Easy Chili’s Ranch Recipe (2024)

FAQs

What kind of ranch do they use at Chili's? ›

Chili's Ranch Dressing is a creamy, savory blend of mayonnaise, sour cream, tangy buttermilk, and herbs. It's perfectly whisked, offering a homemade touch to salads and sides.

Most restaurants don't buy pre packaged ranch. They buy hidden valley seasoning and mix it themselves with ingredients they already have.

However, when it comes to ranch dressing, there's another creamy ingredient that steals the show — buttermilk. Whether to accompany buffalo wings, a classic Cobb salad, or chicken tenders, it's one of the most common requests.

Even when a restaurant does start with premade ranch, they will often fold in extra fresh herbs, and maybe even more buttermilk, to lighten and bring in some brighter flavors that can be lost in shelf-stable bottling.

Spicy Seasoning

Our magical ranch blend of buttermilk, garlic and onion flavors mixed with mild heat of aged chiles and red peppers adds a bold twist to our classic ranch seasoning in a convenient shaker.

Whisk mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper together in a large bowl until well-combined. Cover and refrigerate for 30 minutes before serving.

Speaking of condiments, stir in some barbecue sauce or pesto. Basil pesto is great, but I actually prefer dill pesto here. Since ranch seasoning already has a good amount of dill, it simply amplifies it. (If you're wondering if dill pesto is simply basil pesto with dill instead of basil, you are correct.)

To thicken the dressing you can add a teaspoon of cornstarch.

A creamy buttermilk ranch sauce with savory garlic, onion and herb flavors.

Stored in a well-sealed container in the fridge (assuming you began with fresh sour cream and buttermilk) your buttermilk ranch dressing should keep for up to two weeks. Help it stay fresh by not dipping anything directly into the container that you're storing it in—for example, a half-bitten carrot.

Why does restaurant ranch always taste better? ›

While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.

Key Ingredients In Wingstop's Ranch Recipe

The Importance of Fresh Herbs and Spices: The use of fresh dill, garlic, and other herbs imparts a depth of flavor that dried counterparts cannot match. These components are pivotal in achieving the signature Wingstop taste.

Traditional ranch is made from sour cream, mayonnaise, dried herbs (usually dill, parsley, and chives), garlic powder, and onion powder. Buttermilk versions have, as you guessed, the addition of buttermilk and tend to be a bit thinner.

Edyth Jensen: "This peppercorn ranch dressing tastes like any other ranch dressing except for the peppercorn, which gives it more spice.

Skillet queso, white queso, fresh salsa, fresh guacamole or house-made ranch.

This isn't a bad thing, it just is slightly different. I actually prefer the avocado flavor, as it's richer and more interesting than the bright and neutral ranch. Still, even the avocado clearly tastes like ranch, and most people would probably not be able to tell the difference if they didn't try them side by side.

Hatch Chile Ranch is a trending flavor on restaurant menus and features our delicious, creamy ranch base. This dressing's green pepper notes and subtle heat are derived from Hatch Chiles from New Mexico's Hatch Valley blended with poblano chiles.