Hidden Valley Ranch Dressing Mix
You can skip the envelope and still get that familiar ranch flavor. This pantry mix uses basic seasonings plus one oddball ingredient, saltine crackers, to add the bulk and subtle flavor that make the finished dressing taste surprisingly close to the original.
Blend up one batch, stash it in an airtight jar, and you’ve got homemade ranch mix ready whenever you need dressing or dip. One tablespoon of mix combined with 1 cup mayonnaise and 1 cup buttermilk makes about 4 cups of ranch dressing, enough for salads, veggie trays, wraps, or a very determined platter of wings.
Ingredients to Make Copycat Hidden Valley Ranch Dressing Mix
- 15 saltine crackers
- 2 cups dry parsley flakes, minced
- 1/2 cup instant minced onion
- 2 tablespoons dry dill weed
- 1/4 cup onion salt
- 1/4 cup garlic salt
- 1/4 cup onion powder
- 1/4 cup garlic powder
To use the mix: Combine 1 tablespoon dry mix with 1 cup regular plain mayonnaise and 1 cup buttermilk.
How to Make Hidden Valley Ranch Dressing Mix
- Add the saltine crackers, parsley flakes, minced onion, dill weed, onion salt, garlic salt, onion powder, and garlic powder to a blender or food processor.
- Blend until the mixture is completely powdered and evenly combined.
- Transfer the mix to a clean, airtight jar or container and store in a cool, dry place until needed.
- For ranch dressing, whisk 1 tablespoon of the dry mix with 1 cup mayonnaise and 1 cup buttermilk until smooth.
- Chill the prepared dressing for 30 minutes before serving if you want the dried herbs to soften and the flavor to round out a bit.
Tips for Best Flavor
Powder the mix thoroughly. Big parsley flakes and onion bits leave the dressing speckled and uneven, while a finer blend gives you that smoother bottled-style texture.
If your blender struggles with dried herbs, pulse the crackers first, then add the remaining ingredients and blend again. Sometimes the crackers do more than add flavor. They also help everything grind evenly instead of bouncing around like stubborn little leaves.
Use fresh spices and herbs for the best flavor. Dried herbs hold best in airtight containers away from heat, moisture, and light, and they gradually lose strength over time. For practical herb-storage guidance, see Penn State Extension’s dried herb storage recommendations.
Easy Variations
Want a little heat? Stir a pinch of cayenne or a spoonful of taco seasoning into the prepared dressing. If you like flavored ranch mixes, you might also enjoy Copycat Hidden Valley Fiesta Ranch Mix.
For a thicker dip, reduce the buttermilk slightly and let the mixture rest in the refrigerator before serving. If you prefer a fresher herb flavor, serve the prepared ranch over a crisp salad or use it as a base for a homemade drizzle like Homemade Cilantro Ranch Dressing.
Storage and Shelf Life
Store the dry mix in an airtight jar in a cool, dry, dark cupboard for up to 6 months for best flavor. That’s a conservative estimate based on the crushed crackers and ground seasonings, which lose quality faster once blended than whole dried herbs do.
Once prepared with mayonnaise and buttermilk, keep the finished ranch dressing refrigerated and use it within 3 to 4 days. Stir before serving if it separates a little in the fridge. That’s normal, not a kitchen tragedy.
If the dry mix smells flat, looks clumpy from moisture, or the prepared dressing develops an off odor or texture, toss it and make a fresh batch.
How to Use HV Dressing Mix
This mix makes an easy ranch dressing for tossed salads, pasta salad, veggie trays, wraps, and cold sandwiches. One prepared batch makes about 4 cups dressing, which works out to about 32 servings at 2 tablespoons each.
You can also use the prepared ranch as a dip for raw vegetables, pizza crust, chicken tenders, or fries. If you like keeping homemade seasoning blends on hand, pair this one with Homemade Dry Onion Soup Mix so you’re not constantly buying little packets at full price.
