Homemade Ranch Seasoning Recipe (With a Secret Ingredient)
I’m a die-hard fan of Hidden Valley Ranch seasoning packets, but 1) they’re a little pricey, and 2) have you seen that unsettling ingredient list? I mean, the first ingredient is Maltodextrin. Come on, now.
I analyzed the ingredient list and came up with a much cleaner version that tastes SO much better. The side-by-side comparison is unreal – everyone who tests this has an immediate shock-to-the-face moment. It’s THAT good.
I’ve looked at other ranch seasoning recipes online, and none of them include the secret ingredient I uncovered… and it makes ALL the difference. Let’s go!
Why You’ll Love This Recipe
- My seasoning blend has fewer calories and won’t spike your blood sugar like the Hidden Valley version will. Why? Mine contains no maltodextrin (it’s the first ingredient in the Hidden Valley version). Maltodextrin has the same caloric value as table sugar, has a high glycemic index, and causes spikes in blood sugar levels.
- Based on my best analysis, this ranch seasoning recipe contains a lot less sodium. The homemade version has 20g of sodium per serving against Hidden Valley’s 60g.
- Making it yourself means you can steer clear of all of the chemicals, artificial flavors, and preservatives.
- It tastes SO MUCH BETTER. Like wow. And I’m not just saying that because I created this recipe. Even my 6-year-old’s face lit up when she tried them side by side.
- In the long run, you will save money, though buying the ingredients upfront is more expensive. If you make 5 batches of this recipe, your cost breaks down to $17.31, whereas you’d have spent $36.60 on the Hidden Valley version. You’d end up saving $19.29.
Recipe Testing Notes: How We Got to a Winning Recipe
You know me. I love to share how I landed on the winning recipe. Fortunately, this was the fastest recipe-testing journey I’ve had to date.
Here’s the story.
Analyzing the Hidden Valley Ranch Seasoning Ingredient List
I analyzed the Hidden Valley Ranch seasoning packet ingredient list and identified the main ingredients (minus the junk and chemicals):
- Buttermilk powder
- Salt
- MSG (this is important, don’t forget this)
- Garlic powder
- Onion powder
- Spices
When you cut out the maltodextrin, artificial flavor, guar gum, and other shenanigans, it’s actually a very approachable ingredient list.
While the label simply says “spices,” we all know the most important spice of all in Ranch dressing: dill! So I knew that had to be included.
I also planned on adding parsley and chives, but more on that in a second.
My First Attempt
As a first attempt at nailing this recipe, I just started pouring ingredients in a mason jar.
I used the order of the ingredients from the Hidden Valley label as a guide, so I knew I needed the highest quantity of buttermilk, garlic powder, and onion powder. I was a little leery of adding too much salt, so I saved that addition for last.
I ended up with a good mix of buttermilk powder, garlic powder, onion powder, dill, parsley, and salt. I left out the chives because of their larger shape.
When comparing my emerging seasoning mix to the Hidden Valley version, it looked nearly identical.
However, when smelling them side-by-side, the Hidden Valley version had a little something I couldn’t quite place. And it was a critical ingredient, because it added a boost of flavor that, to me, was essential.
I pored back over the ingredient list, and that’s when it clicked: the monosodium glutamate, otherwise known as MSG. It’s fairly high on the ingredient list, and I had originally passed over it. That must be the key.
Adding the Secret Ingredient
While MSG isn’t the devil ingredient many make it out to be, I’ve never purchased it and am not prepared to advocate for it. What could I use instead?
MSG adds umami, which is one of the five basic tastes (next to sour, bitter, salty, and sweet). Many refer to umami as “savory,” and it’s found in ingredients like tomato paste, parmesan cheese, soy sauce, fish sauce, and mushrooms (to name a few).
It just so happened that I purchased an umami seasoning jar from Publix a few weeks prior, so I gave it a shot.
Note: the ingredients in the umami seasoning I purchased are: sea salt, organic onion, organic mushroom, organic mustard, organic chili pepper, organic black pepper, organic rice concentrate, and organic thyme.
I added a little to my mix, stirred it, and smelled them side-by-side.
They were identical.
The umami was the missing component, and don’t we all love a secret ingredient?!
When I tasted my version against Hidden Valley, the improvement was so shocking I immediately called my husband to let out my sheer and utter excitement.
Not only did I recreate the famous Hidden Valley Ranch seasoning mix, but mine was better.
Yeah, I poured myself a celebratory glass of wine after that one.
Ingredients in Homemade Ranch Seasoning
- Buttermilk powder
- Garlic powder
- Onion powder
- Salt
- Dried dill
- Dried parsley
- Umami seasoning
This simple blend includes none of the junk and all of the flavor! Do not – I repeat, do not – skip the umami seasoning! It’s the secret ingredient!
How to Use Homemade Ranch Seasoning Mix
Our two favorite ways to use homemade ranch seasoning are on popcorn and on focaccia (with some shredded cheese thrown in!).
We also just tried it sprinkled on top of fried chicken, and WOW that is good.
