Dry Buttermilk Ranch Mix

Dry Buttermilk Ranch Mix is a homemade ranch salad dressing blend of buttermilk powder, dry herbs and spices. Great for dips and recipes too!

Save money and a trip to the store by stocking your refrigerator with easy homemade Sauces and Dressings like BBQ Sauce, Ranch Dressing, and this dry seasoning blend.

Dry Buttermilk Ranch Mix in mason jar with liquid and dry mix in bowl off to side

Homemade Dry Buttermilk Ranch Mix is can be a staple in your household once you see how quick and easy it is. It comes together with dry seasonings you may already have on hand or can easily find in the store. You can use it as a dip or dressing, or swap out a couple tablespoons of homemade ranch mix for a packet of store-bought in your favorite recipes.

This recipe for Dry Buttermilk Ranch Mix tastes just like Hidden Valley Ranch, so no need to run to the grocery store and buy a bottle or packet. Making your own is a lot healthier for you and you can customize the flavor to fit your tastes perfectly. The mix will last in the fridge for about 3 months without any added preservatives. If you have a pantry full of spices, this is an absolute breeze to make. It’s also gluten free and vegetarian friendly.

Dry Buttermilk Ranch Mix ingredients in separate bowls before mixing

Even though it’s a dry mix, you will have to refrigerate the dressing mix as well as the buttermilk powder. Buttermilk powder is a dehydrated form of milk that lasts for months in the refrigerator and makes dressing recipes much more convenient. It gives you the rich flavor of buttermilk ranch dressing without having to buy a full gallon of buttermilk or finding a substitute.

This salad dressing mix is delicious on a leafy green salad, but you can use it any time you need a side of ranch. Dunk Buffalo Wings in it, serve it with veggies, drizzle over Baked Potatoes, or spread it on sandwiches.

Dry Buttermilk Ranch Mix ingredients in bowls before and after mixing collage

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How to Mix for Salad Dressing

To turn your blend of spices into ranch dressing just follow these simple directions. You’ll love having fresh salad dressing that you can whip up whenever you need it rather than having it take up space in your fridge.

  • In a bowl, add 1 cup milk and 1 cup mayonnaise with 3 tablespoons of Homemade Ranch Dressing Mix and whisk until well combined.
  • Refrigerate for an hour before using. Serve over salads or with Buffalo Wings.
  • For a thicker, vegetable dip consistency for vegetable trays, replace ½ cup mayonnaise and ½ cup milk (1 cup total) with sour cream. If it’s too thick, add milk 1 tablespoon at a time until desired consistency is reached.

Dry Buttermilk Ranch Mix ingredients in food processor mixed without liquid


  • Dairy: Play with the flavor and consistency of ranch dressing by swapping in sour cream, Greek yogurt, or fresh buttermilk. You can also use non-dairy milk, just keep in mind that buttermilk powder is made with milk.
  • Spicy: Make a spicy ranch dressing mix by adding up to ½ teaspoon cayenne pepper to the seasoning blend. A little cayenne goes a long way, so start ¼ teaspoon and adjust as needed. Try adding ½ teaspoon chipotle powder for Chipotle Ranch Dressing Mix.
  • More Flavors: Adjust or swap the seasonings to make different flavors of ranch. Swap ground pepper with fresh cracked peppercorns for a steakhouse ranch. Add cumin and chile powder for a smokier, southwest flavor.

Dry Buttermilk Ranch Mix in mason jar without liquid

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How to Store

  • Store: Keep Buttermilk Ranch Mix in an airtight container in the fridge. You will also want to refrigerate leftover dry buttermilk in a separate container. They will stay good in the fridge for up to 3 months. Prepared dressing will stay fresh up to 1 week and is best stored in a glass container like a mason jar.

Dry Buttermilk Ranch Mix poured as dressing over garden salad

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Dry Buttermilk Ranch Mix

Dry Buttermilk Ranch Mix is a dry version of ranch salad dressing made from buttermilk powder, chives and other herbs.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dressing
Cuisine American
Author Sabrina Snyder


  • 1/2 cup dry buttermilk powder
  • tablespoon  dried parsley
  • 2 teaspoons dried dill weed
  • 1 teaspoon dried chives
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon Kosher salt , or sea salt
  • 1/2 teaspoon ground black pepper


  • Pulse all the ingredients together in a small food processor.
  • Store in a glass jar in the refrigerator.

To Make into Dressing and Ranch Salad:

  • In a bowl, add 1 cup milk and 1 cup mayonnaise with 3 tablespoons of Homemade Ranch Dressing Mix and whisk until well combined.
  • Refrigerate for 1 hour before using.
  • Serve over salad of lettuce, carrots, cucumbers, tomatoes, bacon crumbles and cubed cheddar cheese.


Calories: 29kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 227mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg
Keyword: Dry Buttermilk Ranch Mix

Dry Buttermilk Ranch Mix in mason jar with liquid and dry mix in bowl off to side collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This came out the consistency of milk with stuff in it. I tried mixing in more mayonnaise, but it didn’t change. It’s pretty useless, even though the taste is good.. What else can I do to fix it?