Buffalo sauce was invented in 1964 when Teressa Bellissimo ran out of bar snacks and tossed wings in hot sauce.
Buffalo Ranch
Dive into flavor town with this zesty buffalo ranch sauce, a protein-packed delight that’s perfect for both dipping your favorite snacks and drizzling over salads! Made with creamy Greek yogurt and a kick of hot sauce, this versatile blend will elevate your appetizers and meals to the next level. Get ready to savor every spicy, tangy bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp (15g) lemon juice (15 ml)
- 1 tsp fresh or dried parsley (minced) (5 ml)
🥛Dairy & Eggs(2)
- 1¼ cups (280g) fat-free Greek yogurt (300 ml)
- fat-free Fairlife milkoptional
🧂Spices & Seasonings(5)
- 1 tsp fresh or dried dill (minced) (5 ml)
- 1/4 tsp garlic powder (1.25 ml)
- 1/4 tsp onion powder (1.25 ml)
- 1/4 tsp ranch seasoning (1.25 ml)
- salt to taste
🍯Sauces & Condiments(1)
- 1 tbsp (15g) white vinegar (15 ml)
📦Other(3)
- 2 tbsp (30g) zero-calorie buffalo sauce (30 ml)e.g., Frank’s RedHot Buffalo
- 1 tsp fresh or dried chives (minced) (5 ml)
- 4 tbsp (60g) light mayo (60 ml)
👨🍳 Instructions
- 1
Add all ingredients (plus 2 tbsp milk) to a jar.
- 2
Stir until smooth.
- 3
Adjust thickness by adding fat-free Fairlife milk 1-2 tablespoons at a time until you get your desired consistency.
- 4
For best results, let it sit in the fridge for 15–30 minutes for flavors to meld.
- 5
Serve as a dip or dressing!
- 6
Tip: Fresh herbs are preferred for best flavor, but dried may be used for convenience.
💡 Pro Tips
- ✓Emulsify buffalo ranch by adding milk in 1-tablespoon increments while whisking vigorously to prevent breaking - the lecithin in milk stabilizes the fat-acid emulsion.technique1 tablespoon increments
- ✓Chill buffalo ranch for exactly 20-25 minutes to allow hydrocolloids in dried herbs to fully hydrate and flavors to reach equilibrium without over-thickening.timing20-25 minutes
- ✓Use cold Fairlife milk (38-40°F) for thinning because its ultra-filtered proteins create better suspension and won't destabilize at room temperature like regular milk.ingredient38-40°F
- ✓Bloom dried herbs in 1 teaspoon warm water for 2 minutes before adding to rehydrate cell walls and release 30% more volatile compounds than adding them dry.technique2 minutes, 30% more compounds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Buffalo sauce was invented in 1964 when Teressa Bellissimo ran out of bar snacks and tossed wings in hot sauce.
Buffalo Ranch
Dive into flavor town with this zesty buffalo ranch sauce, a protein-packed delight that’s perfect for both dipping your favorite snacks and drizzling over salads! Made with creamy Greek yogurt and a kick of hot sauce, this versatile blend will elevate your appetizers and meals to the next level. Get ready to savor every spicy, tangy bite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp (15g) lemon juice (15 ml)
- 1 tsp fresh or dried parsley (minced) (5 ml)
🥛Dairy & Eggs(2)
- 1¼ cups (280g) fat-free Greek yogurt (300 ml)
- fat-free Fairlife milkoptional
🧂Spices & Seasonings(5)
- 1 tsp fresh or dried dill (minced) (5 ml)
- 1/4 tsp garlic powder (1.25 ml)
- 1/4 tsp onion powder (1.25 ml)
- 1/4 tsp ranch seasoning (1.25 ml)
- salt to taste
🍯Sauces & Condiments(1)
- 1 tbsp (15g) white vinegar (15 ml)
📦Other(3)
- 2 tbsp (30g) zero-calorie buffalo sauce (30 ml)e.g., Frank’s RedHot Buffalo
- 1 tsp fresh or dried chives (minced) (5 ml)
- 4 tbsp (60g) light mayo (60 ml)
👨🍳 Instructions
- 1
Add all ingredients (plus 2 tbsp milk) to a jar.
- 2
Stir until smooth.
- 3
Adjust thickness by adding fat-free Fairlife milk 1-2 tablespoons at a time until you get your desired consistency.
- 4
For best results, let it sit in the fridge for 15–30 minutes for flavors to meld.
- 5
Serve as a dip or dressing!
- 6
Tip: Fresh herbs are preferred for best flavor, but dried may be used for convenience.
💡 Pro Tips
- ✓Emulsify buffalo ranch by adding milk in 1-tablespoon increments while whisking vigorously to prevent breaking - the lecithin in milk stabilizes the fat-acid emulsion.technique1 tablespoon increments
- ✓Chill buffalo ranch for exactly 20-25 minutes to allow hydrocolloids in dried herbs to fully hydrate and flavors to reach equilibrium without over-thickening.timing20-25 minutes
- ✓Use cold Fairlife milk (38-40°F) for thinning because its ultra-filtered proteins create better suspension and won't destabilize at room temperature like regular milk.ingredient38-40°F
- ✓Bloom dried herbs in 1 teaspoon warm water for 2 minutes before adding to rehydrate cell walls and release 30% more volatile compounds than adding them dry.technique2 minutes, 30% more compounds