Spicy Ranch Dressing has hints of cayenne, dill, chipotle, and garlic coupled with the creaminess of buttermilk. It’s simple to make and perfect with anything.
I grew up during a time when ranch dressing was “a thing.” TV commercials advertised ranch dressing and promised, “kids would love to eat their vegetables.” Ranch flavored foods were popping up everywhere from tortilla chips to meatloaf, but I couldn’t figure out what all the fuss was about. Sure, ranch was good on salads, but that was about it. The thought of adding it to anything else was gross.
Fast forward 25 years. Now I LOVE to add ranch to a variety of foods, and spicy ranch dressing is my favorite! However, finding a good dressing in the grocery store is a challenge.
If you’ve been to the supermarket lately, you’ve probably seen someone just like me. I’m that dreaded person in the aisle picking up every item and inspecting the nutrition label. Not so much for the fat content or the calories, but more so for the soy and sugar content. It’s amazing that the first ingredient in salad dressing is usually soybean oil, and sugar is not too far behind followed by some form of corn syrup. After checking tons of labels and determining this is true for most ranch dressings, I was determined to make my own.
Since my husband is the best at making homemade dressings, I asked for his help with this recipe. He developed a quick and easy spicy ranch dressing that we make time and time again. Here’s how he did it. 🙂
Make the Dressing:
Place all the ingredients in a large bowl and whisk to combine. Pour the dressing into a jar or an airtight container and store in the refrigerator for up to a week. That’s it! It’s that easy.
I make my spicy ranch dressing a little differently. I place all the ingredients in a jar or other tall wide mouth container. Then I use a hand blender to mix everything. Either way, the end product is the same and it is delicious!
- 1 cup mayonnaise (We like Duke's Mayonnaise)
- 1/2 cup buttermilk
- 1/4 cup whole milk (Almond milk will work, too.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon Hungarian paprika
- 1/8 teaspoon cayenne
Place all ingredients together in a large mixing bowl.
Whisk together until well combined. I used my KitchenAid Hand Blender with the whisk attachment to save time.
Pour contents into an airtight container or mason jar.
Place in the refrigerator for about 30 minutes to allow dressing to thicken.
Serve and enjoy!
*Spicy Ranch Dressing can be stored in the refrigerator for up to 7 days in an airtight container.
*If the dressing is too thick, add additional milk one tablespoon at a time until desired thickness is reached.
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