Ranch Seasoning

How to Make Ranch Seasoning

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1. Measure the parsley, dill, chives, garlic powder, onion powder, salt and pepper into a small bowl.

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2. Add the buttermilk powder and stir well with a whisk, breaking up any lumps, until the mix is even.

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3. Spoon into a clean, dry jar with a tight lid.

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4. To make dip, stir 2 tablespoons of the mix into 250 g of soured cream, mayonnaise or Greek yoghurt. For a dressing, whisk it into 120 ml of mayonnaise and 120 ml of buttermilk. Taste and add a little salt.

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Small Things That Help

• Whisk the buttermilk powder in thoroughly. It clumps in the jar if it is only stirred, and small lumps do not dissolve in the dip.
• Give a dip made with the mix an hour in the fridge if you have time, because the dried herbs need to soften before they taste of anything.
• Store the jar away from the heat of the cooker. Buttermilk powder takes up moisture and turns hard in a warm, steamy kitchen.

If You're Missing Something

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• Fresh herbs work in place of the dried dill at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Ranch Seasoning

• Raw vegetables
• Popcorn
• Chicken wings

Storing & Reheating Ranch Seasoning

Keeps in a dry, airtight jar in a cool, dark cupboard for up to 6 months. Once made into dip or dressing, keep it in the fridge for up to 5 days.

Questions About Ranch Seasoning

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.