A good ranch dressing recipe is something every home cook should have in her recipe box. This is the one I have in my box. And it is GOOD!
It’s is a ‘bulk’ recipe, so you’re making up a big batch that can be used as a seasoning in many other foods, as well as making a mean ranch dip and dressing…among other things. It’s very versatile! (But I also give you an itty-bitty “try it out” size to run by your taste buds first.)
I’ve been working on this recipe for a couple of years, as I really want to avoid MSG and fillers…and fresh is just SO much tastier!
Well, theoretically. It should be tastier, you know? But I had a lot of trouble finding a really good ranch dressing recipe. They seemed to kind of fall flat or hit spicy or odd notes that didn’t even come close to the twangy goodness that we all know and love.
But I’ve finally landed on a blend that is just totally delicious. It has received a unanimous thumbs up by the National Association of Picky Children. (I happen to know several of the NAPC board members personally.) And on top of that, I’ve recently been informed that a jar of this spice mix is the birthday present of choice by some of my favorite cooks.
Oh, and also, this is TOTALLY Trim & Healthy approved…I’ll even give you a recipe for my fat-free Ranch Dressing for Fuel Pull or E style salads in the printable below.
This is the mix, before blending…
All that’s in my mix are herbs and spices. I’d much rather stock up on some good herbs, and toss this spice mix together than buy the (now way more than) $1 each packets of commercial spice blends. Because I make it in bulk, it doesn’t take long, and I get at least 3-6 months worth of spice mixes out of this big batch. Pretty much, all you do is just measure the herbs and spices all into a jar and shake!
Just yesterday, I pulled out all my herbs and spices and made up big batches of:
–Greek Seasoning and Dressing Mix
–Ranch Dressing
–Taco Seasoning
(and I already have a nice big bottle of chili seasoning mix ready to go when cool weather arrives!)
It took me about an hour to make 2-3 cups of each spice blend, but your time may vary…I had a toddler hanging from each leg. Totally worth that time to get a stocked pantry full of delicious ‘convenience’ spice and seasoning mixes!
Bulk batch in a pint jar…I write the how to use directions on the lid.
One of my other favorite ways to use the Ranch dressing recipe (besides making dressing and dip) is as a seasoning blend. I store about half of the batch in a shaker bottle, and sprinkled on baked potatoes, french fries, roasted veggies, and all over our favorite baked potato pizza recipe. It’s become our house blend that I reach for when I want a fresh, oniony, zesty flavor.
On the printable recipes, below, you’ll find many other great ways to use this delicious and versatile ranch dressing mix, including how to make your own…
mmm…pickley!
I want to hear if you try it…let me know what you think by rating the recipe below!
Printable Bulk Ranch Dressing Recipe & Pin
Yields about ¼ cup of mix; enough for 2-4 cups of dressing or dip.
Combine in a half pint (jelly) jar:
1 tablespoon of each of the following:
- dried chives
- dried parsley
- garlic powder
1½ teaspoon of each of the following: - onion powder
- coarse ground salt (or 1½ teaspoons fine ground salt)
And finally, add ½ teaspoon each of: - pepper
- sugar (optional) or can sub 1 shakes stevia extract, or 1 t. ground Truvia
Yields about 2½ cups of unblended mix...but it's a little less bulky if you blend it. I keep some of mine in a shaker jar and the rest in a pint jar.
Blend the following in a standard mouth quart jar:
1/2 cup each of
- dried chives
- dried parsley
- garlic powder
1/4 cup each of - onion powder
- course ground salt (or 2 tablespoons fine ground salt)
1 T each of - ground black pepper
- sugar (optional) or sub with 2 shakes of stevia extract, or Truvia
- Directions:
- Shake spices together in a jar.
- If you’d like to create a "fast blend", then powder your mix by screwing your blender base onto any standard mouth canning jar, and blend your herbs until powdered. This will make the flavors blend in a lot faster when you use it in recipes.
Using full fat mayo or sour cream will really dull the flavor of the spices, so you'll want to use the larger amount of mix in that case. If you use light sour cream or mayo, then use the lesser amount called for. All the measurements can and should be adjusted to your taste. If you don't powder your spice mix, then use the larger amount. If you do powder it, then use the smaller amount and adjust to taste.
Ranch Salad Dressing -S
2 tsp-1½ Tbl. mix
1 c. sour cream
2 T.-1/4 c. cup buttermilk (adds only up to 3.5 carbs for the whole batch of dressing)
salt, to taste
Blend spices and sour cream, and add enough buttermilk to thin to pouring consistency. You may sub ½ cup of mayo for ½ cup of sour cream if you prefer. Salt to taste.
Fat Free (FP) Ranch Dressing or DipUse only 1 t.of Ranch blend seasonings and sub 0% Greek Yogurt for sour cream. Use unsweetened almond milk instead of buttermilk. Thin to pouring consistency for dressing, and adjust flavors to your liking. To create Fuel Pull for any recipes here, simply follow these substitutions, and start with very small amounts of the seasonings/spicy ingredients, as there is no fat to blunt their intensity.
Ranch Dip-S
2 tsp-1½ Tbl. mix
1c. sour cream
salt to taste
Blend and serve. You may sub ½ cup of mayo for ½ cup of sour cream if you prefer.
French Onion Dip
2 tsp-1½ Tbl. mix
1 t. Worcestershire sauce
2 T very finely diced or grated fresh onions (or 1 T dehydrated onion flakes, and let sit for at least an hour)
1 c. Sour Cream
Blend all ingredients and serve.
