Homemade Ranch Mix & Ranch Dressing
- Total Time: 5 minutes
- Yield: 3/4 cup for the Mix 1x
- Category: Salad Dressing
- Cuisine: American
Ingredients
Scale
The Mix:
- 1/2 cup dried buttermilk powder (measure first, then sift if clumpy)
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 1 tablespoon dried chives
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried mustard powder or 1/2 teaspoon Coleman’s mustard powder (optional for a kick)
- 1 teaspoon paprika or smoked paprika (optional)
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried cilantro (optional)
The Dressing:
- 3 tablespoons to 1/4 cup of Ranch Mix
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt (or use all mayo if you prefer)
- 2 tablespoons sour cream
- 2 tablespoons cider vinegar
- about 2/3 cup of milk; hold back a little, then mix, then decide if you’d like to thin it more
- a little more salt and pepper, if desired
Instructions
The Mix:
Makes about 3/4 cup; Takes Five Minutes:
Mix together. Store in an airtight container, preferably in the fridge.
3 tablespoons equals 1 packet of store-bought.
Store, preferably in the refrigerator. Keeps from 1 to 3 months.
The Dressing:
Makes about a 2 1/2 cups; Takes Five Minutes + Optional Rest Time of an Hour:
Whisk all ingredients together, adding additional milk to get to the desired consistency. Make thicker for a dip but for a dressing, whisk in milk until it’s creamy but still substantial; the whisk should leaves trails.
Taste and adjust seasonings, adding more Ranch Mix if needed.
Best if made about an hour ahead so flavors develop.