Ranch Seasoning Recipe

I always keep a jar of homemade seasoning in my pantry for quick weeknight dinners.

This sun-dried tomato ranch seasoning recipe is designed to cut through the monotony of dull, store-bought seasoning packets, which often lack flavor complexity. The secret to this blend is creating a rich, savory base that combines tangy buttermilk powder with aromatic dried herbs and spices. It features a unique sun-dried tomato and basil twist that elevates everything from roasted potatoes to healthy meal prep chicken marinades. This homemade ranch seasoning recipe is incredibly customizable and the perfect pantry staple for easy weeknight dinners or high-protein snacks. Get ready to upgrade your family’s favorite dishes with just one simple shake of this versatile blend.

Ingredients for Sun-Dried Tomato Ranch Seasoning

• 100 g (1 cup) dried buttermilk powder: The essential base for classic ranch tang. Look for high-quality buttermilk powder in the baking aisle. This ingredient is critical for achieving the traditional creamy, savory flavor profile when making a dip.
• 15 g (2 tablespoons) dried parsley flakes: A vibrant green herb that provides visual appeal and a fresh, slightly peppery flavor. Use standard dried parsley flakes, not fresh, as moisture will cause clumping and spoilage in the seasoning blend.
• 7 g (1 tablespoon) dried dill weed: The signature flavor of traditional ranch dressing. Ensure your dill is fresh and aromatic for the best taste, as old dill quickly loses its potency.
• 10 g (1 tablespoon) garlic powder: Adds savory depth and warmth to the blend. Garlic powder provides a consistent flavor that mixes smoothly into the dry ingredients.
• 10 g (1 tablespoon) onion powder: A necessary aromatic element that balances the garlic and herbs. Onion powder provides a milder sweetness than fresh onion and helps create a uniform blend.
• 10 g (1 ½ teaspoons) fine sea salt: Crucial for enhancing all the other flavors in the blend. Fine sea salt dissolves quickly and distributes evenly; adjust the amount if you prefer less sodium or are using a pre-salted item.
• 3 g (½ teaspoon) freshly ground black pepper: Provides a subtle spice kick that enhances the overall savory profile. Freshly ground pepper adds more potency than pre-ground pepper.
• 15 g (2 tablespoons) dried sun-dried tomatoes, finely ground into a powder: The star ingredient for a unique twist, adding a sweet, acidic note. Ensure tomatoes are completely dry; if using oil-packed, drain and blot thoroughly before grinding to prevent clumping.
• 7 g (1 tablespoon) dried basil: Complements the sun-dried tomatoes perfectly, adding an earthy, sweet-peppery note. Make sure to use dried basil, which should be ground along with the tomatoes for an even distribution.
• 2 g (½ teaspoon) granulated sugar (optional): A small amount of sugar balances the acidity from the sun-dried tomatoes and enhances the overall flavor profile. If omitting, the seasoning will be slightly more savory/acidic.

