A creamy, zesty blend of ranch and southwest spices, perfect for dipping, salads, wraps, and wings.
# What You'll Need:
→ Base
01 - 1 cup mayonnaise
02 - ½ cup buttermilk, plus additional as needed for consistency adjustment
→ Flavorings
03 - 2 teaspoons hot sauce, such as Frank's RedHot
04 - 1 teaspoon ketchup
→ Seasonings
05 - 2 tablespoons dry ranch seasoning mix
06 - 1 tablespoon taco seasoning
07 - ½ teaspoon paprika
08 - ¼ teaspoon ground cayenne pepper
09 - ¼ teaspoon ground cumin
10 - ½ teaspoon kosher salt
11 - ½ teaspoon black pepper
# How To Make It:
01 - Combine mayonnaise and buttermilk in a medium mixing bowl. Whisk vigorously until the mixture achieves a smooth, uniform consistency without lumps.
02 - Add hot sauce and ketchup to the base. Continue whisking until the color is evenly distributed throughout the sauce.
03 - Introduce ranch seasoning mix, taco seasoning, paprika, cayenne pepper, cumin, salt, and black pepper. Whisk thoroughly until all spices are fully dissolved and the sauce appears creamy and homogeneous.
04 - Sample the sauce and modify seasoning as preferred. To achieve a thinner consistency, incorporate extra buttermilk one tablespoon at a time. For a thicker dip consistency, maintain the original buttermilk measurement or reduce to ¼ cup.
05 - Transfer the finished sauce to an airtight container or glass jar. Refrigerate for a minimum of 30 minutes to allow seasonings to properly meld and flavors to intensify before serving.
06 - Serve chilled as an accompaniment for chicken wings, french fries, or fresh vegetable crudités. Alternatively, drizzle over garden salads, breakfast wraps, or use as a spread for sandwiches and burgers.
