Copycat Popeyes Blackened Ranch Sauce Recipe

Why You’ll Love This Recipe

• Extra-thick and dunkable: A scoopable ranch that clings to fries, tenders, and sandwiches.
• Bold blackened flavor: Smoked paprika, cracked pepper, and cayenne bring the peppery, smoky edge.
• Garlicky and bright: Fresh garlic plus garlic powder, finished with lemon juice and zest.
• Better after a chill: Just 30 minutes in the fridge makes it taste more like your favorite fast-food dip.

Grocery List

• Produce: 1 lemon, 1 small garlic clove
• Dairy: sour cream, cultured buttermilk
• Pantry: mayonnaise, neutral oil (avocado/canola/vegetable), smoked paprika, cayenne pepper, coarsely cracked black pepper, garlic powder, onion powder, dried dill, dried parsley, kosher salt (or fine salt)

Full Ingredients

Ranch Base (extra-thick)

• 1/2 cup (120 g) mayonnaise
• 1/3 cup (80 g) sour cream
• 3 tbsp (45 ml) cultured buttermilk

Blackened-Style Seasoning

• 1 tsp smoked paprika
• 1 1/2 tsp coarsely cracked black pepper
• 1/4 tsp cayenne pepper (plus more to taste)
• 1 tsp neutral oil (avocado/canola/vegetable), for blooming spices

Garlic, Herbs, and Tang

• 1 small garlic clove, finely grated (about 1 tsp garlic paste)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 1/4 tsp kosher salt (Diamond Crystal) or 3/4 tsp fine sea/table salt

Optional (fine-tuning)

• Up to 1 additional tbsp (15 ml) buttermilk, to loosen the sauce if you want a thinner drizzle
• Extra pinch of cayenne, for more heat
• Extra cracked black pepper, for a more aggressive “blackened” bite

Step-by-Step Instructions

Step 1: Bloom the smoky pepper spices

Add 1 tsp neutral oil to a small skillet or saucepan. Warm it over medium-low heat for 30 seconds (aim for about 275°F/135°C surface temperature if you happen to use an infrared thermometer).

Stir in the smoked paprika, cracked black pepper, and cayenne. Cook, stirring constantly, for 60 seconds until very fragrant. Do not let it scorch.

Step 2: Cool the spiced oil so the ranch stays thick

Immediately scrape the spiced oil into a small bowl (this stops the cooking). Let it cool for 5 minutes. It can be warm, but it should not be hot when it hits the dairy.

Step 3: Whisk the thick ranch base until smooth

In a medium bowl, whisk together mayonnaise and sour cream until completely smooth and glossy, about 20 seconds. This is the foundation for that extra-thick, clingy texture.

Step 4: Add buttermilk, garlic, herbs, lemon, and salt

Whisk in the buttermilk, lemon juice, lemon zest, grated fresh garlic, garlic powder, onion powder, dried dill, dried parsley, and salt.

Whisk for 30 seconds to fully hydrate the dried herbs and distribute the garlic evenly.

Step 5: Whisk in the blackened seasoning for the signature speckle

Pour in the cooled spiced oil. Whisk until the sauce looks evenly speckled with paprika and pepper, about 15–20 seconds. The sauce should be thick enough to coat a spoon.

Step 6: Chill to thicken and deepen the flavor

Cover and refrigerate for 30 minutes (or up to 24 hours) before serving. This rest time makes a big difference: the garlic mellows, the pepper reads bolder, and the texture tightens into a proper dunking sauce.

Step 7: Taste, adjust, and serve

Taste and adjust seasoning to your liking:

• For more heat: add an extra pinch of cayenne.
• For more tang/brightness: add 1–2 tsp lemon juice.
• For a slightly looser dip: whisk in 1–3 tsp buttermilk until it’s just how you like it.

Serve cold with chicken tenders, wings, fries, onion rings, or as a sandwich spread.

Pro Tips

• Don’t skip the spice-bloom: Warming the paprika and pepper in oil gives a deeper smoky flavor and a more “blackened” aroma than adding dry spices straight to the bowl.
• Use cultured buttermilk: It’s thicker and tangier than milk with vinegar, and it helps keep the sauce rich without getting runny.
• Grate the garlic: A microplane (or the finest side of a grater) makes a smooth garlic paste that disappears into the ranch instead of leaving chunks.
• Chill before judging: The pepper and garlic can taste sharp right away. After 30 minutes, it rounds out and tastes more like a fast-food style dip.
• Control the thickness: For extra-thick “dunk” texture, keep the buttermilk at 3 tbsp. For drizzle texture, add up to 1 additional tbsp.

Variations

• Extra-blackened version: Increase cracked black pepper to 2 tsp and smoked paprika to 1 1/2 tsp. Add cayenne in 1/8 tsp increments until it hits your heat level.
• Sandwich spread version: Replace the buttermilk with 2 tbsp buttermilk (instead of 3) for a thicker, mayo-like consistency that won’t drip.
• Fresh herb version: Swap dried herbs for fresh: use 1 tbsp finely chopped fresh dill and 1 tbsp finely chopped fresh parsley (add them right before chilling).

Storage & Make-Ahead

Store the sauce in an airtight container in the refrigerator for up to 5 days. For best flavor and thickness, make it at least 30 minutes ahead (and up to 24 hours ahead). Stir before serving. Do not freeze; dairy-based sauces tend to separate and turn grainy after thawing.

Nutrition (per serving)

Approximate, per 2 tbsp serving (1/8 of recipe): 110 calories, 11 g fat, 1 g carbs, 0.5 g protein, 170 mg sodium.