If you’ve been reading this blog for very long, you know that I have a thing for homemade condiments. With a stocked pantry, you can make homemade versions of your favorite salad dressings, dips and marinades at a fraction of the cost to buying them in the store.
Even better than the cost is how much better they taste! I have yet to find a store-bought salad dressing or dip that can compare with what can be made at home in just minutes.
I made this sauce to serve with our Southwest Chicken Bits and it was a huge hit. My family liked it so much, they dipped their vegetables in it as well and requested more of it the next day. This dip is going to be a regular condiment in our refrigerator for a while.
Southwest Ranch Dipping Sauce
Ingredients
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 1/2 teaspoons chili powder start with 3/4 teaspoon if you aren't a fan of too much heat
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
- 1/16 teaspoon cayenne pepper
- 1/2 - 3/4 teaspoon kosher salt adjust to taste
- 1/2 teaspoon finely cracked pepper adjust to taste
- freshly squeezed lemon juice lime works too, approximately 1-3 teaspoons, adjust to taste
Instructions
- 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!
- * SHORTCUT TIP: If you have ranch dip in the refrigerator and you have taco seasoning in the pantry, you can stir together 1 cup of the ranch dip with 1-2 tablespoons of the Mexican spices. Adjust the heat according to taste!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
J says
Sounds yummy. How long will it keep?
Mary says
I'm sure it will be fine for a week or two, or however long sour cream usually lasts. Ours usually disappears as soon as I make it though, so I haven't tested that.
Patty Magyar says
I personally can't wait to make both…maybe for dinner tonight!
Big Dude says
This sounds delicious Mary and can see it going with lots of things.
Pam McFarland says
Oh definitely making this to go with some chicken this weekend. Thanks for sharing.
Pam @ The Patriotic Pam
Jenn S says
Oh my gosh, Chris would go nuts over this…. but then again, he goes nuts over any kind of ranch dressing/dip!!! lol
Roberta Montgomery says
Dx you have a recipe for homemade ice cream with no fat that uses Guar gum , xamtham gum andx/or methylcelluloe to keep it from going too hard in th freezer my experimenting is not going sucessfully fst.
Mary says
Yes, I do. This ice cream is my favorite recipe and it stays nice and scoopable straight from the freezer: https://barefeetinthekitchen.com/homemade-ice-cream-recipe/
Tammy Sisler says
I love this delicious recipe so much. I use it as a salad dressing on my southwestern salad.
Mary Younkin says
So glad you like it, Tammy!