Buffalo Wild Wings Southwest Ranch Recipe

Name: Buffalo Wild Wings Southwest Ranch Recipe
Prep time: 15 min
Total time: 45 min
Ingredients: ½ teaspoon dried parsley; ½ teaspoon dried dill; ½ teaspoon salt; ¼ teaspoon sugar; ¼ teaspoon cumin powder; ¼ teaspoon garlic powder; ¼ teaspoon black pepper; ¼ teaspoon paprika; ¼ teaspoon cayenne pepper; 1 cup mayonnaise; ⅓ cup sour cream; 1 cup diced bell peppers; ⅓ cup buttermilk; ⅓ cup fresh cilantro (chopped); ½ teaspoon fresh garlic (minced)

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Southwest Ranch is one of those sauces that makes everything taste better. It is creamy, spicy, and packed with flavor that makes every wing taste like heaven. But I will go with the homemade version of Buffalo Wild Wings Southwest Ranch Recipe because it is so easy to whip up and tastes just like authentic, even better!

You control the spice and flavors, so it is perfect for your taste buds. Plus, it is made with simple ingredients you already have. The homemade version saves you a trip to the restaurant and lets you enjoy that creamy, spicy goodness anytime. I just love putting my own spin on it!

Buffalo Wild Wings Southwest Ranch Recipe Pinterest image

Why You will Love this Copycat Recipe!

This homemade Buffalo Wild Wings Southwest Ranch recipe surpasses the restaurant version in many ways! First, you have control over every ingredient that goes into your sauce, meaning no mystery chemicals or preservatives, just real, fresh ingredients you can easily pronounce.

Making it at home also saves you money; one batch costs about half the price of buying it from the restaurant, and you end up with much more sauce! Big thanks to Buffalo Wild Wings for the inspiration, but trust me, once you try this homemade version, you will never go back!

Buffalo Wild Wings Southwest Ranch Ingredients

Here is everything you need for Buffalo Wild Wings Southwest Ranch Recipe along with some swap ideas if you are missing something:

½ tsp Dried Parsley: This herb adds a fresh, green flavor that balances the sauce. It is mild but makes everything taste brighter. If you do not have dried parsley, you can use 1 tbsp of fresh parsley, chopped fine.
½ tsp Dried Dill: Dill provides a tangy, slightly grassy flavor that pairs wonderfully with the creamy base. It’s the secret ingredient that makes this taste just like the real thing! Fresh dill works too; use about 1 tbsp, chopped finely.
½ tsp Salt: Salt brings out all the flavors, making them pop. Do not skip it! Regular table salt works fine, or you can use sea salt if you prefer.
¼ tsp Sugar: A tiny bit of sugar balances the spice and tang, making the sauce smooth. White sugar works best, but you can use honey or agave nectar in a pinch.
¼ tsp Cumin Powder: This adds a warm, earthy flavor with a smoky hint. It is what makes this “southwest” style instead of regular ranch. You can use Chili powder for a different kick.
¼ tsp Garlic Powder: Adds that savory, garlicky kick without being too strong. Garlic powder works better than fresh garlic here because it blends smoother into the sauce.
¼ tsp Black Pepper: Adds a mild heat and sharp bite. Fresh ground is best, but pre-ground works fine. White pepper for a milder taste preference.
¼ tsp Paprika: Brings a subtle sweetness and a nice red color to the sauce. Use smoked paprika for a smoky twist.
¼ tsp Cayenne Pepper: The star of the spice show! It gives that bold, fiery kick we love. Use Red pepper flakes or spicy sauce for similar heat.
1 Cup Mayonnaise: The creamy base that makes the sauce rich and smooth. Use full fat for best results. Or Greek yogurt for a lighter option.
⅓ Cup Sour Cream: Adds a tangy, velvety texture that complements the mayo. Or use plain yogurt for a similar taste.
1 Cup Diced Peppers: I love using bell peppers for crunch and sweetness. Red, yellow, or orange bell peppers work great. Jalapeños for extra heat or cucumber for a cooler crunch.
⅓ Cup Buttermilk: Thins the sauce and adds a creamy, tangy flavor. If you do not have buttermilk, mix ⅓ Cup regular milk with 1 tsp lemon juice and let it sit for 5 minutes.
⅓ Cup Cilantro: Fresh cilantro brings a bright, herby taste that lifts the sauce. If you do not like cilantro, try fresh Parsley or green onions if cilantro is not your thing.
½ tsp Garlic: Fresh minced garlic adds a punch of flavor that ties it all together. Mince is fine, so you do not get big chunks in your sauce.

Kitchen Appliances Needed

Medium Size Mixing Bowl
Spoon or Whisk
Measuring Spoons and Cups
Blender
Knife and Cutting Board

Instructions for Buffalo Wild Wings Southwest Ranch Recipe

Making this Southwest Ranch is so easy, and I love how quickly it comes together.

