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Homemade Ranch Dressing Mix

Used as both a mix for a dip and a dressing, this tangy ranch mix is both tasty and versatile. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    16 servings per batch


  • 1/3 cup buttermilk blend powder
  • 1/4 cup dried parsley flakes
  • 2 tablespoons dried minced onion
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 cup reduced-fat mayonnaise
  • 1 cup plus 6 tablespoons buttermilk
  • 2 cups reduced-fat sour cream


  • Combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup).
  • For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour. Yield: about 2 cups.
  • For dip: In a small bowl, combine sour cream and 3 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables.
Nutrition Facts
2 tablespoons: 62 calories, 5g fat (1g saturated fat), 7mg cholesterol, 219mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Kristin
    May 22, 2020

    Good recipe. Added 2 t. dried chives which added a flavor I felt was missing.

  • MariaMR
    Feb 7, 2013

    No comment left

  • smasue
    Jun 1, 2010

    This is very healthful and versatile-good to have on hand for a quick dip or dressing. Could use on baked potato, or with the addition of vinegar and sugar could go on slaw. Take the mayo and buttermilk proportions as suggestions, use more or less of either or use yogurt. Quick, convenient, tastes good.