Buffalo Lemon Pepper Homemade Ranch

Chef Tony Reed
Servings

8

Prep Time

5 minutes

Cuisine

Modern American

Category

Appetizer

This Buffalo Lemon Pepper Ranch turns a short list of fridge staples into a dip with tangy heat and a citrus snap. Whisking together buttermilk, sour cream, and mayo with Spiceology Really Ranch and Spiceology Buffalo Lemon Pepper gives you a spicy ranch that pulls double duty as a dip for wings and veggies or a dressing for your next salad. All you need is a whisk, bowl, and a couple hours in the fridge to let those flavors mingle. Consider this your new go-to ranch, wings or no wings.

Ingredients

  • ½ cup buttermilk
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 Tbsp Spiceology Really Ranch Salt-Free Seasoning
  • 2 Tbsp Spiceology Buffalo Lemon Pepper Seasoning
  • 1 Tbsp lemon juice
  • ½ tsp kosher salt, plus more to taste

Directions

  1. In a medium bowl, whisk the buttermilk, sour cream, and mayonnaise together until smooth.
  2. Add the Really Ranch, Buffalo Lemon Pepper, lemon juice, and salt. Whisk until fully combined and no streaks remain.
  3. Taste and adjust salt if needed. Cover and refrigerate for 2–3 hours before serving — this rest is what lets the ranch bloom into its full flavor.
  4. Give it a quick stir before serving. Keeps refrigerated in an airtight container for about a week.
Recipe Products
Blend

Buffalo Lemon Pepper Seasoning

Key Ingredients

Cayenne Pepper, Citric Acid, Garlic Granules, Onion Granules, Lemon Peel Powder
Blend

Really Ranch Salt-Free Seasoning

Key Ingredients

Garlic, Dill Weed, Citric Acid, Parsley, Dried Chives