A few weeks ago I tried a bottled buffalo ranch dressing at a friend’s house and was surprised by how irresistible it was. I gave it the skeptical side-eye at first, but one taste changed my mind. By the time I got home that night I knew I wanted to recreate a fresh, homemade version. I had a favorite ranch base already, so with a few extra ingredients whisked into the blender I had a zesty buffalo ranch that elevated everything from salads to wings.
This homemade buffalo ranch is creamy, tangy, and just the right amount of heat. It combines a traditional ranch foundation—mayonnaise, sour cream and buttermilk—with hot sauce, brown sugar and apple cider vinegar to round out the flavors. Fresh herbs and garlic add brightness while lemon juice and olive oil give the dressing a smooth mouthfeel. The result is a versatile sauce that works equally well as a salad dressing, dip for veggies, drizzle for sandwiches, or companion to crispy chicken.
Recipe Card
Buffalo Ranch Dressing
5 mins
5 mins
Nikki Gladd
Ingredients
- ¾ cup mayonnaise
- ¾ cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small bunch chives, chopped
- Small handful parsley leaves, chopped
- 1 clove garlic, halved
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup buttermilk
- 2 tablespoons hot sauce (or more to taste)
- 1 tablespoon packed dark brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Place all ingredients in a blender or food processor. Blend until completely smooth, about 10–15 seconds. If you prefer a chunkier texture, pulse briefly instead of fully blending.
- Taste and adjust seasoning. Add more hot sauce for heat, more brown sugar if you want a slightly sweeter balance, or a splash more buttermilk to thin the dressing.
- Transfer to an airtight container and refrigerate. The flavor deepens after a few hours. Store in the refrigerator for up to two weeks.
Nutrition
Take a picture when you make it and share on social media with your own tags to show how you used it: as a dip, dressing, or sandwich spread.
Tips, Variations and Serving Suggestions
This buffalo ranch is excellent on crisp iceberg or romaine salads, and it makes an addictive dip for raw vegetables like carrots, celery and bell peppers. Use it as a spread on burgers or sandwiches, or toss with roasted potatoes for a spicy, creamy finish. For a lighter version, substitute half the mayonnaise with Greek yogurt and reduce the brown sugar or omit it entirely.
To adjust heat, vary the amount or type of hot sauce. A classic cayenne-based hot sauce keeps the bright vinegar-forward flavor; a smoky hot sauce will add depth. For herb-forward dressing, increase chives and parsley or add a small amount of fresh dill. If you like a thinner dressing for salads, add additional buttermilk a tablespoon at a time until you reach the desired consistency.
Storage: Store in a sealed container in the refrigerator for up to two weeks. The dressing thickens when cold; allow it to sit at room temperature for 10–15 minutes or whisk in a splash of buttermilk before serving to loosen it.
Make-ahead: This dressing is great to prepare ahead of time. Flavors meld and intensify after a day in the refrigerator, making it even more delicious the next day.