Southwest Ranch Sauce (Print Version)

Creamy, zesty sauce blending ranch and southwest spices for a bold tangy flavor. Perfect for wings, salads, wraps and dipping.

# What You’ll Need:

→ Base

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

→ 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

# How to Make It:

01 - In a medium bowl, whisk together the mayonnaise and buttermilk until smooth and well combined.
02 - Add the hot sauce and ketchup; whisk thoroughly to incorporate.
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 blend and develop.
06 - Serve as a dip for wings, fries, and vegetables, or drizzle over salads and wraps.

# Additional Tips::

01 -
  • It comes together in under 10 minutes with ingredients you probably already have hiding in your pantry.
  • This sauce adapts to whatever you're serving—wings, fries, salads, wraps—without needing tweaks.
  • The flavor profile sits in that perfect sweet spot between tangy ranch and bold southwest heat that makes people linger over the dip bowl.
02 -
  • The consistency changes slightly as it sits, so don't panic if it seems thicker after chilling—just whisk in a tiny splash of buttermilk if you need to loosen it up.
  • Taste before you chill, not after, because cold mutes flavors and you might end up under-seasoned if you wait.
03 -
  • Chill your bowl before mixing if you're making this on a hot day—it keeps everything at the right temperature and prevents the mayo from breaking.
  • If you only have full-fat buttermilk and want something lighter, mix Greek yogurt with the buttermilk to keep the tang without as much fat.
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