Make Your Own Ranch Dressing Mix

Ranch dressing mix is so versatile and can be used to add flavor to many different dishes or just use as intended for a salad dressing.  Unfortunately, the packet of mix can be expensive, especially when used as an ingredient in bulk cooking.  For example, when Kayte and I planned a freezer-cooking session involving 13 pounds of Rio Chicken (enough for 30 meals), the recipe called for 12 packets of Ranch Dressing mix.  My favorite use is with buffalo chicken wings.

I have been mixing up my own for several years, so I multiplied the recipe as needed and the cost  of all the ingredients probably added up to about what 1 packet of the mix would have cost had we bought it.  For my own use as salad dressing, I always mix up enough for at least 4 batches and store the mixture in a small glass jar with the instructions for mixing with the wet ingredients taped to the jar.  It is very simple without a lot of “junk” ingredients, and if you have a well stocked spice cabinet, you probably have everything you need already on hand.  I am going to detail the original recipe for a small quantity, and then also give you the recipe in the amount that I usually use.

Ranch Dressing

Makes 3/4 cup (about 1/2 purchased packet)

  • 1/4 tsp, plus 1/8 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp dried parsley
  • 1/8 tsp black pepper
  • 1 pinch dried dill weed
  • 1 pinch dried thyme
  • 1/2 cup buttermilk
  • 1/4 cup mayo 
Mix everything except the last two ingredients together, then add the buttermilk and mayo. Stir well and let sit for at least 30 minutes for the flavors to meld.  The original recipe calls for 1/2 teaspoon of corn starch or arrowroot powder to thicken, but I prefer to substitute sour cream for half of the buttermilk (1/4 cup of each) instead.

For a larger batch, take everything x 4.
  • 1 1/2 tsp. salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/2 tsp. black pepper
  • 1/8 tsp dried dill
  • 1/8 tsp dried thyme
Mix well and store in an air-tight container.  To use, add 1 tsp.of the mix to 1/2 cup buttermilk (or 1/4 cup buttermilk and 1/4 cup sour cream) and 1/4 cup mayo.  Stir well (using a whisk makes it easier) and let sit for at least 30 minutes before using.  

Often toddlers will eat just about anything if you give them something to dip the food in, and this is a great alternative to ketchup.

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