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Wingstop Ranch

A creamy, tangy, herb-packed homemade ranch dip inspired by the famous Wingstop sauce—perfect for wings, fries, veggies, and more.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Ranch Base
  • 1 cup mayonnaise full fat
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
Seasonings
  • 2 cloves garlic minced finely
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Method
 

  1. Add mayonnaise, sour cream, and buttermilk to a medium mixing bowl.
  2. Whisk the base ingredients until completely smooth, about 1 minute.
  3. Stir in the fresh lemon juice until evenly incorporated.
  4. Add minced garlic, dried dill, dried parsley, dried chives, onion powder, smoked paprika, black pepper, salt, and cayenne pepper to the bowl.
  5. Whisk for 2 minutes, scraping down the sides, until the herbs and spices are uniformly distributed.
  6. Taste the ranch and adjust seasoning as desired, adding more lemon juice for tang or cayenne for heat.
  7. Cover the bowl or transfer the ranch to an airtight container.
  8. Refrigerate for at least 1 hour before serving to allow flavors to meld and the dressing to thicken.
  9. Stir or shake well before each use. Serve chilled with wings, fries, or veggies.

Notes

For best flavor, make the ranch a day in advance. Store in an airtight container in the refrigerator for up to 10 days; shake or stir before serving.