Go Back
–+ servings

Copycat Wingstop Ranch Recipe

The viral, 5-minute Wingstop ranch copycat with over 20 million views. Made with a fresh dairy emulsion of mayo, sour cream, buttermilk, and fresh herbs for the ultimate restaurant-style dip.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16
Course: Appetizer
Cuisine: American
Calories: 122
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Sour Cream
  • 1 cup Mayonnaise
  • 1/2 cup Buttermilk Keep an extra 1/2 cup to use to adjust the consistency
  • 2 tbsp Fresh Chives Finely chopped
  • 2 tbsp Fresh Parsley Finely chopped
  • 2 tbsp Fresh Dill Finely chopped
  • 1 clove Garlic Grated
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Lemon Juice

Equipment

Method
 

  1. Build the Base: In a large mixing bowl, add the sour cream, mayonnaise, and an initial 1/2 cup of buttermilk.
    Pouring buttermilk into the base for the Copycat Wingstop Ranch Recipe
  2. Add the Aromatics: Add the finely chopped chives, parsley, and dill. Use a microplane to grate the garlic clove directly into the bowl.
    Fresh chives finely chopped for Copycat Wingstop Ranch Recipe
  3. Season & Brighten: Add the salt, black pepper, and a fresh squeeze of lemon juice.
    Adding aromatics to the Copycat Wingstop Ranch Recipe
  4. Emulsify: Whisk everything together vigorously until the mixture is completely smooth and the herbs are evenly suspended.
  5. The Consistency Check: Lift your whisk to check the thickness. If you prefer a thinner, drizzle-friendly restaurant consistency, continuously whisk while streaming in a little more buttermilk until you reach your desired texture.
    Checking the consistency of the Copycat Wingstop Ranch Recipe
  6. Store & Chill: Transfer the ranch to an airtight deli container with a lid. While you can eat it immediately, the flavors are best after chilling in the fridge for 12 to 24 hours.

Nutrition

Serving: 2tbspCalories: 122kcalCarbohydrates: 1gProtein: 1gFat: 13gSaturated Fat: 3gSodium: 350mgSugar: 1g

Notes

Recipe Notes (Food Science Tips)

  • Fresh Herbs Only: Do not substitute dried herbs! Dried herbs take hours to hydrate and won't release the necessary essential oils to flavor the fat base properly.
  • Grate, Don't Mince: Grating the garlic on a microplane bursts more of the garlic's cell walls, releasing the compound allicin for a much stronger, punchier flavor that distributes evenly without raw garlic chunks.
  • Shelf Life: Because this relies on fresh dairy (unlike shelf-stable bottled dressings), store it in the refrigerator and consume it within 7 to 10 days.

Tried this recipe?

Let us know how it was!