Here are some other ways to use ranch seasoning:
- Turn it into salad dressing: mix 2 tbsp seasoning mix, 1/2 cup mayo (or Greek yogurt), 1/8 cup milk (if it’s too thick for your preference, add milk in 1 tbsp increments until it’s what you like!)
Salad Dressing Note: the back of the Hidden Valley seasoning container says that for salad dressing, mix 3 tbsp seasoning mix, 1 cup milk, 1 cup mayo (or Greek yogurt). I tested this and felt it was too thin, but after posting about it in my stories, many said they prefer a thin consistency to better coat lettuce in a salad. If that may be you, feel free to use that ingredient mix!
- Turn it into a dip: mix 3 tbsp ranch seasoning and 2 cups sour cream (or Greek yogurt)
- Season chicken or veggies
- Mix directly into dough (bread dough, pizza dough, dinner roll dough…)
- Rim your Bloody Mary glass
- Mix into garlic mashed potatoes
How to Store Homemade Ranch Seasoning
Homemade ranch seasoning doesn’t have preservatives, so you’ll need to store it in the fridge (thanks to the buttermilk powder).
I like keeping this seasoning mix in an 8-ounce mason jar fitted with a spice shaker lid. You can buy these special mason jar lids (affiliate link) on Amazon. It’s also available directly on their website.
They’re also great for other homemade spice blends, like taco or birria seasoning.
Another pantry staple recipe: Easy Vanilla Extract Recipe
Homemade Ranch Seasoning Mix
Ingredients
- 100 g buttermilk powder (about 2/3 cup + 2 tsp)
- 40 g garlic powder (about 1/4 cup)
- 20 g onion powder (about 2 tbsp)
- 12 g sea salt (about 2 tsp)
- 10 g umami seasoning (about 2 tsp)
- 2 tsp dried dill (too lightweight to weigh)
- 2 tsp dried parsley (too lightweight to weigh)
Instructions
- In a medium-sized mixing bowl, add 100 g buttermilk powder, 40 g garlic powder, 20 g onion powder, 12 g sea salt, 10 g umami seasoning, 2 tsp dried dill, and 2 tsp dried parsley. Whisk together until fully combined.
- Transfer seasoning to two 8-ounce mason jars fitted with spice shaker lids. Keep jars of seasoning (and any leftover buttermilk powder) in the fridge. Mixture will keep as long as the powdered buttermilk, which is 6-12 months after the container is opened.
- To turn it into salad dressing: mix 2 tbsp ranch seasoning, 1/2 cup mayo (or Greek yogurt), and 1/8 cup milk. If it's too thick for your preference, add milk in 1 tbsp increments until it's the consistency you prefer.To turn it into a dip: mix 3 tbsp ranch seasoning and 2 cups sour cream (or Greek yogurt).
Notes
- Umami seasoning: Do not omit the umami seasoning if you want your seasoning to truly mimic the store-bought versions. Publix and Trader Joe’s sell a good umami seasoning blend. If you can’t find it, substitute dried mushroom powder.
- Quantity: This recipe makes enough ranch seasoning to fill two 8-ounce mason jars about three-quarters of the way full. It’s a tad less than the quantity in the large, 8-ounce Hidden Valley jar shown in the photos in this post. The equivalent to one Ranch seasoning packet is 30g of this seasoning mix.
Conclusion
I hope you enjoy this DIY ranch seasoning mix as much as I do! If you give it a try, please let me know what you think in the comments below.
I’d also love to hear your favorite ways to use this seasoning.
Happy baking!
Oh wow, thanks so much for sharing this. I can’t wait to try it!
Thank you!! Amazing as usual !!
Have you made a dressing yet? Do you know the measurements?
To turn it into salad dressing: mix 3 tbsp ranch seasoning, 1 cup milk, and 1 cup mayonnaise
I just made this and while it was delicious, the garlic was too overpowering for me. I love garlic so it was still great, but how do I get it closer to traditional ranch flavor? I weighed all ingredients (except for the parsley and dill), so I don’t know if I did something wrong.
I feel it is super close to traditional ranch flavor, so I’m not sure how to advise on changing the recipe! If you don’t like garlic that much, feel free to reduce the amount you use in the recipe.
Thanks for replying. I LOVE garlic so it’s definitely gonna get devoured 🙂 I was just wondering since it did seem to be the prominent flavor. I’ll try less next time!
Hey, I tested out the dressing this morning and think those measurements are actually a little too thin. Here’s what I ended up liking: mix 2 tbsp seasoning mix, 1/2 cup mayo (or Greek yogurt), and 1/8 cup milk. If it’s too thick for your preference, add milk in 1 tbsp increments until it’s the consistency you prefer.
Thanks for the recipe……how much do we measure/weigh to equal one packet? I have recipes that call for a packet!
Hey Kim! One packet of equivalent to about 30g of the seasoning mix.
I just mixed it up and then made a dressing with it and it is perfect!!! Can’t wait to dip pizza in it and have a bit less guilt! 🤣
Yay!!
