Who doesn't love the zesty kick of Buffalo sauce and the cool creaminess of ranch dressing? This Buffalo Ranch recipe combines the best of both in one irresistible sauce that is rich, creamy, tangy, and with just the right amount of heat. It's perfect as a salad dressing or a dip for veggies, wings, and more. It's easy to make at home with fresh herbs, pantry staples, and classic Frank's RedHot for that signature Buffalo flavor. Make it in minutes!
I originally created this dressing for my Buffalo Chicken Salad, but it turned out so good, and is so versatile, that it deserved its own spotlight. Creamy, tangy, and full of Buffalo and ranch flavor, it's just as perfect drizzled over greens as it is served as a dip next to spiced chicken wings. One of my favorite tricks? Using buttermilk powder instead of buying a whole quart of buttermilk when you only need a few tablespoons. You still get that classic tang without wondering what to do with the rest of the carton.
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Why You'll Love This Buffalo Ranch Recipe
- Bold flavor - Creamy ranch base meets the tangy heat of Frank's RedHot.
- Versatile - Drizzle over salads, use as a dip for wings and veggies, or spoon over grain bowls.
- No waste - Use buttermilk powder instead of buying a quart for a few tablespoons.
- Quick to make - Comes together in minutes with pantry and fridge staples.
For another classic dressing that works as a dip too, try my easy green goddess recipe.
Ingredients You'll Need
- Sour cream - The creamy backbone of the dressing; full-fat for best body and tang.
- Mayonnaise - Adds richness and smoothness.
- Buttermilk - Use buttermilk powder or buttermilk. Extra powder can be whisked in for increased thickness, and it's a great pantry item.
- Frank's RedHot Original - The essential Buffalo heat and tang.
- Vinegar - I've made Buffalo Ranch with and without apple cider vinegar. Add it for extra tang or pass, it's up to you.
- Worcestershire sauce - Adds savory depth (umami) and rounds out the Buffalo flavor; use gluten-free if needed.
- Garlic powder - For depth of flavor.
- Onion powder - Classic ranch flavor builder.
- Herbs - Fresh parsley, fresh chives, and fresh or dried dill add fresh herbal notes add that unmistakable ranch nuance.
Please see the recipe card for measurements, salt, and pepper.
Chef's tip on buttermilk: For the best flavor and creamy texture that rivals bottled ranch (without the additives), I recommend using buttermilk powder. At first I hydrated the powder with a tablespoon of milk (vs water), then found using just the powder straight was fine. It delivers that signature tang and body without buying a quart of buttermilk. I used acidulated milk (milk + vinegar or lemon juice) for testing, and while it works, it's less tangy and slightly thinner. Buttermilk powder also lets you control thickness - add more powder for a thicker dip, or thin with milk or water to thin for dressing.
Love a good Caesar dressing? Skip the bottles and make fresh Caesar dressing at home in minutes.
Substitutions and Variations
- Hot Sauce - Swap Frank's for your favorite hot sauce (Cholula, Crystal, or Tabasco) to adjust heat and flavor.
- Greek Yogurt - Replace some or all of the sour cream with Greek yogurt for a lighter, protein-rich version.
- Herbs - Use dried parsley or chives if fresh isn't available (reduce quantity to about ⅓ of fresh).
- Dairy-Free - Use dairy-free sour cream, mayo, and milk for plant-based options.
How to Make Buffalo Ranch at Home
- Combine sour cream, mayo, hot sauce, buttermilk (or powder), Worcestershire, onion and garlic powder, salt & pepper.
- Whisk until smooth.
- Whisk in herbs.
- Chill at least 30 minutes, or longer if possible, before serving for best flavor. Adjust the thickness depending on need.
Chef's Tip - Adjusting Buffalo Ranch for Dip or Dressing
As made, this Buffalo Ranch has the consistency of a thick, creamy dressing - perfect for salads. After refrigeration, it naturally thickens into more of a dip. For an even thicker texture, stir in a little whole milk powder or buttermilk powder (my favorite trick for richness without altering flavor) or a more thick sour cream. To make it thinner and more pourable for drizzling, whisk in milk or buttermilk a splash at a time until it's just right for you. This is adjustable based upon your needs.
Ways to Enjoy Buffalo Ranch Dip and Dressing
- As a salad dressing - Perfect over crisp greens, especially in a Buffalo Chicken Salad with chopped chicken, celery, carrots, and blue cheese.
- As a dip - Serve with fresh veggie sticks (celery, carrots, bell pepper strips, cucumber, endive leaves) for an easy appetizer or snack.
- With wings - A cool, creamy counterpoint to spicy Buffalo wings.
- On wraps or sandwiches - Use buffalo ranch inside a grilled chicken wrap, turkey sandwich, or veggie pita for extra flavor.
- With grilled meats or shrimp - Drizzle over grilled chicken, shrimp, or steak to add a tangy, spicy kick.
- As a burger topper - Spoon onto burgers (beef, turkey, or veggie) instead of regular mayo.
Check out this creamy ginger dressing recipe, another one that flavorful and super easy made with a nut butter.
Storage
Store this dressing in an airtight jar or container in the refrigerator for up to 1 week. Stir before using, as it may thicken slightly when chilled, or add a little milk to thin.
Recipe FAQS
Absolutely. Swap the mayo for extra Greek yogurt or sour cream for a lighter version while keeping the creamy texture.
Frank's RedHot is my go-to for that classic Buffalo flavor, but you can use your favorite brand such as Crystal or Cholula, or even homemade Buffalo sauce.
If your Buffalo Ranch dressing is too thin, stir in a bit more sour cream, or thick Greek yogurt-about a tablespoon at a time-until it reaches your desired consistency. Another great trick is adding a little whole milk powder or buttermilk powder, which thickens the dressing while adding a subtle richness. Whisk smooth and allow a few minutes to hydrate and thicken.
Yes! Buffalo Ranch can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, and give it a quick stir before serving to refresh the texture.
More Terrific Dip Recipes
Whether you're planning game day snacks, holiday appetizers, or just need something quick for a weeknight, Buffalo Ranch dip and these other recipes are guaranteed to please.
Did You Make This Recipe?
If you make this Buffalo Ranch, please add your comment and let me know what version you made. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!
📖 Recipe
Buffalo Ranch - Homemade Dip and Dressing
Equipment
- Medium bowl
Ingredients
- ½ cup sour cream
- ¼ cup mayonnaise
- 3-4 tablespoons Frank's RedHot Original or your favorite hot sauce
- 1 tablespoon buttermilk powder or use 1-2 T buttermilk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- ½ tablespoon fresh chopped dill or 1 teaspoon dried dill
- ½ tablespoon finely chopped chives
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
- Add sour cream, mayonnaise, Frank's, buttermilk powder or buttermilk, onion powder, and garlic powder to a medium bowl and whisk until smooth. The buttermilk powder hydrates quickly.
- Add the herbs, salt and pepper the whisk smooth. Allow the dressing to stand for 10-30 minutes for the flavors to blend, then serve as desired. Adjust the thickness of the dressing with a little milk to thin, or to thicken for a dip, add more buttermilk powder or sour cream and whisk smooth.
Notes
Nutrition
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Monte says
I made this to go with the baked chicken wings and it was delicious. Who doesn’t like Ranch and homemade is always better!