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Making this mouthwatering Blackstone Parmesan Ranch Seasoning at home is simpler than you might think, and it adds a touch of personalization to every recipe you use it in. Plus, it’s a fantastic way to control ingredients, cater to dietary preferences, or have fun tweaking the flavors to your liking.
Table of Contents
How to make Blackstone Parmesan Ranch Seasoning
Blackstone Parmesan Ranch Seasoning is a dry spice blend that combines the flavors of Parmesan cheese and ranch dressing seasoning. It’s used to add a cheesy, tangy, and savory taste to foods like chicken, potatoes, vegetables, and snacks.
Ingredients
Dry Base & Dairy Flavor
- 4 tbsp powdered buttermilk
- 4 tbsp grated Parmesan cheese (from a can or finely grated, very dry)
- 2 tbsp milk powder (optional, but adds creaminess)
Herbs & Aromatics
- 2 tbsp dried parsley
- 1 tbsp dried dill weed
- 1 tbsp dried chives (or finely crushed dried green onion)
- 2 tsp garlic powder
- 2 tsp onion powder
Savory & Seasoning
- 1 tbsp fine sea salt (or to taste)
- 2 tsp black pepper, finely ground
- 1 tsp paprika (regular or smoked, depending on your taste)
- 1 tsp sugar (optional, helps balance the tang and salt)
Optional “Boosters”
- 1 tsp dried mustard powder – adds a tangy, sharp background note.
- ½ tsp crushed red pepper flakes – for a gentle heat.
- 1 tsp cornstarch or arrowroot – helps keep the mix free-flowing in humid climates.
Instructions
- Measure out all ingredients carefully into small bowls.
- Break up any clumps in the Parmesan, powdered buttermilk, or milk powder with a spoon or your fingers. The drier and finer they are, the smoother your final blend will be.
- In a medium mixing bowl, add:
- Powdered buttermilk
- Grated Parmesan
- Milk powder (if using)
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Paprika
- Sugar (if using)
- Dried mustard and cornstarch (if using)
- Whisk thoroughly or stir with a fork until everything is well combined and there are no visible streaks of any one ingredient.
- Add:
- Dried parsley
- Dried dill
- Dried chives
- Crushed red pepper flakes (if using)
- Gently stir to distribute the herbs evenly without crushing them too much—you want some visible flecks of green.
- If you prefer a finer, more commercial-style texture:
- Transfer the mixture to a spice grinder, clean coffee grinder, or food processor.
- Pulse a few times, just until the mixture looks evenly fine but not completely powdered.
- Be careful not to over-grind; you still want some texture, not a dust that clumps easily.
- Take a small pinch and taste it directly, or:
- Sprinkle a bit on a plain cracker or piece of bread.
- Or mix ½ tsp into a spoonful of plain Greek yogurt or sour cream to see how it behaves in a dip.
- Adjust:
- For more tang, add 1–2 tsp additional powdered buttermilk.
- For more garlic/onion: add ½ tsp at a time.
- For more salt: add ½ tsp at a time and mix thoroughly.
- For stronger Parmesan: add 1–2 tbsp more, but keep in mind this can shorten shelf life.
- Transfer the seasoning to an airtight container:
- A small mason jar, spice jar, or any jar with a tight-fitting lid.
- Label with the name and date.
- Store in a cool, dry, dark place (pantry or cupboard away from heat and light).
What to serve with
Blackstone Parmesan Ranch Seasoning is an incredibly versatile blend that elevates a wide variety of dishes with its tangy, cheesy, and savory flavors.
A. Chicken
- Seasoned Grilled Chicken Breast: Rub the seasoning generously on chicken breasts before grilling or pan-searing. Serve alongside roasted vegetables or a side salad.
- Crispy Parmesan Ranch Chicken Wings: Coat wings with oil and toss them in the seasoning before baking or air-frying. Pair with dipping sauces like ranch or blue cheese for extra indulgence.
- Stuffed Chicken: Use the seasoning inside stuffed chicken breasts (with spinach and cream cheese) for an extra punch of flavor.
B. Pork
- Pork Chops: Use this blend as a dry rub for thick-cut pork chops before grilling or roasting.
- Pulled Pork Sliders: Sprinkle seasoning while slow-cooking pork shoulder for sliders, adding a cheesy, garlicky undertone.
C. Seafood
- Shrimp: Toss shrimp with a little oil and the seasoning before grilling, sautéing, or broiling. Serve with a side of lemon rice or buttered veggies.
- Salmon: Rub the seasoning over salmon fillets and bake or grill for a flavorful spin on traditional spices.
