Southwest Ranch Dipping Sauce

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Southwest Ranch Dipping Sauce recipe by Barefeet In The Kitchen

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.

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Southwest Ranch Dipping Sauce

5 from 1 vote
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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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • 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.

  1. 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.