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Home » Recipe Index » Dip and Sauce Recipes

Homemade Buffalo Ranch Sauce

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
May 16, 2025
5 from 1 vote


Last Updated June 5, 2025 | 0 Comments

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A close-up of fries served with a bowl of buffalo ranch sauce, labeled “use as a dip or dressing” and tagged vegetarian and gluten-free.
Buffalo Ranch Sauce shown with fries and in bowl, labeled vegetarian and gluten-free

Buffalo Ranch. It’s like the cool, meatless version of baked buffalo chicken dip.

Close-up of spoon dipped into buffalo ranch sauce.

About This Recipe

If there’s one thing I’m exceptionally good at making (and eating) it’s condiments. So, today we’re combining ranch + buffalo sauce to make a super creamy buffalo ranch sauce! It is, without a doubt, (one of) the best things you will ever make. I’ve made this recipe countless ways over the years, and this version is my favorite. It’s very similar to my reader-favorite baked buffalo chicken dip, but we’re skipping the chicken and melty cheese topping.

Made with a blend of cream cheese (optional, more on that below), mayonnaise, sour cream, ranch dressing, buffalo sauce, and a little milk, it’s rich and tangy, with just the right amount of spicy heat. It’s also super easy to make.

Buffalo ranch sauce served with crispy French fries.

Why is the Cream Cheese Optional in this Buffalo Ranch Sauce?

Cream cheese adds extra thickness and richness, making the sauce more of a dip than a drizzle. This is great if you’re using it for wings, fries, or veggie platters; but if you want a thinner consistency for drizzling over salads or wraps, skip it or use just a small amount.

How to Make It: Step-By-Step with Images

Feel free to skip over to the recipe card for the full ingredient list + printable recipe instructions.

Cream cheese, mayo, and sour cream combined in a mixing bowl.
Ranch dressing added to whipped cream cheese base

Step 1: In a medium mixing bowl, beat the cream cheese until smooth and lump-free (optional, add the cream cheese for a thicker dip). Then add the mayo and sour cream, and beat until the mixture is light, creamy, and well combined. Tip – Let the cream cheese sit at room temperature for 20–30 minutes beforehand to make mixing easier and prevent a grainy texture.

Step 2: Pour the ranch dressing into the cream cheese mixture, then stir/whisk until fully incorporated and uniform in texture. Tip – You can use store-bought ranch or homemade ranch dressing. My homemade ranch dressing recipe can prepped and stored in the refrigerator for up to 5 days.

A bright orange buffalo sauce poured over a creamy ranch mixture in a mixing bowl.
Milk added to loosen the buffalo ranch sauce.

Step 3: Add the buffalo sauce to the bowl and stir well until the sauce turns a consistent orange hue throughout. Tip – This recipe uses buffalo sauce, which is not the same as hot sauce.

Step 4: Pour in 2–3 tablespoons of milk, one tablespoon at a time, stirring between each addition, until the sauce reaches your desired consistency.

Bowl of finished buffalo ranch sauce topped with chives.

RECIPE CARD

A rich, thick buffalo ranch sauce swirled in a bowl, garnished with chopped chives, and a spoon ready for dipping.

Buffalo Ranch Sauce Recipe

5 from 1 vote
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This creamy buffalo ranch combines two unbeatable flavors – ranch and buffalo – into one delicious sauce. Add cream cheese to make it extra rich and perfect for dipping, or leave it out for a more pourable consistency.
For best results, I highly recommend making this recipe with my homemade creamy ranch dressing and my homemade spicy buffalo sauce. Of course, you are free to use whatever premade ranch and/or buffalo sauce you love. The refrigerated ranch dressing (currently) available at Trader Joe's is really good and my go-to whenever I don't feel like making my own.
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Condiment, Dressing, Sauce
Cuisine American
Servings 16 servings (2 tbsps)
Calories 89 kcal

Ingredients
 
 

  • 4 ounces (8 tablespoon) cream cheese - room temperature, optional
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup ranch dressing - homemade (below) or store-bought
  • ½ cup buffalo sauce - homemade (below) or store-bought
  • 2-3 tablespoon milk

Ranch Dressing Ingredients

  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • ⅓ cup whole milk
  • 3 tablespoon white vinegar
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill - minced
  • 1 tablespoon fresh parsley - minced
  • 2 tablespoon chives - finely chopped
  • 3 cloves garlic - minced

