(better than the packet!)

Let’s be honest—there’s something weirdly nostalgic about those little Hidden Valley Ranch packets. They’ve dressed a thousand salads, coated pork chops, and have been stirred into many a bowl of sour cream for last-minute party dips. But if you’ve ever looked at the ingredient list—or just wanted a version that tastes fresher, cleaner, and totally customizable—you’re in the right place.

This from-scratch ranch seasoning mix hits all the familiar tangy, herby notes of the store-bought version, but without the additives or anticaking agents. The big plus for me: many of these components can be homegrown and processed, like dried parsley—or even buttermilk powder, if you’ve got a freeze dryer. Make a big batch, store it in a jar, and you’ll always have some on hand for dressing, dip, marinades, or a sprinkle over roasted potatoes. Once you try it, I doubt you’ll go back.

Homemade Ranch Seasoning

Yields: ~½ cup (equivalent to 2 Hidden Valley packets)

Total Time: 5 minutes

Ingredients:

¼ cup buttermilk powder
2 tablespoons Kinder’s Garlic Salt
2 teaspoons dried parsley, rub in your palm to crush
1 teaspoon dried chives, rub in your palm to crush
1 teaspoon onion powder
½ teaspoon freshly cracked black pepper
½ teaspoon sugar (optional – helps balance flavor)
¼–½ teaspoon citric acid (optional – adjust for tanginess)

Optional Additions:

¼ teaspoon paprika (not smoked)
¼ teaspoon cayenne pepper

Instructions:

Measure all ingredients into a bowl or jar.
Mix well until fully combined.
Transfer to an airtight container (like a small glass jar).
Store in a cool, dark place for up to 1 year.
Each scant 1/4 cup of this mix equals 1 Hidden Valley Packet

How to Use

Use exactly like the packet, or follow the below directions:

Get My Dip Recipe Here

For dressing:
Mix 2 tablespoons of ranch mix with ½ cup mayo and ½ cup milk or buttermilk. Whisk until smooth, then chill for at least 30 minutes before serving.
For dip:
Mix 1-2 tablespoons (depending on how tangy and salty you like it) with 1 cup sour cream or a 50/50 blend of sour cream and mayo.
As seasoning:
Sprinkle on popcorn, roasted potatoes, use to season meat, or mix into breadcrumb coatings for added flavor.

Notes:

Garlic Salt:

Personally, I prefer Kinder’s (not sponsored), but you can use whatever garlic salt you like—or make your own. The general ratio is 3 to 4 parts salt to 1 part garlic powder. So for every 1 tablespoon of garlic powder, use 3 to 4 tablespoons of salt.

Herbs and Onion Powder:

One of the best parts of this recipe, to me, is how many of the ingredients can be grown and made at home. If you have a garden or like to shop at the farmers market, I highly recommend dehydrating and making your own dried parsley and chives. You can also mince, dehydrate, and grind your own onion powder. That said, there are plenty of excellent store-bought options too.

Buttermilk Powder:

I used an organic buttermilk powder I found online here, but you can often find Saco Pantry Buttermilk Powder in the baking aisle of most grocery stores. If you have a freeze dryer, you can freeze-dry any buttermilk you like, grind it into a powder, and use it just the same.

Citric Acid:

There are a lot of internet rumors about commercial citric acid being synthesized with toxic black mold, but that simply isn’t the case. Citric acid is commonly synthesized using Aspergillus niger, a non-toxigenic mold with dark spores that does not produce mycotoxins. Aspergillus species are widely used in traditional food fermentation to produce things like koji, soy sauce, sake, and liquid aminos.

This is not the same as Stachybotrys chartarum (toxic black mold), which cannot produce citric acid. After processing, citric acid contains no mold remnants whatsoever. I think the process is pretty incredible—it reduces waste by avoiding the need to juice and process massive amounts of citrus to get a very small yield. I personally use the Milliard brand, which you can find here. It’s made using raw organic cane sugar as the growth medium for Aspergillus niger.

Optional Additions:

Remember, this recipe is tailored to how I like it—but there are so many ways to tweak it to your own taste. A pinch of paprika or cayenne pepper can add a little extra zing. Feel free to experiment! Just try to keep the buttermilk powder, salt, garlic, and onion powder ratios the same if you want it to behave like a classic Hidden Valley packet.

Homemade Hidden Valley Ranch Seasoning