Step-by-Step Instructions

1. Prep the dried sun-dried tomatoes and basil: If your sun-dried tomatoes are oil-packed, drain them thoroughly and blot dry with paper towels until no oil remains. Ensure they are completely dry before proceeding; for a very fine powder, you may spread them on a baking sheet and bake at 100°C (212°F) for 15-20 minutes until crisp.
   Cool completely before grinding to ensure they break easily into small, distinct flakes.
   In a small food processor or a clean spice grinder, combine the dried sun-dried tomatoes and dried basil; pulse until finely ground into a powder with small, visible red and green flecks.
2. Combine the seasoning base: In a medium mixing bowl, add the dried buttermilk powder, dried parsley flakes, dried dill weed, garlic powder, onion powder, fine sea salt, freshly ground black pepper, and the optional granulated sugar.
   Ensure the bowl is completely dry before adding ingredients; any moisture can cause the seasoning to clump.
   Whisk these base ingredients together briefly to break up any clumps in the powders before adding the twist components.
3. Integrate the twist: Add the finely ground sun-dried tomato and basil mixture to the bowl with the other dry ingredients.
   Whisk all ingredients together vigorously for 1-2 minutes until thoroughly combined.
   Ensure the red and green flecks are evenly distributed throughout the pale seasoning powder to avoid pockets of concentrated flavor. If the blend appears overly clumpy due to residual oil in the tomatoes, add 1 teaspoon of cornstarch and whisk again.
4. Store the blend properly: Transfer the finished ranch seasoning blend to an airtight jar or container.
   Store in a cool, dark pantry away from direct sunlight or heat sources.
   The blend will keep for up to 3 months when stored correctly; always check for freshness before use.
5. Prepare a ranch dip (optional): For a classic dip, combine 2 tablespoons of the prepared ranch seasoning blend with 240 g (1 cup) of sour cream or plain Greek yogurt.
   Mix thoroughly with a spoon until smooth and well-combined.
   Cover and refrigerate for at least 30 minutes to allow the flavors to fully meld and deepen before serving. I always make this dip ahead of time so the flavors have a chance to bloom fully.

Easy Ways to Use Your Homemade Ranch Seasoning Blend

Once you have this homemade ranch seasoning recipe in your pantry, you’re ready to add a savory punch to almost anything. It’s perfect for easy weeknight dinners or healthy meal prep.

• Seasoning for Roasted Chicken: Rub a generous amount of the blend onto a whole chicken or chicken pieces before roasting for a savory crust.
• Flavorful Roasted Vegetables: Toss cut potatoes, broccoli florets, or carrots with olive oil and 1-2 tablespoons of the seasoning before roasting until tender and crisp. This ranch seasoning recipe makes a delicious coating for family-friendly side dishes.
• Creamy Pasta Salad Dressing: Prepare a quick dressing by mixing the seasoning blend with olive oil, red wine vinegar, and a touch of mayonnaise for a vibrant summer pasta salad.
• Burger or Meatball Seasoning: Mix the powder directly into ground beef or turkey to create flavorful burgers or meatballs for quick meals.

Ingredient Swaps and Customization Tips

This homemade ranch seasoning recipe is designed to be flexible for different dietary needs and flavor preferences. You can easily adapt it in a few simple ways for healthy eating.

• Dairy-Free Option: The buttermilk powder provides the essential tang. For a non-dairy alternative, substitute the buttermilk powder with coconut milk powder or a mix of nutritional yeast and dairy-free yogurt powder for a similar effect, though the flavor profile will differ slightly.
• Heat Adjustment: Add a pinch of cayenne pepper or a small amount of smoked paprika for a touch of heat and depth.
• Herb Intensity: If you prefer less of the sun-dried tomato and basil flavor, use a smaller amount of the ground mixture and increase the other herbs slightly.
• Salt Level: Control the sodium content by starting with less salt (e.g., 1 teaspoon) and adjusting to taste once you’ve made a dip or marinade.

FAQs about Homemade Seasoning

What makes this better than store-bought ranch packets?

Homemade seasoning offers fresher, more potent flavor and allows you to control the ingredients, avoiding artificial additives and excessive sodium found in commercial packets. It’s a healthier alternative that you control completely.

Why do I need buttermilk powder in this recipe?

Buttermilk powder provides the distinctive tangy and slightly sweet flavor that defines classic ranch. It helps create a creamy base for dips and dressings when reconstituted with liquid, making it essential for this ranch seasoning recipe.

How do I store homemade seasoning and for how long?

Store the blend in an airtight container in a cool, dark pantry. Because all ingredients are dried, it should remain fresh for up to 3 months, but always check for aroma and clumping before use.

Can I use fresh herbs instead of dried ones for this recipe?

No, using fresh herbs introduces moisture, which will cause the seasoning blend to clump together and potentially spoil quickly. Always use dried herbs when making a dry seasoning blend for long-term storage.

