Mix with Greek yogurt or mayo for a clean dressing, or use as the foundation for bacon, BBQ, cajun, creole, and taco ranch variations.
- Dried dill weed1 tbsp
- Dried parsley2 ½ tsp
- Dried chives2 tsp
- Garlic powder2 tsp
- Onion powder1 ½ tsp
- Kosher salt2 tsp
- Black pepper½ tsp
- Dry mustard½ tsp
- Dried buttermilk powder1 tbsp
Instructions
- Whisk everything together, crushing the larger herb flakes between your fingers as you go so they distribute evenly.
- Store in an airtight jar. Because this contains milk solids, keep it away from heat and humidity.
Usage
Dressing or Dip
Whisk 1½ tbsp into 1 cup full-fat Greek yogurt, mayo, or a 50/50 blend. Refrigerate at least 30 min before serving — the dried herbs need time to hydrate fully. For thinner dressing consistency, loosen with a splash of buttermilk or whole milk.
Dry Rub
Press directly onto chicken thighs, pork chops, or salmon before roasting or grilling. For wings, toss in a neutral oil first so the seasoning adheres evenly. The herbs and garlic crust up nicely at high heat.
Flavored Ranch Variations
Start with 1 tbsp of this base per cup of yogurt or mayo, then layer in:
| Variation | Add |
|---|---|
| Bacon ranch | ½ tsp smoked paprika, pinch of smoked salt |
| BBQ ranch | 1 tsp Smokehouse Dry Rub (No. 01) |
| Cajun ranch | 1 tsp Cajun All-Purpose (No. 02) |
| Creole ranch | Cajun, plus ½ tsp dried thyme and a splash of hot sauce |
| Taco / fajita ranch | ½ tsp cumin, ½ tsp chili powder, pinch of cayenne |
Notes
Dried buttermilk powder gives a fuller, more classic tang than citric acid — it adds dairy richness and rounds out the herbs. Because it contains milk solids, store the blend in an airtight jar away from heat and humidity; it keeps well for up to 3 months.