This is a great alternative to those store-bought packets of mix, which are loaded with salt and thickeners. It’s great to have on hand (lasts for a good 3 months stored in an air-tight glass jar) to season breadcrumbs or make a dip too.
- 4 tablespoons dried parsley
- 1 teaspoon dried dill (use a scant teaspoon, dry dill is strong!)
- 1–1/2 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 teaspoons dried onion or shallot flakes (preferably shallot)
- 2 teaspoons freshly ground black pepper or (lemon pepper)
- 2 teaspoons kosher salt (affiliate link)
- Buttermilk (see below)
- Greek yogurt (or sour cream or mayo work too) (see below)
Mix all dry ingredients together until blended. Store in a sealed container for up to 3 months.
Be sure to stir well, before making dressing the powdery spices fall to the bottom!
TO MAKE RANCH DRESSING: Combine 1 tablespoon of the seasoning mix with 1/3 cup buttermilk and 1/3 cup yogurt (or whichever creaminess you decide, experiment!), whisk to combine. You may substitute sour cream or mayo for the Greek yogurt.
Best made one day ahead, for sure.
Note: Buttermilk is typically just the milk leftover from making butter. It is usually fairly low-fat, and has a great tang. I use it in all sorts of baked goods, pancakes, and to marinate chicken. It’s really versatile, pick some up and try it!
*Herbs are dried leaves from the plant, spices are the dried seeds. Good to know, right!
Dry herbs and fresh herbs are SO completely different, quantities will be very different if using fresh.
Keywords: buttermilk ranch dressing, ranch dressing mix, dried herbs, dried spices, salads, dips