Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups mayonnaise (Duke’s or Hellmann’s)
- 1/4 cup full-fat sour cream
- 1/2 cup cultured buttermilk, well-shaken and cold
- 2 tsp fresh lemon juice
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 1 tsp fine sea salt
- 1/4 tsp MSG (optional but recommended)
- 1/2 tsp ground white pepper
- 1/4 tsp dry mustard powder
- 1/4 tsp sugar
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely sliced fresh chives
- 1 tsp dried parsley
Do This
- 1) Whisk mayonnaise, sour cream, and buttermilk until ultra-smooth and thick.
- 2) In a small bowl, mix lemon juice with onion powder, garlic powder, salt, MSG, white pepper, dry mustard, and sugar; let stand 2 minutes to bloom.
- 3) Whisk the bloomed seasonings into the creamy base.
- 4) Stir in dill, chives, and dried parsley.
- 5) Taste; add a pinch more salt or white pepper if needed.
- 6) Cover and chill 2–24 hours; it thickens and the flavors meld.
- 7) Stir, adjust thickness (a spoonful of mayo to thicken or 1–2 tbsp buttermilk to thin), and serve cold.
Why You’ll Love This Recipe
- Extra-thick, cool, and clingy—built for dunking wings, veggies, and pizza crusts.
- Balanced tang and savory depth with fresh dill, onion, garlic, and a pinch of MSG.
- Simple pantry ingredients, no packets required, ready in 10 minutes of hands-on time.
- Tastes even better after a chill, and stays thick and spoonable for days.
Grocery List
- Produce: Fresh dill, fresh chives, 1 lemon
- Dairy: Cultured buttermilk, full-fat sour cream
- Pantry: Mayonnaise, onion powder, garlic powder, dried parsley, fine sea salt, ground white pepper, MSG (Ac’cent, optional), dry mustard powder, sugar
Full Ingredients
Dressing Base
- 1 1/4 cups mayonnaise (Duke’s or Hellmann’s)
- 1/4 cup full-fat sour cream
- 1/2 cup cultured buttermilk, well-shaken and cold
- 2 tsp fresh lemon juice
Dry Seasonings
- 1 tsp onion powder
- 3/4 tsp garlic powder
- 1 tsp fine sea salt
- 1/4 tsp MSG (optional but recommended)
- 1/2 tsp ground white pepper
- 1/4 tsp dry mustard powder
- 1/4 tsp sugar
Fresh Herbs
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely sliced fresh chives
- 1 tsp dried parsley (or 1 tbsp finely chopped fresh parsley)
Step-by-Step Instructions
Step 1: Chill your tools and prep the herbs
Place a medium mixing bowl and whisk in the fridge for 10 minutes to help the dressing set thicker. Finely chop the dill and chives, and measure all seasonings so they’re ready to go.
Step 2: Whisk the creamy base
In the chilled bowl, whisk together the mayonnaise, sour cream, and buttermilk until ultra-smooth and glossy, about 30–45 seconds. Aim for a thick but pourable base—like soft peaks on a spoon.
Step 3: Bloom the seasonings for deeper flavor
In a small cup, stir lemon juice with onion powder, garlic powder, salt, MSG, white pepper, dry mustard, and sugar. Let stand 2 minutes; the acids hydrate the powders, softening their edges and helping them disperse evenly.
Step 4: Combine and emulsify
Scrape the bloomed seasonings into the creamy base and whisk vigorously for 20–30 seconds until the dressing is uniform with no streaks. Stir in the dill, chives, and parsley. Taste and adjust salt or white pepper to your preference.
Step 5: Dial in the thickness
For an ultra-clingy dunk (Wingstop-thick), whisk in 2–3 tbsp additional mayonnaise or 1–2 tsp powdered buttermilk. For a looser, salad-friendly pour, whisk in 1–2 tbsp more buttermilk. Remember it thickens further as it chills.
Step 6: Chill to marry flavors
Transfer to a jar, cover, and chill at least 2 hours (best after 12–24 hours). The herbs hydrate, the spices mellow, and the dressing becomes extra thick and cohesive.
Step 7: Stir and serve
Stir before serving. Keep cold and serve with wings, tenders, veggie sticks, pizza crusts, or drizzle on salads. Ideal serving temperature is well-chilled.
Pro Tips
- Use thick, cultured buttermilk and full-fat mayo/sour cream for the best body.
- MSG adds that fast-food-style savoriness; if skipping, increase salt slightly and add 1/8 tsp mushroom powder or Parmesan instead.
- Rest time matters—2 hours minimum, 12–24 hours is when it tastes like the real deal.
- Powdered buttermilk is a secret thickener: whisk in 1–2 tsp for extra cling without more mayo.
- For spotless speckles, mince herbs very finely so they disperse evenly through the dressing.
Variations
- Jalapeño Ranch: Stir in 1–2 tbsp minced pickled jalapeños plus 1 tsp brine; add a pinch of cumin.
- Chipotle-Lime Ranch: Add 1–2 tsp minced chipotle in adobo and 1 tsp lime zest.
- No-MSG Ranch: Omit MSG; add 1 tbsp finely grated Parmesan and a pinch more salt.
Storage & Make-Ahead
Store in a sealed jar in the refrigerator for up to 7 days. The flavor deepens over the first 24 hours. Stir before each use. Not recommended for freezing. For make-ahead meal prep, you can also mix the dry seasonings (onion powder, garlic powder, salt, MSG, white pepper, dry mustard, sugar) in a small jar and keep at room temperature up to 3 months; whisk with the base and herbs when ready.
Nutrition (per serving)
Approximate per 2 tbsp: 130–140 calories; 13 g fat; 1 g carbs; 1 g protein; 260 mg sodium. Values will vary based on brands and any adjustments.