💸 Budget101® Price Breakdown: Hidden Valley Ranch Dressing Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Saltine crackers |
$1.88 |
15 |
$0.20 |
|
Dry parsley flakes |
$1.24 |
2 C. |
$4.20 |
|
Instant minced onion |
$1.08 |
1/2 C. |
$0.78 |
|
Dry dill weed |
$1.24 |
2 T. |
$0.33 |
|
Onion salt |
$1.08 |
1/4 C. |
$0.53 |
|
Garlic salt |
$1.08 |
1/4 C. |
$0.49 |
|
Onion powder |
$1.24 |
1/4 C. |
$0.37 |
|
Garlic powder |
$1.24 |
1/4 C. |
$0.48 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost (makes 56 Tablespoons) |
$7.38 |
👨👩👧👦 Cost Per Serving (~2 tablespoons) |
$0.13 |
🏪 Hidden Valley Original Ranch Seasoning & Salad Dressing Mix, 1 oz Packet |
$2.12 (~$2.12/serving) |
💰 You Save Per Serving |
~$1.99 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Saltine Crackers, 16 oz
- Parsley Flakes, 0.4 oz
- Minced Onion, 2.35 oz
- Dill Weed, 0.75 oz
- Onion Salt, 5 oz
- Garlic Salt, 5.7 oz
- Onion Powder, 3.25 oz
- Garlic Powder, 3.4 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Hidden Valley Ranch Dressing Mix
Absolutely. Use the same 1 tablespoon of dry mix, then cut back the liquid so the finished dip stays thick enough for chips and vegetables. Start with 1 cup mayonnaise and 1/2 to 3/4 cup buttermilk, chill it for 30 minutes, and stir again before serving so the dried herbs have time to soften.
They’re there for both flavor and body. The crackers add a mild savory note and help bulk up the seasoning blend so a single tablespoon disperses more evenly through the mayonnaise and buttermilk instead of hitting you with a concentrated spoonful of dried herbs and salt.
Yes, as long as it’s dry minced onion and not onion powder. Since the whole batch gets blended until powdered anyway, the texture difference mostly disappears. If your onion pieces are extra coarse, pulse them with the crackers first so you don’t end up with stray crunchy bits in the finished dressing.
Plain milk with a little acid works in a pinch, but the flavor won’t be quite as tangy or as thick. For the closest quick substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk, let it stand 5 minutes, then use it as directed.
One tablespoon of mix makes about 4 cups of prepared ranch dressing when you whisk it with 1 cup mayonnaise and 1 cup buttermilk. That’s roughly 32 servings if you’re using a standard 2 tablespoon portion, which is plenty for salads or a party veggie tray.
Measure the dry mix level, not heaped, and use plain mayonnaise rather than a heavily seasoned sandwich spread. If you already mixed a batch and it tastes a bit aggressive, whisk in a little extra buttermilk or mayonnaise a tablespoon at a time to dilute it without throwing the texture completely off.
You can, and it scales cleanly because every ingredient is measured by count, cups, or tablespoons. The only thing to watch is blender size. A double batch may need to be processed in two rounds so the herbs actually powder instead of packing against the sides and pretending they’re cooperating.
That’s normal. The dried parsley, onion, dill, and cracker crumbs absorb moisture as the dressing rests, so the mixture tightens up after chilling. If you want it thinner for salad, stir in buttermilk 1 tablespoon at a time until it pours the way you like.
You can, but use a light hand because it’s salt-forward. Try a teaspoon or two on roasted potatoes, popcorn, or chicken before adding any extra salt. Since the mix contains cracker crumbs, it works best on foods you’re serving soon rather than as a long-storage dry rub.
Open the jar and smell it. If the garlic, onion, and dill no longer smell punchy, the mix will taste flat too. Clumping, fading color, or a stale cracker smell are also good signs it’s time to replace it, even if it still looks harmless sitting there in the cupboard.
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🖨️ Print-Friendly Hidden Valley Ranch Dressing Mix
Hidden Valley Ranch Dressing Mix
Ingredients
- 15 saltine crackers
- 2 cups dry parsley flakes minced
- ½ cup instant minced onion
- 2 tablespoons dry dill weed
- ¼ cup onion salt
- ¼ cup garlic salt
- ¼ cup onion powder
- ¼ cup garlic powder
Instructions
- Add the saltine crackers, parsley flakes, minced onion, dill weed, onion salt, garlic salt, onion powder, and garlic powder to a blender or food processor.
