Creamy, tangy, and herby ranch that hits that Wingstop-style vibe in minutes. Perfect for wings, fries, veggies, and basically anything that deserves a dunk.
By Matt Campbell
Ranch is not just a dip. It is a decision. And when the decision is Wingstop-style ranch, you are signing up for something extra: cool, tangy, herby, and just rich enough to make spicy wings feel like a warm hug.
This copycat-style version is the one I make when I want that familiar Wingstop-ish flavor at home without relying on seasoning packets. It is fast, friendly to your grocery store, and it actually tastes better after a quick rest in the fridge, which is great news for your future self.
Refrigerate: Store in a tightly sealed jar or container for up to 3 to 5 days. If it smells off, looks separated beyond a quick stir, or tastes funky, toss it and make a fresh batch.
Stir before serving: Buttermilk and mayo can separate slightly over time. A quick stir brings it right back.
Do not freeze: Mayo-based sauces tend to split and get grainy after thawing. This one is best fresh from the fridge.
Food safety note: If it has been sitting out for more than 2 hours, play it safe and toss it.
A lot of people describe it as extra tangy, very savory, and super dip-friendly. Many copycat versions lean into buttermilk for that signature tang, plus a bold garlic and onion base. Some home versions also add a little dill and (optionally) a pinch of MSG to mimic that subtle restaurant-style savoriness. Exact formulas can vary, so this recipe aims for the vibe, not a lab-perfect clone.
Yes. Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar, let it sit 5 minutes, then use it. Real buttermilk tastes best, but the quick version gets you close.
Start with 1/3 cup buttermilk, then add more only if you want it looser. If you want it extra thick, add 1 to 2 tablespoons more mayo or sour cream, then taste and adjust salt.
Whisk in an extra splash of buttermilk, 1 tablespoon at a time, until it pours the way you like.
No. It is optional and totally personal preference. It is just an easy way to get that subtle “restaurant” savoriness. If you skip it, consider adding a tiny pinch more salt and a little extra garlic powder.
For a truer, runnier consistency, swap the sour cream for extra mayonnaise. Use 1 cup mayo total and keep the buttermilk at 1/2 cup (or a splash more) until it is as pourable as you want.
I started making this after one too many wing nights where the wings were great but the ranch situation was tragic. You know the kind: watery, bland, tastes like it saw an herb once in 2009. So I started chasing that Wingstop-style punch, the one that makes you keep dipping even when you swear you are done. The secret for me was leaning harder into dill, letting it rest in the fridge, and not being afraid of a little MSG when I want that fast-food nostalgia (optional, always). It is low drama, high reward, and it makes every wing night feel like it has a plan.
Optional add-ins if you want to tweak:
Allergen note: Contains egg (mayo) and dairy (sour cream, buttermilk).
Whisk the base. In a medium bowl, whisk together the mayonnaise and sour cream until smooth.
Add the tang. Whisk in 1/3 cup buttermilk (start here for a dip texture) plus the lemon juice until creamy and cohesive. If you want a thinner, more pourable ranch, whisk in more buttermilk a splash at a time up to 1/2 cup total.
Season like you mean it. Add dill, parsley, garlic powder, onion powder, salt, pepper, and MSG if using. Whisk again.
Taste and adjust. Want more pop? Add a few drops more lemon. Want it saltier? Add a pinch of salt. Want it more herby? Add a pinch more dill.
Chill for best flavor. Transfer to a jar, cover, and refrigerate for at least 30 minutes. Overnight is even better.
Serve. Stir once more and serve with wings, fries, veggie sticks, pizza, or anything that needs a creamy, tangy sidekick.
Pro Tip (purist mode): For a thinner, more classic Wingstop-style consistency, swap the sour cream for more mayo (use 1 cup mayo total) and thin with buttermilk to taste.
