Dry Buttermilk Ranch Mix Recipe

This was GREAT! I made one slight change by using chopped green onion (because I usually don't have dry minced onion on hand) and followed Scotdog's directions on how to make it into a dip, only I doubled it to use 4 tbsp. of the dip mix, 1/2 c. nonfat plain yogurt, 1/2 c. FF sour cream and 1/3 c. lowfat milk. Even doubled, we inhaled this. My boys thought this was better than my Zesty Ranch Dip!!!! NOM. NOTE: For all you confused on where to find the dry buttermilk powder, it's usually with the dry milk powders on the baking aisle of your supermarket.

To make Ranch Dressing I used 1/4 c. nonfat plain yogurt, 1/4 c. light Mayo and 1/4 c. skim milk. Mix with 2 T of the dry mix. Store in the fridge.

I’ve been dying to try this and it did not disappoint. Found everything at Wal-Mart: buttermilk powder in the baking isle; celery flakes with the spices. I used this in a couple of recipes that called for ranch mix and I couldn’t tell the difference. I also made dressing with it and it was good, but it was phenomenal the 2nd day after the seasonings had time to meld and reach their full potential, so if at all possible, make your dressing or dip a day ahead of time.

This recipe is great. I love the idea of making my own ranch mix without the MSG. I especially like that I can tweak it to our own tastes. I like that I can tone the garlic/onion down if needed. I have made this twice now. I used my coffee grinder in order to grind up the celery flakes a bit and it worked great. The first time I mixed it with Greek yogurt, low-fat milk, and light mayo. The second time I mixed it with full fat sour cream, low-fat milk, and light mayo. I liked the yogurt version the best. I am dipping my celery sticks in it as I type my review! Thanks so much Kelly for sharing this recipe! I will be making this often!

I have been looking for a Ranch Dressing/Ranch Dip mix with out MSG and all the other yucky stuff that store bought has. This is it! Perfectly what I wanted. Great flavor. I have received lots of rave reviews on all forms of this ranch. Add less liquid (buttermilk or milk) to make it a dip or more to make it salad dressing. I store the dry mix in the pantry until I need to whip something up. I have also substituted celery salt for the celery flakes, and just omitted the salt. And before I found dry buttermilk powder, I just prepared it with real buttermilk and it did the trick.

I have been making this for a couple months and never have all the spices. I finally had them all to make as written and gotta say....I'm addicted. I mix with all nonfat plain yogurt and eat it by the bowlful with tortilla chips. The only thing that doesn't work for me is the pepper, which I halve. Great recipe to replace the packets with which I used to make my dip.UPDATE 9/13/11-I think I had an "odd" batch of pepper originally. Since replacing, I make exactly as written. I finally made the salad dressing using SD's amounts since I had some veganaisse(can't have reg. mayo) and it was much better than when I tried to make it with extra yogurt in place of the mayo. Will definitely make again.

I don't think I've ever seen dried celery flakes, so I ended up using 1/4 t. celery salt. That was a bit much so I may reduce that further, or use a bit of celery seed. I had to experiment a bit. I've only made dressing out of it. Used it on a pasta salad, which I thought was bland, and wasn't sure what to blame. So I used it on a chicken recipe I'd already made and the dressing I'm happy to say was fine. (It was the salad's fault. :-)) There is a slight difference in flavor from the packaged, and I haven't quite put my finger on what, but it's close and does taste like ranch. This is about half as flavorful as the packaged kind, but the volume is twice which makes up for it. So treating this as one regular package works. For anything calling for dry mix, I'd use double the volume of this. For dressing, about a 1:4 ratio with whatever "gunk" used works pretty well. That is, like 1/4 cup of the mix and 1 cup of gunk - for dressing that's 1/2 c. mayo and 1/2 c. milk and then let it sit in the fridge a bit. (Haven't used it as a dip yet.) I like that I can make up just enough to use for a recipe. As a side note, it says to store in a cool dry place, but my buttermilk mix requires refrigeration so this would too.

What can I say......THE DRY MIX IS EXCELLENT!!!! I can't believe wow. I used my ninja processor and polverized it finer because of the celery flakes. And well the powder mix tasted great on my fingers. I bet I could add some zest and make some home made ranch toritilla chips...yum! I also when making it into dressing took SD's notes and found it was soo nice, a little thinner then bottled Hidden Valley but soo comparible to Kraft verison. I bought Dannon's Greek Yogurt and matched up the mayo to the little 5.3oz container yogurt and used 1/3 cup of milk with the 2 heaping tbsp of the mix and I had what I thought was as close to Hidden Valley Ranch Dressing. My daughter thought I was joking when I told her I made it, and she was stunned...we did a taste test with the bottle and this verison...and it was pretty darn close. I think 1 batch of the mix makes 2 batches of dressing...O SD!!!!! Thanks you for your recipe and the suggestions on how to make it into dressing....I'm soo keeping this. I always have the ingredients on hand....TOTAL HUGS!!! Thanks! You Rock!.

Excellent! Whizzed all in a coffee grinder (one assigned to spices only). Mixed 2 heaping teaspoons with sour cream and mayo to make yummy dip for veggies and chips.

I made this recipe today. I didn't have celery flakes so I used celery seeds (using equivalent 1 tsp celery flakes= 1/8 tsp celery seeds). Two 0.8 oz packets Saco Buttermilk mix = 3/8c powder. I made 1.5 recipe. I put it in my mini cuisinart to make a fine powder. This stuff tastes amazing! DH said it is better than the store bought powder-- no sugary taste. I used my kitchen scale to measure 2oz for Alabama fire crackers. Thank you for sharing this recipe Scotdog!

I made this and packaged in 3 Tbs. serving pouches. Gave directions to mix packet with 16 Oz. Sour Cream, 1/2 Cup Mayo, & 2 tsp. Lemon Juice. Refrigerate for 2 hours and enjoy!

This one’s staying in my weekly rotation.

Excellent! So much better than the mix in the package. I did up the salt to 1 tsp and lowered the garlic to 1/4. When it comes to preparing the dressing, I use mayonnaise and buttermilk, rather than plain milk. Nice tang and perfect blend of ingredients. Thanks so much for sharing this recipe!

Instead of worrying about finding buttermilk powder, I just used part buttermilk for the liquid.

This is my go to for Ranch. I absolutely hate ranch dressing of any kind but this tastes nothing like any you can buy.

It was great but needed a little bite, so I added a tablespoon of Rice Vinegar and that did the trick. I also used real buttermilk instead of dry. All in all it's a keeper.

It was a good base. I added more garlic, dill and paprika. Also dried some minced fresh onion and celery on the stove top and it really added some zip!

Very good, but it does have to be refrigerated if you use dried buttermilk.

I have some heart problems so I need to watch my salt intake (among other things). I like this recipe because it is very low in salt. I buy unsalted nuts, put them in a container, add some ranch mix and shake.

Are you kidding me!! This was fantastic and very easy to make. Never buying ranch mix again from a package.