Buffalo Sauce Ingredients

  • ½ cup butter - melted
  • 1 cup Frank’s RedHot Original Cayenne Hot Sauce
  • 1 tablespoon white vinegar
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper - optional
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Instructions
 

To Make Buffalo Ranch Dip

  • Optional (for a thicker dip): In a medium mixing bowl, beat 4 ounces of softened cream cheese until smooth and lump-free. This creates a thicker, richer base for dipping.
  • Add ¼ cup mayonnaise and ¼ cup sour cream. Whisk or beat until the mixture is smooth and well combined.
  • Stir in ½ cup of ranch dressing until fully incorporated, then add the ½ cup of buffalo sauce and mix well.
  • Gradually add 2–3 tablespoons of milk (or more as needed), stirring between each addition, until the sauce reaches your desired consistency. For a dip, keep it thick and creamy by using less milk. For a dressing or drizzle, add more milk to thin it out.
  • Taste and adjust as needed—add more buffalo sauce for extra heat, a squeeze of lemon juice for brightness, or additional herbs for freshness.
  • Serve immediately or refrigerate until ready to use.

To Make Homemade Ranch Dressing

  • In a medium bowl, combine ½ cup mayonnaise, ½ cup plain Greek yogurt, ⅓ cup whole milk, 3 tablespoons white vinegar, 1 teaspoon onion powder, 1 tablespoon minced fresh dill, 1 tablespoon minced parsley, 2 tablespoons finely chopped chives, and 3 cloves of minced garlic. Mix well until smooth and fully combined. Season with salt and black pepper, to taste.

To Make Homemade Buffalo Sauce

  • Melt ¼ cup of butter in a medium saucepan over medium heat. Once nearly melted, stir in 1 cup of Frank's RedHot Original Hot Sauce, 1 tablespoon white vinegar, ½ teaspoon Worcestershire sauce, ½ teaspoon garlic powder, and ½ teaspoon cayenne pepper (if using). Bring to a gentle simmer, but do not boil. Remove from heat and season with salt and pepper to taste.

Jessica’s Notes

Yield: This recipe makes approximately 2 cups of prepared buffalo ranch dip, or 16 servings (2 TBSP each).
Recipe Notes and Tips:
  • Substitutions – Although several of the higher calorie/fat ingredients (mayo, sour cream, whole milk, etc.) can be swapped for low fat alternatives, doing so will change the flavor and texture significantly. 
  • To make your sauce spicier/hotter, add additional Frank’s RedHot sauce 1 tablespoon at a time or ½ teaspoon of cayenne pepper.
  • The homemade buffalo sauce should be mixed into the ranch and cream cheese mixture before the butter has solidified. I like to mix it in while is slightly warm, not hot. This way it is still mixable, but not so hot that it will curdle the dairy.
  • Stir well before each use. The sauce will cool and thicken in the fridge. You can loosen it with a splash of milk or warm water, and whisk until smooth again.
  • Homemade ranch dressing will keep in the refrigerator for up to one week. Note: the fresh herbs may shorten its shelf life, so keep an eye out for spoilage around the 4-5 day mark.
  • Homemade buffalo sauce will keep for 1-2 weeks stored in an airtight container in the refrigerator. The butter will likely solidify when chilled – simply reheat gently on the stovetop or in the microwave until reincorporated.
Storage Tips:
  • Freezing is not recommended
  • Store in an airtight container or glass jar in the fridge for up to 5–7 days (assuming it was made with a fresh batch of ranch dressing and buffalo sauce).

Nutritional Information

Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 344mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.04mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Serving Ideas

This sauce makes an amazing dip for all your favorite snacks and appetizers. Serve it alongside crispy French fries, fried chicken tenders, or golden-brown Air Fryer chicken wings. It also pairs perfectly with fresh veggie sticks like carrots and celery, or roasted vegetables like these roasted Brussels sprouts and roasted cauliflower steaks.

Looking for more buffalo sauce’d recipes? I’ve got a bunch! Definitely check out my Baked Buffalo Chicken if you’re looking for a fast and flavorful way to bake your next chicken dinner. These tasty Baked Buffalo Cauliflower Bites and a healthy alternative to traditional fried appetizers. Finally, the whole family loves this super creamy, cheesy and delicious Baked Buffalo Chicken Pasta.

Side view of buffalo ranch sauce in ceramic bowl.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Recipe Rating




5 from 1 vote (1 rating without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

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