I’m always looking to make seasonings and sauces from scratch to cut down on the preservatives and extra junk in store bought and this doesn’t disappoint! Made this to make into a dressing and I added greek yogurt and some milk to thin it out. I also added about a TBS of mayo to cover up the yogurt a little and added a bunch of coarsely ground black pepper to make it into a peppercorn ranch. Can’t wait to try it on popcorn…Thanks!
If you haven’t already found them, try Mrs. Brown’s Kitchen on Facebook, and Dream Lester on TikTok. They may be in other places, but that’s where I found them. Mrs. Brown does a lot of videos on how to make household staples from scratch to cut out extra stuff that isn’t needed.
Rebekah this is simply delicious! You nailed it with this recipe, I made a double batch of the mix then mixed 3 tablespoons with 8 oz mayo, 8 oz Greek yogurt, and 8 oz sour cream to make a ranch dip. It is so much better than the name brand version and so much healthier without all the extra junk. Thanks so much for another amazing recipe!
So awesome to hear that!!
Me again, wanted to share my favorite dressing concoction with this mix.
30 grams (about 3 Tablespoons) ranch mix
268 grams mayo
171 grams full fat Greek yogurt (or sour cream)
60 grams milk (start with 40 grams, then add more if needed). Mix the ranch mix with the mayo, add the Greek yogurt (or sour cream), mix. Add the milk to the desired consistency, start with 40 grams and increase as desired. Makes a full 12 ounce wide mouth canning jar.
Just made and used for salad dressing. Mixed 1/4 c each of sour cream and avocado mayo and 1/8 c milk plus added an extra tbsp of milk for the desired consistency. So good. Daughter thought it was the best out of all my ranch dressings I’ve made. Going to make another batch using your recipe of all sour cream and see how she likes that.
Yay!! It’s such a good one!
I have been making my own ranch dressing mix for years, but adding that umami seasoning made a HUGE difference! Thank you for sharing this “secret” ingredient! I also add dried chives to my mix and that adds a little something extra as well. Love all your recipes and posts!
Right?! It makes such a difference! You’re so welcome!!
You approach each topic with such care and respect. It’s clear you truly value your readers’ time and trust.
I love that!!
Brilliant write-up! Interesting and full of actionable advice. Great job!
Thank you!!
Has anyone tried adding some citric acid to it. I just made this for the first time exactly as the recipe indicated and while it was really good, it seemed to be missing a little tang. I checked the packet of the store bought ranch and it had citric acid, so I’m thinking of adding some. Would love to know if anyone has already tried that (and if so how much did you add).
Hi- did you try making it with Greek yogurt? Mine had plenty of tang using the yogurt (my husband says he despises yogurt yet he ate this salad dressing up)😊
Can you please make a Hidden Valley Fiesta Ranch copy cat recipe? My family loves that dip!
Yes!!
Thanks so much for researching the recipe! I prefer ranch dressing that uses buttermilk. Would I be able to make this recipe by leaving out the buttermilk powder and using fresh buttermilk instead?
I haven’t experimented with that!
Just a tip…did you know that the lid to grated Parmesan cheese fits perfectly on a regular 8oz mason jar? It would be perfect for this!
I usually make my Ranch salad dressing with buttermilk instead of milk. Should I omit the buttermilk powder then?
I haven’t tested that, but I’d keep the buttermilk powder.
The most delicious ranch dressing I have ever tasted! I used whole milk Greek yogurt and it is creamy and amazing! My husband thinks it’s sour cream and said it was so good! Thank you Rebekah❤️
Rebekah- can you share which buttermilk powder you use? I made this this morning – and it’s a tad on the salty side (which is rare for me – I’m a salty girl!) Also, even after sitting in the fridge for awhile – it still seems a little bit ‘gritty’. Wondering if it’s the buttermilk powder I used. For the salt – I’m thinking maybe my scale didn’t capture it accurately. I may try it with a little less next time.
Yeah for sure, the exact one I used is photographed in the ingredients sections – the brand is The Saco Pantry
Thank you – I totally missed seeing the link in the ingredients list. That is the same exact one that I used. Does yours come out ‘gritty’ at all? I can’t imagine why it’s like that? I’m going to try blending it in my blender to see if that changes the consistency at all. The taste is great though!!
I have been making from-scratch ranch dressing for a long time. I will be trying your recipe, which calls for fewer ingredients than my recipe. Love the umami idea!
Just a suggestion, I use buttermilk powder from Hoosier Hill Farm. It does not require refrigeration. I use it for baking, as well as making sourdough bread, rolls, pancakes, and more. I purchase it through Amazon, but you can also get it directly from the company.
I love knowing the ingredients in the things I make. I just made the dip and cannot tell the difference! Thank you for putting your time & energy and sharing your recipes!
So glad you enjoyed the recipe Sandi!
I love Caesar salad dressing and I’m searching for a homemade version. Do you have any suggestions?
I don’t have a recipe for that one but America’s Test Kitchen has a good one if you want an authentic one with the anchovy paste – Bon Appetit does too