Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks



Copycat Chipotle Honey Vinaigrette Salad Dressing

Copycat Chipotle Honey Vinaigrette Salad Dressing

Chipotle’s Honey Vinaigrette Salad Dressing is my husband’s all-time FAVORITE dressing/dip! But, now that we no longer live near a Chipotle restaurant, I decided to make it myself 😉 My husband stated that he likes it even better than Chipotle’s, because he can really taste the Honey! He uses it as a salad dressing, dip, sauce, potato topping, etc. I hope you enjoy it as much as he does 🙂

  • 2-3 Small Chipotle Peppers in Adobo Sauce
  • 3/8 Cup Vinegar (I use White Wine Vinegar for its milder taste, but you can use Red, Apple Cider, Balsamic or Rice Wine Vinegar)
  • 3/4 Cup Canola Oil
  • 1 tsp minced garlic (I use the Minced Garlic in a jar)
  • 3 heaping Tbsp Honey (I use 100% Pure Honey)
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Dried Oregano
  1. Gather all the ingredients.
  2. Using a blender or food processor, dump all of the ingredients into the blender/food processor and puree until smooth.
  3. Pour dressing into desired container and serve. Refrigerate any leftovers. Enjoy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads
American, Mexican



Homemade Ranch Dressing/Dip

Homemade Ranch Dressing/Dip

Fresh Herbs make this Homemade Ranch Dressing/Dip extra delicious! Our family uses it on just about everything from salads, fresh veggie strips and baked potatoes to french fries or chips 🙂 Oh, so yummy!!!

  • 1 Cup Mayonnaise (I use Hellmann’s Real Mayo)
  • 1/2 Cup Whole Milk (You can also use 1%, 2%, Skim or Buttermilk)
  • 1/2 Cup Sour Cream (I use Lite, but Regular is fine)
  • 1/4 Cup Fresh Parsley, finely chopped (Flat or Curly)
  • 1/4 Cup Fresh Basil, finely chopped
  • 2 Tbsp Fresh Oregano, finely chopped
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp White Vinegar
  • 2-3 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Pepper
  1. In a large mixing bowl, whisk all ingredients together until well-blended. Add more milk if you want a runnier consistency.
  2. Pour into jars with tight-fitting lids and refrigerate for 1-2 hours.
  3. Enjoy!

I adapted this recipe from Ree Drummond’s “Herby Ranch Dressing,” who I thank from the bottom of my heart for sharing this incredible recipe!!!

Hors d’Oeuvres, Salads, Side Dish