Cajun Ranch

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This homemade Cajun Ranch recipe is creamy and tangy with a spicy kick. This ranch dressing will bless fried chicken, french fries, or a salad and use it for a boost to anything.

Cajun Ranch

Growing up in New Orleans, I have a special relationship with Cajun ranch dressing; like really special. I only started eating vinaigrette on my salads when I became a Chef. Who am I kidding? It’s still my favorite salad dressing.

The first time I ever had Cajun ranch was at the Wing Shack underneath the Claiborne bridge. 

After that, my life was completely changed. Now, whenever I have wings, fries, or chicken nuggets, I have to have cajun ranch dipping sauce, or my tastebuds won’t dance like they’re supposed to.

This recipe was inspired because I’m tired of all of the processed and preservatives used in items we buy at our local grocery store. So I hope you enjoy my homemade cajun ranch recipe. Let’s jump into how to whip it up!

What is ranch dressing made of?

My Cajun ranch dressing recipe is made with buttermilk, mayonnaise, dill, Worcestershire, garlic powder, onion powder, salt, white vinegar, and Cajun seasoning. Some ranch recipes call for sour cream instead of mayonnaise.

Who Invented Ranch Dressing?

Ranch Dressing is a delicious condiment that was invented by a Black cowboy from Nebraska, Steve Henson.

The story of ranch dressing is the story of one Black man’s runaway success with a little recipe that he & his wife concocted to help feed workers and their communities. Steve Henson started his life riding the rails away from the Great Depression and ended it as a successful inventor.

To summarize, Steve Henson invented ranch dressing to keep his work crews in Alaska happy before retiring from a successful plumbing career to Santa Barbara, CA. But, growing restless and wanting to try his hand at ranching, he purchased a ranch that he renamed Hidden Valley Ranch.

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Key Ingredients

Here are the ingredients you’ll need for this Cajun ranch dressing.

Mayonnaise

Mayonnaise gives the buttermilk ranch the right thickness and texture. I see people using sour cream, and you can use it for a swap, but mayo gives it a better texture and flavor since the buttermilk provides enough tang. 

Buttermilk

As a Southerner, I love anything with buttermilk in it. Using full-fat buttermilk will do a couple of things. First, it will give your ranch dressing the right tang and flavor. Second, it will give your ranch recipe the right consistency.

Savory Cajun seasoning

I love using Savory Cajun seasoning because it’s low-sodium, preservative, and msg free. It also has a kick similar to cayenne pepper, which I love!

Dill Weed

You can use fresh chopped dill, but I always end up throwing it away, so I use dry dill weed because it’ll last longer. For every time I make this fantastic homemade ranch dressing.

Seasonings

Online you can find a variety of herbs and spices combinations, but the main ones you need to have are garlic powder, onion powder, black pepper, and salt. Of course, don’t forget the dill weed and parsley for color.

Sugar

A little sugar goes a long way to help balance all the tang (acid) from the buttermilk. 

Worcestershire Sauce

This is my secret ingredient; a little splash wakes up the flavor!

Cajun Ranch Wings

How to make Homemade Cajun Ranch recipe?

I want my Cajun ranch to become your new favorite salad dressing, dipping sauce, and condiment!

In a medium bowl, whisk mayonnaise, buttermilk, parsley, Cajun seasoning, garlic powder, onion powder, dill weed, sugar, black pepper, salt, vinegar, and Worcestershire sauce until smooth. Serve immediately or refrigerate for 2 hours before using for the best flavor.

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Pro Recipe Tips & Tricks

After making this creamy ranch dressing, I have a few notes that’ll make it easy on you every time.

  • Use quality mayonnaise. My favorite is Blue Plate Avocado or Olive Oil.
  • Low-fat buttermilk is fine, but if you can find Bulgarian buttermilk, get it!
  • Use granulated garlic powder for the best flavor. Granulated spices blend with other ingredients better.
  • Use granulated onion powder for the best onion flavor.
  • If you want more heat, add 1/2 teaspoon of cayenne pepper or hot sauce to the cajun ranch sauce.
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FAQs

Here are the questions

How is ranch different from mayo?

Mayo and ranch dressing are two different types of condiments. Mayo is thicker in consistency, while ranch dressing is thinner and smoother. Ranch dressing is also commonly used as a dipping sauce or on salads, whereas mayo is not typically used for salad dressings.

What is the main flavor of ranch?

The main flavor in ranch is buttermilk, garlic, onion, and dill.

Is buttermilk ranch better than regular ranch?

They should be the same since buttermilk is the base ingredient in ranch dressing. If you see buttermilk, it’s just great marketing from the food company.

What does Cajun ranch taste like?

Cajun ranch dipping sauce has the same great creamy buttermilk dill flavor of the traditional ranch. It’s just spicer from the addition of hot sauce, cayenne pepper, or Cajun seasoning.

What can you serve Cajun ranch with?

You can serve Cajun ranch over french fries and onion rings, with or over chicken wings, and use it as a dipping sauce for vegetables or as a sandwich spread for burgers.

How to leftover Cajun ranch recipe?

Cajun ranch is best 7 days after making but will remain fresh in an airtight container for 30 days in the fridge. I don’t recommend freezing the sauce.

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More Recipes

I’m confident you’ll enjoy this ranch dressing, so here are some recipes you can drizzle or dip in your new favorite sauce.

Latest Recipe Video:

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Before You Begin

Before getting started, here are the steps I use to get organized. 

Step 1 : Get all ingredients for the cajun ranch out and on the counter.

Step 2 : Measure everything out.

Step 3 : Follow the recipe and get ready for the best homemade ranch sauce you’ve ever had!

I hope you enjoy this delicious cajun ranch recipe and will give it a try. Please leave me a comment and a star rating below if you do. I love hearing from readers and always appreciate your feedback.

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Cajun Ranch

Kenneth Temple
This homemade Cajun Ranch recipe is creamy and tangy with a spicy kick. This ranch dressing will bless fried chicken, french fries, or a salad and use it for a boost to anything.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine Cajun, Creole
Servings 6 persons
Calories 273 kcal

Ingredients
  

  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 1 tablespoon dried parsley
  • 1 teaspoon Savory Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dill weed
  • ½ teaspoon sugar
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon white vinegar
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • In a medium bowl, whisk mayonnaise, buttermilk, parsley, Cajun seasoning, garlic powder, onion powder, dill weed, sugar, black pepper, salt, vinegar, and Worcestershire sauce until smooth. Serve immediately or refrigerate for 2 hours before using for best flavor.

Notes

Pro Recipe Tips & Tricks
After making this creamy ranch dressing, I have a few notes that’ll make it easy on you every time.
  • Use quality mayonnaise. My favorite is Blue Plate Avocado or Olive Oil.
  • Low-fat buttermilk is fine, but if you can find Bulgarian buttermilk, get it!
  • Use granulated garlic powder for the best flavor. Granulated spices blend with other ingredients better.
  • Use granulated onion powder for the best onion flavor.
  • If you want more heat, add 1/2 teaspoon of cayenne pepper or hot sauce to the cajun ranch sauce.
Storage:
Cajun ranch is best 7 days after making but will remain fresh in an airtight container for 30 days in the fridge. I don’t recommend freezing the sauce.

Nutrition

Calories: 273kcalCarbohydrates: 3gProtein: 1gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 18mgSodium: 461mgPotassium: 67mgFiber: 0.3gSugar: 2gVitamin A: 231IUVitamin C: 1mgCalcium: 34mgIron: 0.3mg
Keyword Cajun ranch, Cajun ranch sauce, Cajun ranch dressing, Cajun ranch recipe,
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