This is a straightforward homemade version of Taco Bell’s spicy ranch sauce — tangy, zesty, and packs a gentle punch. It’s super easy, fast, and perfect for tacos, chips, or just random spoon therapy.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Flavor: creamy, spicy, garlicky
- Great for: taco nights, chip dunking, fridge condiment flex
Why I Like This Recipe
Okay, so I was munching on leftover fries and needed something spicy to drag through. Grabbed mayo, sour cream, and Frank’s—boom, spicy ranch magic. It’s like Taco Bell but without the drive-thru regret. Plus? I legit dip everything in it now.
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream (Greek yogurt works too)
- ¼ cup buttermilk (or milk)
- 1 tbsp Frank’s Red Hot Sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
How To Make Spicy Ranch Sauce
- Dump everything into a bowl. Whisk till smooth—and don’t be lazy.
- Taste test. Add more hot sauce or buttermilk depending on vibe.
- Chill for 15 mins so flavors meld (if you can wait).
- Serve with tacos, quesadillas, chips, fries, or whatever’s staring back at you.
Tips for Success
- Want it thicker? Add more mayo or sour cream.
- Thinner for drizzling? Buttermilk’s your friend.
- Frank’s is classic—but use your fave hot sauce.
- Chill time = flavor explosion. Don’t skip it.
Storage and Reheating
- Fridge: Seal it up. Keeps for ~1 week.
- Reheat: No need. Just stir and go.
- Freezer: Nah, it’ll separate. Eat fresh.
FAQs
Yep—Greek yogurt works great and makes it tangier.
Cut the Frank’s to ½ tbsp and skip the cayenne.
Milk + a squeeze of vinegar = makeshift buttermilk. Works.
Love it on carrots, celery, even roasted broccoli.
Double mayo + sour cream, skip buttermilk. Pure dunk city.
Common Mistakes and How to Dodge Them
- Forgetting to whisk properly: lumps = sad sauce. Whisk until smooth.
- Skipping chill time: it tastes flat. Let it sit.
- Overdoing hot sauce: start mild, then chase the heat.
- Not adjusting salt: taste before you add more.
- Using low-fat everything: mayo-lite = weak flavor. Go full fat.
Nutrition Facts (Per ¼ cup serving – est.)
- Calories: 116
- Total Fat: 12g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 259mg
- Potassium: 35mg
- Carbs: 1g
- Fiber: 0g
- Sugars: <1g
- Protein: 1g
Spicy Ranch Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy1
servings5
minutes5
minutes116
kcalCreamy, zesty spicy ranch that hits with tangy heat—perfect for dipping or drizzling over your late-night feast.
Ingredients
½ cup mayonnaise
½ cup sour cream (Greek yogurt works too)
¼ cup buttermilk (or milk)
1 tbsp Frank’s Red Hot Sauce
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
½ tsp kosher salt
¼ tsp cayenne pepper
Directions
- Whisk all ingredients until smooth.
- Taste and tweak spice or thickness.
- Chill 15 mins.
- Serve with tacos, chips, veggies, fries.
Notes
- Store in airtight jar for up to 7 days.
- Adjust consistency with more buttermilk or mayo.
- Perfect dip AND sauce.
- Try garlic powder boost for extra punch.
