BBQ Ranch
Homemade BBQ Ranch is creamy and flavorful. It makes a great dip for veggies or drizzled over salad. You’ll always want to have it on hand!
Whether it’s for a party or weeknight dinner, this BBQ ranch is the perfect condiment to have around. It’s great as a dip for veggies, as a dressing for salads, or as a sauce on these Crispy Shrimp Tacos or these Panko Crusted Chicken.
Ingredients
Ingredient Notes
Mayo & Sour Cream – The creamy base for the bbq ranch.
BBQ sauce – Your favorite bbq sauce gives the sauce its bbq flavor.
Lemon Juice – A little bit of acid helps to bring out all of the other flavors.
Herbs & Spices – Give the bbq sauce more flavor.
Milk – Thins out the bbq ranch if you want to use it as a salad dressing rather than a dip.
Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Add the mayo, sour cream, bbq sauce, dried dill, dried chives, garlic powder, onion powder, dried parsley, smoked paprika, salt, pepper, and lemon juice to a bowl. Whisk until well combined.
If you want to use it as a dip leave out the milk. But, if you’d like to use it as a salad dressing, add the milk and mix until well combined.
Step 2:
The BBQ Ranch can be served immediately but is best when chilled for 4 hours or overnight.
Substitutions & Variations
- For a thicker tangier sauce, use buttermilk instead of milk.
- You can use fresh herbs instead of dried but the ranch will need to be used up more quickly.
- For a lighter healthier version, use greek yogurt in place of the mayo and sour cream.
Storage
Store the bbq ranch in an airtight container in the fridge for up to 2 weeks.
Hint: mason jars are the perfect container for storage.
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BBQ Ranch
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/2 cup bbq sauce use any you like
- 1 1/2 teaspoons dried dill
- 1 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt fine kosher or sea
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice
- 2-3 tablespoons milk optional
Instructions
- In a bowl, whisk together the sour cream, mayo, bbq sauce, dried dill, dried chives, garlic powder, onion powder, dried parsley, smoked paprika, salt, pepper, and lemon juice.
- If you are serving it as a dip, skip the milk. If you are using it as a salad dressing, whisk in 2 to 3 tablespoons of milk until it is the consistency you like.
- Best chilled covered for 4 hours or overnight.
