Buffalo Ranch Sauce Recipe
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.
Servings: 16 servings (2 tbsps)
Calories: 89kcal
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
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.
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.
- 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).
Nutrition
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
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