian Seasoning Recipe and my Homemade Taco Seasoning Recipe.
Ranch Seasoning from Scratch
Ranch seasoning is made from a dry blend of herbs, spices, and aromatics, including dried parsley, dill, chives, garlic, and onion. Together, they create a tangy, savory, and herby flavor profile that’s easy to love. This spice blend is used as the base flavor for classic ranch dressing. It is also incredibly versatile for seasoning snacks, veggies, proteins, and more.
Unlike store-bought packets of ranch seasoning (like Hidden Valley), putting the blend together yourself puts you in control of the flavor and freshness of the ingredients. This not only allows you to customize the salt, heat, and herb intensity to your taste but also saves you from artificial flavors and preservatives. It’s just pure, punchy flavor from real dried herbs and spices here.
Whether you sprinkle it over roasted vegetables, fries, or popcorn or stir it into creamy dips and dressings, the ways to use this DIY ranch seasoning mix are endless.
Ingredients and Substitutions
- Parsley – Like all of the dried herbs in this recipe, I prefer to use dried parsley rather than fresh.
- Dill – Dried dill adds a distinctive tangy brightness. Remember to use dried dill weed, not dill seed.
- Chives – I use dried chives to give the blend a subtle oniony bite. You can substitute more onion granules if you don’t have chives, but the flavor will be slightly less fresh.
- Garlic – I prefer garlic granules over powder because the coarser texture blends better with the other seasonings. Garlic powder does work as a substitute, but consider scaling it back to 1 to 1 ½ teaspoons.
- Onion – Just like the garlic, I prefer dried onion granules over onion powder.
- Salt – Coarse kosher salt is my go-to in homemade spice mixes. Feel free to reduce the salt to 1 teaspoon if you’re watching your sodium levels.
- Pepper – I like to grind fresh black peppercorns for a refined warmth and complexity. You can also use white peppercorns to ensure the color of the spice blend stays light and green.
How to Make Homemade Dry Ranch Seasoning
Add to a bowl: To start, I add all of the ingredients to a mixing bowl.
Whisk: I whisk the spices together, making sure there are no clumps and all the herbs and spices are evenly distributed.
Store or serve: Once it’s ready, I transfer the seasoning blend to an airtight jar or spice container. I’ll either store it away for later or use it right away to season my favorite recipes or in homemade ranch dressing.
Chef Tip + Notes
I highly recommend buying fresh, high-quality dried herbs and spices before you put the spice blend together. The old seasonings hidden at the back of your cupboard have likely lost their flavor by now, which won’t help your ranch seasoning taste as great as it could.
- Stick with dried herbs: Fresh herbs don’t work well for this dry spice mix. The moisture in the herbs can cause clumping, which shortens the shelf life of the blend. If you want to make a fresh version, I recommend turning this into a ranch dressing instead.
- Optional add-ins: A pinch of smoked paprika can add a subtle smokiness, a little mustard powder can create a bolder, punchier ranch flavor, and a touch of lemon zest gives it that extra zing. If you like a bit of heat, a small pinch of cayenne pepper or chili flakes will warm things up. And if you’re looking for a dairy-free cheesy note, nutritional yeast is a fantastic add-in.
- Grind for a finer blend: If you prefer a more powdery, classic store-bought consistency (especially for dips or dressings), pulse the finished mix in a spice grinder or small food processor. The finer grind helps the seasonings dissolve more easily.
- Prevent clumping: If you live in a humid area and your seasoning mixes tend to clump, toss a few grains of uncooked rice into the jar to absorb any moisture.
Serving Suggestions
There are endless ways to use this dry ranch seasoning mix. One of the most common ways is to whisk about 1 tablespoon into 1/2 cup of mayo, Greek yogurt, or sour cream to make a quick ranch dressing. Serve it as-is for a creamy dip to pair with buffalo wings or sweet potato fries. Thin it out with a splash of buttermilk for a dressing to drizzle over your favorite salads.
You can also enjoy the seasonings in all their glory by sprinkling them over french fries, tofu, chickpeas, potatoes, or chicken before cooking. Make sure you save any extras because they make for a perfect savory, herby popcorn seasoning.
Make-Ahead and Storage
Make-Ahead: You can make this recipe months before using it.
How to Store: Ranch seasoning without buttermilk keeps for up to 6 months at room temperature. Store the seasoning mix in a clean, airtight jar in a cool, dry place, like your pantry or on a spice rack. Shake well before serving to redistribute the herbs.
More Homemade Seasoning Recipes
Homemade Ranch Seasoning
Ingredients
- 1 1/2 tablespoons dried parsley
- 1 1/2 tablespoons dried dill
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 2 teaspoons coarse salt
- 1 1/2 tablespoons dried chives
- 1/2 teaspoon freshly ground black pepper
Instructions
- Add all the ingredients to a bowl.
- Mix using a whisk or spoon until combined.
- Cover and store the ranch seasoning or use it in a recipe.
Homemade Ranch Seasoning Recipe