Recipe courtesy of Cooking Channel

Spicy Ranch Spice Blend

Buttermilk powder gives this dry mix its ranch-dressing tang. And it's a superb pantry staple because you can use it in lieu of the liquid stuff in baked goods, marinades and blends in small amounts as needed.
  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: about 1/2 cup
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Zest of 4 lemons (about 2 tablespoons)

1/3 cup buttermilk powder

1 tablespoon dried chives

1 tablespoon dried parsley

1 teaspoon garlic salt

1 teaspoon onion powder

3/4 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon cayenne

1/4 teaspoon kosher salt


  1. Put the lemon zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.) Stir or whisk the zest with the buttermilk powder, chives, parsley, garlic salt, onion powder, black pepper, cayenne and kosher salt in a small bowl to combine. Keep in an airtight container in the refrigerator for up to 1 week. 

Cook’s Note

Try this spice blend sprinkled on roasted vegetables, grilled chicken, warm buttered popcorn or warm flatbread; or stir it into sour cream and mayonnaise as a dip.