Southwest Ranch Sauce (Printable)

Creamy, zesty sauce with bold southwest spices. Perfect for wings, salads, and wraps.

# Components:

→ Base

01 - 1 cup mayonnaise
02 - ½ cup buttermilk, plus more as needed

→ Flavorings

03 - 2 teaspoons hot sauce
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 - Whisk mayonnaise and buttermilk in a medium bowl until smooth and fully incorporated.
02 - Pour in hot sauce and ketchup, whisking until evenly distributed throughout the mixture.
03 - Add ranch seasoning, taco seasoning, paprika, cayenne pepper, cumin, salt, and black pepper. Whisk until no dry pockets remain and sauce achieves uniform consistency.
04 - Taste and season as needed. Add buttermilk one tablespoon at a time for thinner sauce, or reduce to ¼ cup for thicker dip consistency.
05 - Transfer to an airtight container or jar. Refrigerate for minimum 30 minutes to allow spices to hydrate and flavors to develop fully.
06 - Serve as dipping sauce for wings, fries, and vegetables, or drizzle over salads and wraps. Keep refrigerated and use within one week.

# Expert Advice:

01 -
  • It comes together in under ten minutes with ingredients you probably already have in your pantry
  • The flavors actually get better after a day in the fridge, so make it ahead and thank yourself later
02 -
  • The sauce will seem thin at first but thickens up nicely after chilling in the refrigerator
  • If you accidentally make it too thick, add buttermilk one tablespoon at a time until it reaches your desired consistency
03 -
  • Let the sauce sit for at least 30 minutes before serving, but honestly it tastes even better the next day
  • If you want a smoky version, swap the cayenne for chipotle powder and thank me later
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