Homemade Ranch Dip Seasoning mix is a must have in your pantry.

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Does Home ranch season mean has changed the game. Making the seasoning and bulk and having it ready to go to mix into your base has saved so much time! And it taste even better. Being able to make it at home means you don’t have to have any extra preservatives in it. All you need is a mason jar and some herbs and spices with the right amount and you’ve got it.

When you have your ranch dressing dry mix, you can whip it up anytime! Check out my blog DIY better for you Mayonnaise so you have that ready when you need some ranch dressing! Also, if you just want to learn how to make a single batch, check out my Ranch Dip Recipe post.

These are the jars I use for this mix!

I was really worried that my husband went like this because he is a huge hidden valley fan. I made it when we were having pizza one night and he decided to try it but I had store-bought as a back up. He loved it so I threw the stuff from the store away and now we just make it at home.

I think its the herbs that makes this dip. The most is the chives that flavor really shines through. You don’t taste it as much in store bought ranch. So really tasting the flavors of these herbs and spices will change the way you look at dips and sauces or salad dressings.

Hidden Valley–Style Bulk Ranch Dry Mix (Quart Jar)

This makes about 2-2½cups of mix, which fits nicely in a quart mason jar.

Dry Mix Ingredients:

• 1½ cups dried parsley
• ½ cup dried dill
• ⅓ cup dried chives
• ¼ cup garlic powder
• ¼ cup onion powder
• 2 tbsp fine sea salt
• 1 tbsp sugar

Optional (closer to packet flavor):

• 2 tbsp buttermilk powder
• 1–2 tsp MSG (optional but very “classic ranch” tasting)

Whisk everything really well.
Store airtight in a quart mason jar in a cool pantry.

Shelf life: about 6 months (longer if super dry storage).

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How to Use It (Per Batch of Dressing)

For one batch of ranch dressing:

• 1½ to 2 tablespoons dry mix
• ½ cup mayo
• ½ cup sour cream
• 3–4 tbsp buttermilk (Can sub regular milk OR milk with lemon for buttermilk replacement)

Whisk and let sit 30–60 minutes.

Taste and adjust salt if needed.

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If You Want It Even More “Packet-Like”

You can:
Pulse the dry mix in a food processor for a few seconds to make it finer and more uniform.

Not powder — just smaller flakes.

That makes it blend smoother into dressing.

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