- Blend until the mixture is completely powdered and evenly combined.
- Transfer the mix to a clean, airtight jar or container.
- To prepare ranch dressing, whisk 1 tablespoon dry mix with 1 cup regular plain mayonnaise and 1 cup buttermilk until smooth.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
One tablespoon of dry mix makes about 4 cups prepared ranch dressing when combined with mayonnaise and buttermilk.
Prep time is an estimate based on measuring, blending, and transferring the mix.
For best flavor, store the dry mix in an airtight container in a cool, dry place and use within 6 months.
Prepared ranch dressing should be refrigerated and used within 3 to 4 days.
we use 1/2 C Mayo and 1/2 C sour cream. it makes it nice and thick and gives it that “little something extra”!!!
budget101,
I made this today, so i could make a bacon ranch noodle salad. It turned out great just thiner than the storebought. Our family rated it a 10!!
:goodpost:
Thanks,
BleedingAce
do you have to use buttermilk or will 2% milk work as well?
No, you really can’t use 2% milk and have the flavor be close. Buttermilk (despite it’s name and consistency) is low in fat and has a slightly sour flavor. 2% Milk contains butterfat and does not have the same flavor or consistency.
my daughter loves ranch and i am eager to try this as i am always looking for a great tasting ranch recipe and it looks like this will do it!! thanks for sharing.
i am anxious to try this, we love hidden valley ranch and it is so expensive. i want to cut the recipe down to try it and i don’t want to buy a whole thing of buttermilk. i usually use an emergency substitution when a recipe calls for buttermilk.
you stir 1 TBS of white vinegar or lemon juice into 1 cup milk and allow to stand for 5 minutes.
Do you think this will this work?
It should work. I use the vinegar/milk recipe when I make the store bought mix.
​​​​nonnie, i buy the quart size of Buttermilkand freeze it in 1/2 cup containers so that way I always have Buttermilkfor this recipe!
i am going to give this a try, my wife loves ranch dressing..
when i make this i use powdered buttermilk and therefore i can use 2% milk
i have been using this recipe for quite a few years now and love it. in the last few years i have ahd to watch the fat intake, due to high cholesterol. i love salads and i do not like fat free dressings, hat is until this greek yogurt fad has made its way around, wow instead of sour cream i use this with no fat milk, it makes an awesome dressing, i had my dietician figure the calories and it worked out to be about 50 calories for a 1/4 cup of dressing, and almost no fat count and tastes wonderful.
The catch is to make sure you let it set in the fridge so the flavors can bloom.
All hale to the one who made this recipe, you let me have my favorite dressing and still can stay on my diet, oh and I take the garlic and onion salt out and salt each dressing to taste. Thanks for this recipe Not to mention the money you will save. :worthy:
i am going to try this asap, whole family loves ” hidden valley” and yes it is so expensive and i’m definitely
looking to cut the grocery bill :piggy:…..sounds like a good place to start….ty
any idea how to make this without the saltines?
Made this recipe today. It was yummy, however I didn’t have buttermilk soooo I used the mayo but subbed 1/2 c. sour cream and 1/2 c.
2% milk for the buttermilk.
A little thinner but very tasty. I made only a half batch to try but will be making more. My brother eats the stuff on sandwiches all the time so this will be a money saver.
Just one packet costs over a buck where we are.
Hi I want to make this but can anyone tell me how many tablespoons of this would equal one packet of store bought mix? I have a soup I want to try this in too and it calls for a packet but not sure how much to use.
Hi Everyone, I want to make this but are they talking about Saltine crackers for this mix?
This dressing is utterly delicious, we literally have just been pouring it over fresh tomato slices from our garden. I would love to share photos of it- is there a way to upload them?
Tomatoes from the garden sound like a wonderful way to use this ranch! If you’re logged in you’ll see an image or camera button in the comment box, you can attach your photos there; otherwise, we don’t currently support direct photo uploads in comments. You’re welcome to describe the serving or share a link if that option is available. For the smoothest flavor, chill the prepared dressing for about 30 minutes before pouring.