Southwest Ranch Sauce

The first time I recreated this sauce, I wasnt trying to copy Buffalo Wild Wings I was just trying to save a trip to the store. My brother had come over unexpectedly with takeout wings, and we realized halfway through that wed forgotten the dipping sauce. I threw together what I had in the fridge, and honestly it turned out better than what we would have bought. Now it lives in my refrigerator constantly, and I catch myself eating it with everything from roasted vegetables to breakfast burritos.

Last summer during a backyard barbecue, my neighbor asked what I put in my sauce because her teenage son kept going back for more. She laughed when I told her it was just mayo and spices she already owned, but she texted me the next day saying her family refused to eat store-bought ranch anymore. Thats the thing about this sauce once you make it fresh, the bottled stuff tastes flat and kind of sad.

Ingredients

• 1 cup mayonnaise: Real mayonnaise makes this sauce rich and creamy, but light mayo works fine if you are watching calories
• ½ cup buttermilk: This creates the perfect consistency and adds a slight tang that cuts through the richness
• 2 teaspoons hot sauce: Franks RedHot is my go-to, but any hot sauce will work if you adjust to your taste
• 1 teaspoon ketchup: Adds just enough sweetness to balance all the spices
• 2 tablespoons dry ranch seasoning: This is the flavor foundation so do not skip it
• 1 tablespoon taco seasoning: Brings that southwest kick that makes this different from regular ranch
• ½ teaspoon paprika: For color and a mild smoky flavor
• ¼ teaspoon cayenne pepper: Add more if you like heat, but this gives a nice background warmth
• ¼ teaspoon cumin: Earthy and essential for that southwest profile
• ½ teaspoon kosher salt: Adjust to taste, especially if your seasonings are already salty
• ½ teaspoon black pepper: Freshly ground makes a real difference here

Instructions

Mix the base:

Whisk together the mayonnaise and buttermilk in a medium bowl until completely smooth and creamy

Add the flavorings:

Pour in the hot sauce and ketchup, whisking until the mixture turns a pretty pale orange color

Bloom the spices:

Dump in all the seasonings at once and whisk vigorously until no dry spots remain

Taste and adjust:

Dip a carrot or celery stick in to test, adding more salt or heat if needed

Let it rest:

Cover and refrigerate for at least 30 minutes because the flavors need time to become friends

Serve it up:

This works on everything from wings to burgers to roasted potatoes

Save

My husband started putting this on his breakfast sandwiches and now I have to double the batch every time. It is funny how something so simple becomes a staple just by being there, ready in the fridge, making whatever you are eating taste like you put way more effort into it than you actually did.

Making It Your Own

Swap chipotle powder for the cayenne if you want a smoky version. Add minced garlic or a squeeze of lime juice to brighten it up. Sometimes I throw in a tablespoon of adobo sauce when I am feeling adventurous, and it is incredible on grilled fish tacos.

Storage and Make-Ahead

This sauce keeps beautifully in the refrigerator for up to a week, though it never lasts that long in my house. The flavors actually deepen after a day or two, so do not be afraid to make it ahead for parties or meal prep.

Serving Ideas

Beyond the obvious wings and fries, try drizzling this over roasted sweet potatoes or using it as a spread on turkey burgers. It transforms a simple salad into something crave-worthy and makes even the most boring leftover chicken feel like a treat.

• Thin it with extra buttermilk for an instant salad dressing
• Mix it into cooked pasta for a creamy southwestern macaroni salad
• Use it as a dip for roasted vegetables or raw veggies

Save

Once you start making this, you will wonder why you ever bought sauce in a bottle.

Recipe Questions & Answers

→ How long does southwest ranch sauce last?

Store in an airtight container in the refrigerator for up to 1 week. The flavors continue to develop over time, making it even more delicious after a day or two.

→ Can I make this sauce thinner or thicker?

Absolutely. For a thinner consistency, add more butonnaise, one tablespoon at a time. For a thicker dip, reduce the buttermilk to ¼ cup.

→ What can I use instead of buttermilk?

You can substitute regular milk mixed with a teaspoon of lemon juice or white vinegar, let it sit for 5 minutes before using. Greek yogurt thinned with a little water also works well.

→ Is this sauce spicy?

It has a mild to medium heat level. The hot sauce and cayenne provide a gentle warmth that complements rather than overpowers the creamy base. Adjust the amount to suit your taste preference.

→ What dishes pair best with southwest ranch?

Excellent with chicken wings, french fries, onion rings, and vegetable platters. Also delicious drizzled over tacos, burgers, salads, wraps, or used as a dip for roasted potatoes and grilled chicken.