- Fish Tacos: Sprinkle on white fish (like cod or tilapia) before pan-searing, then assemble tacos with lime crema, cabbage slaw, and avocado.
D. Beef
- Steak and Burgers: Add a light dusting of the seasoning to the steak before grilling or mix it into ground beef for homemade burgers with ranch-inspired flavors.
- Meatballs: Incorporate the seasoning into the meat mixture when making meatballs for pasta, subs, or appetizers.
Ingredients Substitutes
Creating your own Blackstone Parmesan Ranch Seasoning at home gives you the flexibility to substitute ingredients based on preferences, dietary restrictions, or simply what you have on hand.
A. Powdered Buttermilk
Substitute:
- Nonfat Dry Milk Powder: Adds creaminess but lacks buttermilk’s tang. You can compensate by adding 1 tsp lemon zest or citric acid for every tablespoon of milk powder.
- Cream of Tartar (with milk powder): Mix your milk powder with a small pinch of cream of tartar to mimic the tangy effect.
- Whey Protein Powder (Unflavored): Provides similar dryness and an extra dose of protein but lacks the tangy flavor of buttermilk.
B. Grated Parmesan Cheese
Substitute:
- Pecorino Romano Cheese: A sharper and saltier option, perfect for those who enjoy bold flavors.
- Nutritional Yeast: A great vegan option that provides a cheesy, umami flavor. Use 3 tbsp as a direct substitute for 2 tbsp Parmesan.
- Sharp Cheddar Powder: For a different cheesy twist, powdered cheddar (often sold for popcorn or mac & cheese toppings) works well.
C. Milk Powder
Substitute:
- Coconut Milk Powder: A dairy-free alternative with a slightly nutty, creamy flavor.
- Evaporated Milk (Drying Option): You can use evaporated milk in the seasoning mixture, then dry it out in the oven (spread thinly at 200°F for 20–30 minutes) to create your own milk powder.
- Skip It: You can omit milk powder entirely and use just the buttermilk and cheese for richness.
Final Thoughts
By tweaking the ingredients with these easy substitutes, you can customize your Blackstone Parmesan Ranch Seasoning to suit your taste, dietary needs, or pantry constraints while still delivering a flavorful and versatile seasoning!
More Recipes:
Ingredients
Dry Base & Dairy Flavor
- 4 tbsp powdered buttermilk
- 4 tbsp grated Parmesan cheese
- 2 tbsp milk powder (optional, but adds creaminess)
Herbs & Aromatics
- 2 tbsp dried parsley
- 1 tbsp dried dill weed
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
Savory & Seasoning
- 1 tbsp fine sea salt (or to taste)
- 2 tsp black pepper, finely ground
- 1 tsp paprika
- 1 tsp sugar
Optional “Boosters”
- 1 tsp dried mustard powder
- ½ tsp crushed red pepper flakes
- 1 tsp cornstarch or arrowroot
Instructions
- Measure out all ingredients carefully into small bowls.
- Break up any clumps in the Parmesan, powdered buttermilk, or milk powder with a spoon or your fingers. The drier and finer they are, the smoother your final blend will be.
- In a medium mixing bowl, add:
- Powdered buttermilk
- Grated Parmesan
- Milk powder (if using)
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Paprika
- Sugar (if using)
- Dried mustard and cornstarch (if using)
- Whisk thoroughly or stir with a fork until everything is well combined and there are no visible streaks of any one ingredient.
- Add:
- Dried parsley
- Dried dill
- Dried chives
- Crushed red pepper flakes (if using)
- Gently stir to distribute the herbs evenly without crushing them too much—you want some visible flecks of green.
- If you prefer a finer, more commercial-style texture:
- Transfer the mixture to a spice grinder, clean coffee grinder, or food processor.
- Pulse a few times, just until the mixture looks evenly fine but not completely powdered.
- Be careful not to over-grind; you still want some texture, not a dust that clumps easily.
- Take a small pinch and taste it directly, or:
- Sprinkle a bit on a plain cracker or piece of bread.
- Or mix ½ tsp into a spoonful of plain Greek yogurt or sour cream to see how it behaves in a dip.
- Adjust:
- For more tang, add 1–2 tsp additional powdered buttermilk.
- For more garlic/onion: add ½ tsp at a time.
- For more salt: add ½ tsp at a time and mix thoroughly.
- For stronger Parmesan: add 1–2 tbsp more, but keep in mind this can shorten shelf life.
- Transfer the seasoning to an airtight container:
- A small mason jar, spice jar, or any jar with a tight-fitting lid.
- Label with the name and date.
- Store in a cool, dry, dark place (pantry or cupboard away from heat and light)
