Tired of paying top dollar for those little ranch dressing packets? I started making my own homemade ranch dressing mix years ago after one too many overpriced trips down the seasoning aisle. This easy DIY mix is made entirely from pantry staples, tastes amazing, and costs just pennies per serving. Once you try this homemade ranch dressing mix, you’ll never go back to the store-bought stuff. Let’s mix it up.

Before it was a grocery aisle staple, or the punchline of every “put ranch on it” meme, ranch dressing had humbler beginnings. It all started in the 1950s with a Nebraska plumber named Steve Henson. While working in Alaska, he whipped up a creamy, herby dressing to serve his hungry crew, and it was such a hit that he kept the recipe tucked in his back pocket.

Fast forward to 1954: Steve and his wife Gayle packed up, moved to California, and bought a 120-acre dude ranch tucked into the hills of Santa Barbara. They called it, you guessed it, Hidden Valley Ranch. Guests couldn’t get enough of Steve’s homemade dressing. They started asking for jars to take home. Then packets. Then mailing lists. Before long, the Hensons were running a full-blown mail-order ranch dressing business out of their home.

By the early ‘70s, Hidden Valley was booming. So much so that Clorox swooped in and bought the whole operation for $8 million. (Yes, that Clorox.) They streamlined the recipe, bottled it, and brought ranch to the masses. And the rest? Well, ranch has been America’s favorite dressing ever since surpassing even Italian dressing in 1992.

Today, you’ll find ranch in everything from chips to casseroles to wedding fountains (seriously). But at its core, it’s still the same creamy, tangy dressing that started out on a dusty ranch in California and you can still make it right at home, just like Steve did.

Ingredients for Homemade Ranch Dressing Mix

Besides the obvious savings, making your own ranch mix puts you back in the driver’s seat. You know exactly what’s going in … no mystery additives, anti-caking agents, or unpronounceable preservatives. Just good, honest ingredients you probably already have in your spice cabinet. Plus, with this homemade version, you can mix up a big batch and stash it in a jar for whenever the craving strikes.

Here’s the scoop on what you’ll need and why:

Dry Buttermilk Powder: This is the tangy heart of ranch. You’ll find it near the powdered milk in most grocery stores. I use Saco Cultured Buttermilk Blend. It’s reliable and lasts forever if you keep it in the freezer.
Dried Parsley Flakes: Adds that fresh green fleck and mild herby flavor. No need to buy fresh parsley. This keeps it shelf-stable and super convenient.
Dill Weed: The secret zip that makes ranch ranchy. Not a dill fan? Swap in tarragon or chives to shake things up.
Garlic Powder & Garlic Salt: These two balance each other out perfectly. If you’re watching sodium, skip the garlic salt and add extra garlic powder plus your own salt to taste.
Salt: Just enough to make the flavors pop. I use regular table salt but kosher or sea salt work, too. Adjust quantities if you swap.
Black Ground Pepper: Adds just a touch of bite. Use fine or coarse ground based on your preference.
Dry Minced Onion & Onion Powder: This duo adds depth and savory goodness. If you’re short on one, double the other and call it a day.

Saco Cultured Buttermilk for Cooking and Baking

How to Store Your Ranch Seasoning

Mix your ingredients well in a bowl, then tuck your homemade ranch into an airtight container. Mason jars are my go-to, but any seal-tight jar or container works. Label it and keep it in a cool, dry spot away from humidity.

If your kitchen runs on the humid side or you want to keep it extra fresh, pop it in the fridge or freezer. It’ll happily stay fresh for months, but with how good it is, it probably won’t last that long.

Quick note: 3 tablespoons of this mix equals one standard Hidden Valley packet, so go ahead and make a big batch and stash it for whenever ranch cravings strike.

MORE: 12 Easy Dip Recipes with Few Ingredients – Perfect for Any Party!

How to Use This Mix for Dressing or Dip

To whip up creamy ranch, stir together 3 tablespoons of the dry mix with 1 cup milk and 1 cup mayonnaise. Chill it in the fridge for at least 30 minutes so those flavors mingle.

You’ll get about 2 cups of dressing, perfect for salads, wraps, veggie dips, or just sneaking spoonfuls when no one’s watching.

Want it thicker for dipping? Swap milk for sour cream or just reduce the milk a bit. This mix is totally flexible. Make it your own.

Cost Comparison: Homemade Ranch Dressing Mix vs. Store-Bought

Here’s the bottom line: A single Hidden Valley ranch packet will cost you about $2.79. You can make that same amount at home for roughly $1.04, using ingredients you probably already have hanging out in your pantry.

Better yet, ingredients like salt, pepper, garlic, and onion powder go a long way. Once you buy them, you’re set for dozens of batches. So the more you mix, the more you save.

MORE: Panera Broccoli Cheese Soup Copycat Recipe: Easy, Creamy & Delicious

Print Recipe Pin Recipe

5 from 1 vote

Copycat Hidden Valley Buttermilk Ranch Dressing Mix

Skip the pricey packets and make this easy, flavorful homemade ranch dressing mix using pantry staples. It tastes just like Hidden Valley and costs pennies per batch!

Prep Time5

Total Time5

Course: Condiment, Dressing

Cuisine: American

Servings: packets

Calories: 45kcal

Ingredients

1 cup dry buttermilk powder*
2 tablespoons dried parsley flakes
2 teaspoons dill weed
1 teaspoon garlic powder
2 teaspoons garlic salt
2 teaspoons salt
½ teaspoon black ground pepper
2 teaspoons dry minced onion
2 teaspoons onion powder

Instructions

In a mixing bowl, combine all the dry ingredients. Stir well until evenly mixed.
Transfer the mix to an airtight container—Mason jars work perfectly! Label with the date.
To prepare dressing: combine 3 tablespoons of dry mix with 1 cup milk and 1 cup mayonnaise. Stir thoroughly.
Refrigerate the dressing for at least 30 minutes before serving to let flavors meld.
Enjoy on salads, as a dip, or anywhere you love ranch!

Notes

Dry buttermilk powder can be found in most supermarkets’ baking aisle. I recommend Saco Cultured Buttermilk Blend Powder. Stored in the freezer, it has an indefinite shelf life.

For a thicker dip, swap milk with sour cream or reduce the milk amount.

Store the dry mix in a cool, dry place for several months. Refrigerate or freeze if you live in a humid climate.

This mix is super customizable. Feel free to tweak herbs and spices to suit your taste!

Nutrition

Question: What’s one store-bought mix or sauce you refuse to buy anymore because your homemade version is better? Share your favorites below. I’m always hunting for more DIY swaps!

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Octavia Harris says:

June 30, 2025 at 2:02 pm

Fantastic flavor!!! Easy to adjust to taste.

Deborah says:

June 30, 2025 at 9:40 am

Thanks so much for this copycat recipe (I am constantly purchasing the packets). To use as a dip do we use 3 tablespoons with a 16 oz tub of Sour Cream (like the packets recommend)?

Mary Hunt says:
June 30, 2025 at 8:20 pm

“To prepare dressing: combine 3 tablespoons of dry mix with 1 cup milk and 1 cup mayonnaise. Stir thoroughly.”

Homemade Ranch Dressing Mix for Pennies Per Serving

Ingredients for Homemade Ranch Dressing Mix

How to Store Your Ranch Seasoning

How to Use This Mix for Dressing or Dip

Cost Comparison: Homemade Ranch Dressing Mix vs. Store-Bought