By 1954, he and his wife, Gayle, had moved to California and bought a ramshackle property called Sweetwater Ranch, in the San Marcos Pass above Santa Barbara, Calif. They renamed it Hidden Valley, and opened it as a guest ranch. But according to their son , Nolan Henson, the place became even more popular as a steakhouse, with Steve’s dressing a favorite souvenir.

“It was all dry ingredients the way my dad made it,” said Nolan Henson , now 74, who grew up on the ranch. (Gayle died in 1993, Steve in 2007.)

“People carried it home in mayonnaise jars,” Mr. Henson said. “Seemed like we were always mixing it, and we put it on everything: steaks, vegetables, potatoes.”

Overwhelmed by demand, in the late 1950s the Hensons began packaging the dry ingredients in an envelope that could be presented or mailed to customers, who would add their own buttermilk and mayonnaise at home — much like a boxed cake mix, which was i ntroduced to the mass market by Pillsbury in 1948.

The product was a runaway success. “The dressing pretty much took over the ranch,” said Mr. Henson, who spent hours as a child filling seasoning packets.

With that, ranch began to take over the nation, moving from the West to the Midwest and occupying salad bars through the 1970s; a shelf-stable version arrived on supermarket shelves in 1983. But according to Abby Reisner, the author of the new cookbook “Ranch” (Dovetail Press), ranch madness didn’t go national until 1986 , with the introduction of Cool Ranch Doritos, tortilla chips that were infused with a distinctly creamy, oniony bite. Ranch was already popular on its own, but the combination of cream and crunch in one bite — a fusion of dip and chip — turned out to be a masterstroke.

Cool Ranch Doritos opened the door to ranch as a seasoning beyond salad. It began to show up frequently as a dip for French fries (replacing ketchup), for chips (instead of salsa) and for Buffalo chicken wings (pushing aside blue cheese dressing).