Southwest Ranch Sauce (Printable)

A tangy, bold sauce combining ranch seasoning with southwest spices for the perfect creamy dip or drizzle.

# Components:

→ Base

01 - 1 cup mayonnaise
02 - ½ cup buttermilk (plus more as needed for thinning)

→ Flavorings

03 - 2 teaspoons hot sauce (such as Frank's RedHot)
04 - 1 teaspoon ketchup

→ Seasonings

05 - 2 tablespoons dry ranch seasoning mix
06 - 1 tablespoon taco seasoning
07 - ½ teaspoon paprika
08 - ¼ teaspoon ground cayenne pepper
09 - ¼ teaspoon ground cumin
10 - ½ teaspoon kosher salt
11 - ½ teaspoon black pepper

# Method:

01 - In a medium bowl, whisk together the mayonnaise and buttermilk until smooth and well combined.
02 - Add the hot sauce and ketchup to the bowl; whisk again until incorporated.
03 - Add the ranch seasoning mix, taco seasoning, paprika, cayenne pepper, cumin, salt, and black pepper. Whisk until fully incorporated and the sauce reaches a creamy consistency.
04 - Taste and adjust seasoning if necessary. For a thinner sauce, add more buttermilk one tablespoon at a time. For a thicker dip, reduce the buttermilk to ¼ cup.
05 - Transfer the sauce to a jar or airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve as a dip for wings, fries, and vegetables, or drizzle over salads and wraps.

# Expert Advice:

01 -
  • Tastes exactly like the restaurant version but costs pennies to make
  • Ready in ten minutes and keeps for a week in the fridge
  • The secret ratio of seasonings creates that addictive southwest flavor you cant quite place
02 -
  • The sauce thickens up considerably after chilling, so make it slightly thinner than your ideal consistency.
  • Those seasoning packets vary wildly between brands. Start with less and add more if you like things really seasoned.
03 -
  • Use room temperature ingredients to prevent lumps from forming in the mayonnaise.
  • If you only have regular milk instead of buttermilk, add a teaspoon of lemon juice and let it sit for 5 minutes before using.
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