Buffalo Wild Wings Southwest Ranch Recipe
This Buffalo Wild Wings southwest ranch recipe is a creamy, zesty dip that’s quick to whip up with simple ingredients. It blends mayo, sour cream, and bold spices like cumin and chili powder for that signature southwest kick. Perfect for wings, tacos, or veggies, it’s a versatile crowd-pleaser ready in under an hour.
Equipment
- Medium mixing bowl
- Whisk or Spoon
- Measuring cups and spoons
- Knife (for chopping cilantro, if using)
- Cutting board (if using fresh cilantro)
- Airtight container for storage
Ingredients
- 1 cup mayonnaise full-fat works best for creaminess
- ½ cup sour cream adds that tangy richness
- 2 tablespoons buttermilk or milk with a splash of vinegar
- 1 teaspoon garlic powder for a savory kick
- 1 teaspoon onion powder brings depth
- 1 teaspoon chili powder adjust for heat
- ½ teaspoon ground cumin smoky and warm
- ½ teaspoon smoked paprika for that southwest vibe
- 1 tablespoon fresh lime juice brightens it up
- 1 teaspoon hot sauce optional, for extra spice
- Salt and pepper to taste
- 2 tablespoons fresh cilantro chopped (optional, for freshness)
Instructions
Step 1: Combine the Base
- In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk. Aim for a smooth, creamy texture that’s not too thick.
Step 2: Add the Spices
- Stir in the garlic powder, onion powder, chili powder, cumin, and smoked paprika. Mix well so the spices blend evenly into the base.
Step 3: Brighten with Lime
- Squeeze in the fresh lime juice and stir it through. This cuts the richness and adds a zesty pop.
Step 4: Spice It Up
- Add the hot sauce if you like a little heat. Taste it here and adjust with salt and pepper to get it just right.
Step 5: Mix in Cilantro
- Fold in the chopped cilantro if you’re using it. It’s optional but gives a fresh, herbaceous lift.
Step 6: Chill and Let It Meld
- Cover the bowl and pop it in the fridge for 30 minutes. This lets the flavors come together for that authentic southwest taste.