Ranch Dipping Sauce Recipes

SOUTHWEST RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise and sour cream until smooth. Add the spices and whisk to combine thoroughly. Add the lemon juice, taste, and adjust as needed.
• Chill until ready to serve. The heat will increase a little bit overnight, so keep that in mind if you are making this ahead of time. Enjoy!

EASY RANCH DIP

Steps:

• Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.

WASABI RANCH SAUCE

Steps:

• Mix 3/4 cup ranch dressing, 1/2 cup grated cucumber, the juice of 1/2 lemon and 1 tablespoon wasabi paste. Season with salt.

BBQ RANCH DIPPING SAUCE

Steps:

• Mix in all the ingredients until smooth. Cover and chill for 1 hour to meld the flavors.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

CLASSIC RANCH DRESSING AND DIP

Steps:

• Gather the ingredients.
• Combine mayonnaise, buttermilk , sour cream, salt, pepper, onion powder, garlic powder, thyme, and parsley in a bowl and whisk until completely mixed.
• Cover and refrigerate for 2 hours before serving to allow flavors to incorporate.

PARMESAN RANCH DIPPING SAUCE

Steps:

• In a mixing bowl, add all of the ingredients. Whisk together until completely combined. Serve right away.
• Store any leftovers in an airtight container. Will keep for up to one week.

SUNNY'S SPICY RANCH DIPPING SAUCE

Steps:

• Combine the dressing, hot sauce and basil in a bowl and mix.
• Serving suggestion: Drizzle over pizza.

HOMEMADE RANCH DIP

Steps:

• Combine all ingredients in a small bowl. Whisk to combine. Cover and refrigerate until ready to serve.
• This dip will keep nicely in the refrigerator for up to a week. Enjoy!

NACHO TRIANGLES WITH SALSA-RANCH DIPPING SAUCE

Steps:

• In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheeses, corn, tomatoes, taco seasoning, jalapeno and the chipotle pepper; set aside., Preheat oven to 375°. Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) , Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles. Freeze option: Freeze cooled triangles in freezer containers. To use, reheat triangles on a greased baking sheet in a preheated 375° oven until crisp and heated through.