Ranch Dressing Copycat Recipe Tastes Like the Wingstop's (3 Ingredients, 5 Minutes) by Donna John
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If homemade salad dressing is on the menu, you can bet I'm ordering it. My daughters have turned me into a salad dressing snob, especially when it comes to ranch. For me, ranch cannot be sweet (at all!) or too thick. That always gets a thumbs down. So I was intrigued to read so many articles that said Wingstop has the best ranch. After considerable research and tasting (taking one for the team), I have to agree. Wingstop ranch is delicious, which means that I needed to try a copycat recipe at home.
More research confirmed that there's nothing fancy about the ranch at Wingstop. My research included web searches mostly, but I also found a recipe in a new cookbook, Secret Sauce: 200 Copycat Recipes To Re-Create Your Favorite Restaurant Sauces, Dips and Dressings by Kelly Jaggers. In the cookbook, just like on the cooking blogs and websites, the recipe called for a common ingredient: dry ranch salad dressing mix. Just double the amount!
To make this gluten-free copycat ranch salad dressing recipe you only need three simple ingredients. Here is what to grab for whip up a batch of this fan-favorite ranch at home: dry ranch salad dressing mix, buttermilk and mayonnaise. Some of the recipes added additional black pepper, but that's your call. (I add black pepper to everything, so it was a no-brainer for me.) The ingredients are simply whisked together. Done!
Not only is this homemade ranch delicious as a dipping sauce for chicken wings, but don't forget about your salads. Drizzle the creamy dressing over those greens, or even use it in place of mayo for pasta salads. Oh, and don't forget to dip those fries in it or other fried appetizers. Fresh vegetables are right at home taking a dunk in it, too.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 12
Ingredients
- 2 ounces (2 packets) dry ranch salad dressing mix (I used Hidden Valley Ranch)
- 1 cup buttermilk
- 1 cup mayonnaise
- black pepper, to taste (optional)
Here's how to make it:
- Put all the ingredients into a small bowl. (I used a 2-cup glass measuring cup.)
- Whisk or stir until combined. Cover and refrigerate until ready to serve. (You can add more buttermilk if you like a thinner ranch.) Store the salad dressing in an airtight container, salad dressing cruet or mason jar in the fridge. This recipe can be cut in half (1 packet dressing, 1/2 cup buttermilk and 1/2 cup mayonnaise.)
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