Step 1: Mix the Dry Spices
grab a medium bowl and toss in all the dry spices – parsley, dill, salt, sugar, cumin, garlic powder, black pepper, paprika, and cayenne. Stir these together well to make sure the flavors mix evenly.

Mix the Dry Spices in Buffalo Wild Wings Southwest Ranch Recipe

Step 2: Add the Creamy Base
Now, add the creamy ingredients: 1 Cup of mayonnaise and ⅓ Cup of sour cream. These will make the sauce rich and smooth. Use a whisk to stir everything together, ensuring that the spices are well combined with the mayonnaise and sour cream. The mixture will begin to resemble a thick, creamy sauce.

Add the Creamy Base in Buffalo Wild Wings Southwest Ranch Recipe

Step 3: Toss in the Veggies & Herbs
Add 1 Cup of diced bell peppers, ⅓ Cup of chopped cilantro, and ½ tsp of minced garlic. The bell peppers provide a nice crunch, while the cilantro adds a fresh, herb flavor. Stir until the vegetables are evenly distributed, creating a vibrant and colorful sauce.

Step 4: Thin It Out with Buttermilk
Next, pour in ⅓ Cup of buttermilk and stir until well combined. This adds a tangy kick to the sauce but be careful not to make it too runny.

Step 5: Chill, Serve & Enjoy!
Let it sit in the fridge for 30 minutes to allow the flavors to meld. Drizzle it on wings or burgers. This sauce is so good you will want to put it on everything!

Tips to make your Southwest Ranch even better

If you want a completely smooth sauce without any herb or pepper chunks, blend everything in a food processor for 30 seconds.
Start with less cayenne if you are not sure about the heat level – you can always add more, but you cannot take it out.
Remove seeds from your bell peppers before dicing to avoid any bitter taste.
Use a garlic press if you have one – it makes the garlic super fine and mixes better.
If your sauce gets too thick in the fridge, thin it with a tbsp of buttermilk or milk.
Add an extra pinch of paprika if you want a more orange color like the restaurant version.
Substitute half the mayo with Greek yogurt to cut calories without losing too much flavor.

Make Ahead & Storage Tips

This Buffalo Wild Wings Southwest Ranch can be prepared in advance. You can make it a day or two ahead of time and store it in an airtight container in the refrigerator, where it stays fresh for about 5-7 days.

If you want to freeze it, pour the sauce into a freezer-safe container, leaving a little space at the top, and freeze for up to 3 months. To reheat, thaw it in the fridge overnight, then stir well. If it separates, whisk it to bring it back together.

To determine if the sauce has gone bad, check for a sour smell, an odd texture, or any signs of mold. If you notice any of these, it is best to discard it for safety.

What to Serve with Buffalo Wild Wings Southwest Ranch

This Southwest Ranch is so versatile, and it tastes amazing with lots of dishes.

Classic Buffalo Wings are the obvious choice, Dip crispy wings in the sauce for that classic Buffalo Wild Wings vibe.
Try it with different wing flavors too. Grilled chicken strips work great too; the ranch makes plain chicken taste amazing.
Fresh vegetable platters are a good pair, like carrots, celery, or cucumber for a fresh, crunchy snack. Keep the sauce chilled to enhance the taste.
Loaded potato skins taste incredible when you drizzle this ranch on top instead of regular sour cream. The southwest flavors complement the potato perfectly.
Quesadillas and tacos get an amazing flavor boost when you use this as a dipping sauce or drizzle it on top.
Fried foods like French Fries, onion rings, mozzarella sticks, or fried pickles pair beautifully with this creamy ranch. The cool sauce balances the hot, crispy textures perfectly.
Salads become restaurant-quality when you use this as dressing – try it on a southwest chicken salad with corn, black beans, and avocado.

Buffalo Wild Wings Southwest Ranch FAQs

Can I use this ranch recipe as a salad dressing, or is it only for dipping?

This Ranch is great as both a dip and a salad dressing. To use as a dressing, thin it with a tbsp or two of buttermilk or regular milk for better coating on lettuce.

How long does it take for the flavors to fully develop in this sauce?

For optimal flavor, serve the Ranch at cool room temperature or slightly chilled. If refrigerated, let it sit out for about 10 minutes before serving to enhance the taste. Cold sauce can dull your taste buds and mask the flavors!

Can I make this sauce dairy-free?

You can swap sour cream and buttermilk for dairy-free alternatives like vegan sour cream and almond milk with lemon juice. Mayo is typically dairy-free, so check the label.

What is the best way to get my peppers diced perfectly for this recipe?

Start by trimming the top and bottom. Cut them in half, remove the seeds and white parts, then lay skin side down on a cutting board. Cut into strips about ¼ inch wide and then into small cubes

What can I do if my ranch sauce turns out too thick or too thin?

If your sauce is too thick, gradually add buttermilk, starting with one tbsp at a time, until you reach the desired consistency. If the sauce is too thin, let it chill in the fridge for an hour to thicken. Alternatively, add more mayonnaise or sour cream, or a bit more dry spices to absorb some liquid and enhance flavor.