My sun-dried tomatoes are too oily, what should I do?

If using oil-packed tomatoes, it’s crucial to thoroughly blot them dry with paper towels. If they remain oily, the seasoning blend will clump and not store well. Baking them briefly (as suggested in the instructions) can help remove excess moisture and oil.

Can I use this blend to make a salad dressing, not just a dip?

Yes, whisk 2 tablespoons of the blend with 1 cup of mayonnaise, 1/2 cup buttermilk (or dairy alternative), and 1 tablespoon of olive oil for a pourable dressing. I find this ranch seasoning recipe makes a better dressing than many store-bought options.

Conclusion

This sun-dried tomato ranch seasoning recipe simplifies meal prep while adding incredible flavor to your family’s favorite dishes and easy dinner ideas. Save this recipe to your Pinterest board so you can make it again and again.

ranch seasoning recipe

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• Author: Jusmira Rayne
• Total Time: 30 minutes
• Yield: 1 cup seasoning blend 1x
• Diet: Vegetarian

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Description

This homemade seasoning blend combines tangy buttermilk powder with aromatic dried herbs and a unique sun-dried tomato and basil twist, perfect for marinades, dips, or seasoning roasted vegetables.

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Ingredients

Scale 1x2x3x

• 100 g (1 cup) dried buttermilk powder
• 15 g (2 tablespoons) dried parsley flakes
• 7 g (1 tablespoon) dried dill weed
• 10 g (1 tablespoon) garlic powder
• 10 g (1 tablespoon) onion powder
• 10 g (1.5 teaspoons) fine sea salt
• 3 g (0.5 teaspoon) freshly ground black pepper
• 15 g (2 tablespoons) dried sun-dried tomatoes, finely ground into a powder
• 7 g (1 tablespoon) dried basil
• 2 g (0.5 teaspoon) granulated sugar (optional)

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Instructions

1. Prep Sun-Dried Tomatoes and Basil: If using oil-packed sun-dried tomatoes, drain them thoroughly and blot dry with paper towels. Ensure they are completely dry before proceeding; for a very fine powder, you may spread them on a baking sheet and bake at 100°C (212°F) for 15-20 minutes until crisp, then cool completely. In a food processor or spice grinder, combine the dried sun-dried tomatoes and dried basil, pulsing until finely ground into a powder with small red and green flecks.
2. Combine Seasoning Base: In a medium, completely dry mixing bowl, add the buttermilk powder, parsley flakes, dill weed, garlic powder, onion powder, fine sea salt, freshly ground black pepper, and optional granulated sugar. Whisk these ingredients together briefly to break up any clumps.
3. Integrate Sun-Dried Tomato Twist: Add the finely ground sun-dried tomato and basil mixture to the bowl with the other dry ingredients. Whisk all ingredients vigorously for 1-2 minutes until thoroughly combined and the red and green flecks are evenly distributed. If clumping occurs from residual oil, add 1 teaspoon of cornstarch and whisk again.
4. Store the Blend: Transfer the finished seasoning blend to an airtight jar or container. Store in a cool, dark pantry away from direct sunlight for up to 3 months.

Notes

To avoid clumping, ensure sun-dried tomatoes are completely dry before grinding; blot oil-packed tomatoes thoroughly or bake briefly. Store in an airtight container for up to 3 months in a cool, dark place. For a classic dip, combine 2 tablespoons of seasoning with 1 cup of sour cream or Greek yogurt and refrigerate for 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Seasoning/Spice Blend
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 teaspoon (4 g)
• Calories: 9 calories
• Sugar: 0.1 g
• Sodium: 89 mg
• Fat: 0.1 g
• Saturated Fat: 0.05 g
• Unsaturated Fat: 0.05 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 1 mg

Keywords: ranch, seasoning blend, sun-dried tomato, pantry staple, easy, dip, marinade, customizable