Spicy Ranch Dressing
Servings: 12 Servings
Ingredients
- 1 cup mayonnaise
- ½ cup buttermilk
- 2 tablespoons milk up to ¼ cup (use more for a thinner consistency)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon chipotle powder
- ½ teaspoon dried dill
- ¼ teaspoon smoked paprika
- ⅛ to ¼ teaspoon cayenne pepper
- ⅛ teaspoon black pepper optional
Instructions
- Place all the ingredients in a medium bowl, and whisk to combine.1 cup mayonnaise, ½ cup buttermilk, 2 tablespoons milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon salt, ½ teaspoon chipotle powder, ½ teaspoon dried dill, ¼ teaspoon smoked paprika, ⅛ to ¼ teaspoon cayenne pepper
- Use immediately on your favorite salad, with cheese fries, on a burger, or sandwich. Optional: Let it sit in the fridge for an hour so the flavors can meld.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Buttermilk swap: Add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then fill with milk to just under ½ cup. Let it sit for 5 minutes until slightly thickened. Sour milk is thinner than real buttermilk, so start with ⅓ cup and add more only to thin out the dressing.
- Adjusting the heat: Use ⅛ teaspoon of cayenne for mild or the full ¼ teaspoon for more heat. Want it hotter? Add a few dashes of hot sauce after mixing.
- Controlling the thickness: The dressing thickens in the fridge. For a thicker dip/dressing, start with 2 tablespoons of milk. For a pourable salad dressing, use the full ¼ cup. Thin it out later by whisking in 1 tablespoon of milk at a time.
Nutrition Facts
Spicy Ranch Dressing
Serving Size
1 ounce
Amount per Serving
Calories
137
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
10
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
3
g
Cholesterol
9
mg
3
%
Sodium
277
mg
12
%
Potassium
30
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
89
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
18
mg
2
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