You may sub ½ cup of mayo for ½ cup of sour cream if you prefer.
For a richer onion flavor, saute finely diced onions 1 t. butter until slightly carmelized in a small skillet. Add Worcestershire sauce into the skillet, and then dump/blend into the sour cream. *swoon*
Tarter Sauce:
2 t. mix
¼ c. mayo
¼ c. sour cream
1 T or more chopped dill or sweet pickles
¼ to ½ t. prepared horseradish (to taste)
Yellow Ranch Rice
Here's an easy way to cut out yet another MSG product with the flavored rice mixes!
3 cups rice
1-2 T ranch mix
2 t. turmeric
1 T dried minced onions
Water
Add ingredients and water, according to your rice cooker directions or favorite recipe/method for steamed rice.
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For the buttermilk….I normally mix my regular 1% milk with lemon juice or vinegar to make buttermilk. Will that work for this recipe and keep it in THM guidelines?
I would use half & half instead of milk, but yes…that works beautifully to make buttermilk. 🙂
In your layered photo, there’s a band of dark red that does not seem to be represented in the ingredient list of this recipe. Paprika perhaps? I’m getting ready to mix up some of this dressing mix, and don’t want to forget any ingredients … Thanks!
Hi Monica,
You’re right! The photo was one of my test batches. I have to say that I was not impressed with the paprika. Try the recipe as I have it posted, and see if you like it. If you want a bit of kick to your Ranch, add in a pinch of cayenne and some Frank’s hot sauce. Or some diced jalapenos! 🙂
This sounds lovely! Can’t wait to try it out. I’ve been on a quest lately to find homemade mixes. If you mix it up yourself, you know what’s in it. And I have 2 bona fide members of NAPC and a grown up one! Luckily, they love ranch!
Gwen,
I made this and blended in my Magic Bullet. Let it sit overnight to marry and when I tasted it the next day, the garlic BLEW MY SOCKS OFF! Is this a strong garlic recipe, or you suppose I used the wrong amount???
I want to use what I have but it burns my mouth!
Any suggestions?
I thought about adding another 1/2 cup of sour cream and 1/2 cup mayo then another dose of each spice EXCEPT garlic to see if it blends out…..
Hmmm…the only two things I can think of are that maybe your garlic powder is super potent, or you can just use less in your recipe. Are you using full fat sour cream in your final mix? If not, cut back the amount you’re using, because the fats really mute and mellow the flavors a lot.
If you are still not liking it, try adding more of the onion, parsley, and chives to balance the garlic, and just flip the onion and garlic next time. But I really think just using full fat base or backing off the amount in your dressing if you’re using non-fat will get you where you want to go. 🙂
Sorry you’ve had problems and thanks for coming back to let me know! I want to hear how it goes with your tweaks. 🙂
Tried this recipe, my kids love it!! (as do I) and now I just always have some in the fridg- veggies are being eaten regularly in my house now!! Thank you!!
Awesome to hear! 🙂
I love this!!! Thank you!!
You’re welcome! So glad you like it. 🙂
Do you have a recipe book? Thank you. Just tried the chocolate shake and loved it.
Hi Karen! SO glad you enjoyed it. 🙂 I don’t have a cookbook out yet, but it’s something that I’m working toward. I’m hoping next year? Thank you for asking!!!
Can you make the mix with less salt and still have it work? Due to blood pressure I have to limit the salt so I’m looking for replacements of all packaged items to cut as much as I can.
Hi Jessica,
I’ve not made it with less salt, so I can’t say for sure. I know the flavors of the herbs are the primary flavor here, but salt wakes up all of the flavors, so I’m not sure what it would be like without it. Try it, and maybe use a good mineral rich sea salt, and just bump it up a wee bit at a time until you enjoy the flavor. 🙂
Is 1/4 c salt correct? I used the mixture for onion dip and the salt is over powering.
That’s the measurement I use with my sea salt, but it’s damp and a course grind. I amended the recipe to suggest half that if you’re using a fine grind of salt. Thank you for pointing that out, and I’m really sorry if your mix is too salty…maybe you can adjust the other spices to compensate?
Hi Gwen:
I am a newbie on THM but I found that you summary guide is very helpful. I was looking at your recipe for the Ranch dressings etc. and wondered where you found your glass container with tin lids?
Thank you! I found that one at Target, but the lid didn’t hold up to being used for food. 🙁
This recipe is incorrect. The amount of garlic powder used is insane! I did a test batch and I had to use 3 tubs of sour cream (only adding more chives and parsely) to make it to where it had some other flavor besides onions and garlic. It felt like I was eating a clove raw. And had garlic breath for the rest of the day….
I suggest a 1/4 teaspoon of both onion and garlic powder. No more.
Now I’ve heard amazing things from this blog, BUT if incorrect recipe amounts are the norm, then I’m not really sure why this gets the rave reviews it does.
Hi Sara,
The recipe amounts listed are exactly what I make for my family and friends. I do often use full fat sour cream to blend with. If you use a low or no fat product, or if you just like it less potent, use a smaller amount of herb mix. Of course, you can always adapt it to your family’s taste, as you’ve done. We enjoy it on the kicky side!
The recipe called for a shake of stevia extract, is that a doonk?
I think this predates doonks…I just did it to taste. I think a doonk would be too much!
Just made this mix to start off my THM journey! So happy to have found this site!
Could you mix this with fat free greek yogurt instead of sour cream for a FP? To dip carrots in an E setting?
You most certainly can! You might find that you want to reduce the amount of spice if you’re using FF base, as the flavors come through more strongly. 🙂