Cowboy Butter Ranch Dressing
Cowboy Butter Ranch Dressing blends mayonnaise, sour cream, tangy buttermilk, melted butter, chives, garlic, and mild red pepper heat into a thick, creamy condiment. It works as a salad dressing, vegetable dip, wing sauce, or spread for burgers and wraps.
Equipment
- Medium Mixing Bowl
- Whisk
- Measuring cups and spoons
- Airtight jar or container
Ingredients
- 1 cup mayonnaise Use a thick, high-quality brand
- 1/2 cup sour cream Full-fat for best texture
- 1/2 cup buttermilk Shaken well
- 4 tbsp unsalted butter Melted and slightly cooled
- 3 tbsp fresh chives Finely chopped
- 1 tsp dried parsley flakes
- 1/2 tsp crushed red pepper flakes
- 1 tsp garlic powder
- 1/2 tsp cracked black pepper
- 1/2 tsp fine sea salt
Instructions
- Melt the butter, then let it cool for about 5 minutes so it remains fluid but is no longer hot.
- Whisk the mayonnaise and sour cream in a medium bowl until completely smooth.
- Gradually whisk in the buttermilk, followed by the slightly cooled melted butter in a slow stream.
- Stir in the chives, parsley, red pepper flakes, garlic powder, black pepper, and sea salt until evenly combined.
- Cover and refrigerate for 30 minutes, then whisk, taste, and adjust the consistency or seasoning before serving.
Notes
Storage: Refrigerate in a tightly sealed container for up to 4 days.
Reheating: No reheating is needed; let the chilled dressing stand for 5 minutes and whisk before serving.
Best Tips: Cool the melted butter slightly and stream it in slowly to keep the dressing smooth.
Variations: Add extra red pepper flakes for more heat, use fresh parsley, or thin with additional buttermilk.
Freezing: Freezing is not recommended because the creamy base may separate and become grainy.