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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
wing stop ranch recipe
- Total Time: 114 minutes
- Yield: 16 servings (approx. 2.5 cups) 1x
- Diet: Gluten-Free, Vegetarian
Description
This homemade Wing Stop ranch recipe is a creamy, tangy dip featuring deep smoky roasted garlic. It is perfect for families and meal preppers seeking a healthier, budget-friendly alternative for vegetables and snacks.
Ingredients
- 1 whole head garlic
- 1 tablespoon olive oil
- 1 cup mayonnaise (can use light or vegan)
- 0.5 cup buttermilk (or quick substitute with lemon juice/vinegar and milk)
- 0.5 cup sour cream (or plain Greek yogurt/plant-based)
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 0.5 teaspoon dried dill
- 0.5 teaspoon dried parsley
- 1 tablespoon fresh chives, finely minced
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- Pinch granulated sugar
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Roast Garlic: Preheat oven to 400(degree)F (200(degree)C). Slice off the top of a whole garlic head, drizzle with 1 tablespoon olive oil, and wrap tightly in aluminum foil. Roast on a sheet pan for 45-60 minutes until cloves are very soft and golden brown.
- Prepare Garlic Pulp: Let the roasted garlic cool for about 10 minutes. Squeeze the soft pulp into a small bowl and mash thoroughly with a fork until smooth.
- Combine Wet Ingredients: In a medium mixing bowl, combine the mayonnaise, buttermilk, and sour cream. Whisk until smooth and well-incorporated.
- Add Seasonings: Add the mashed roasted garlic pulp, smoked paprika, onion powder, dried dill, dried parsley, fine sea salt, freshly ground black pepper, and granulated sugar to the wet ingredients. Whisk vigorously until fully blended and uniformly colored. If the ranch looks too thick, whisk in an extra tablespoon of buttermilk.
- Fold in Fresh Herbs: Stir in the 1 tablespoon of finely minced fresh chives. Taste and adjust seasoning as needed, adding more salt if desired.
- Chill for Flavor: Cover the bowl tightly and refrigerate for at least 1 hour (preferably 4 hours or overnight) to allow flavors to meld and the ranch to thicken slightly.
- Serve with Style: Spoon the ranch into a small bowl, create a gentle swirl on the surface, and lightly dust the center with a pinch of extra smoked paprika. Sprinkle a small amount of finely minced fresh chives around the edges for garnish.
Notes
This recipe is naturally gluten-free; ensure all ingredients are certified. For brighter flavor, use 2-3 times more fresh dill and parsley instead of dried. For the best flavor, chill overnight.
- Prep Time: 9 minutes
- Cook Time: 45 minutes
- Category: Dip
- Method: Roasting, Mixing, Whisking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (approx. 30 g)
- Calories: 85 calories
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg