Red Meat Allergy Friendly Ranch Seasoning Mix
Making your own seasoning blend at home is one of those small kitchen moves that pays off every single time you reach for it. This herbaceous mix layers dried parsley, dill, chives, garlic, and onion powder with a touch of mustard and paprika for that classic creamy-tangy flavor you know and love. The dried buttermilk powder is the secret weapon here — it gives the blend that signature ranch richness without needing anything from the fridge. For anyone navigating a red meat allergy, store-bought seasoning packets and spice blends can be a minefield of shared facilities and vague ingredient sourcing, so mixing your own from scratch puts you fully in control. Whisk everything together, pour it into a jar, and you've got a pantry staple that keeps for up to three months. Use it to season roasted vegetables, stir it into dips, or sprinkle it over chicken and fish for an instant flavor upgrade. It's the kind of recipe you'll wonder how you ever lived without.
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Learn more →Ingredients
8 servings
- 3 tbsp dried buttermilk powder
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried chives
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried mustard
- ¼ tsp paprika (optional)
Instructions
- 1
Combine the dried buttermilk powder, parsley, dill, garlic powder, onion powder, chives, salt, black pepper, dried mustard, and paprika, if using, in a small bowl and whisk until evenly blended.
- 2
Transfer the mix to an airtight jar or container. Store at room temperature for up to 3 months.