Quick Fix BBQ Ranch Dressing

A lot of restaurant signature sauces start with simple, off-the-shelf ingredients. A restaurant near us starts with BBQ sauce and Ranch, just like with this quick fix BBQ Ranch dressing, and then adds a few other ingredients (such as crumbled cooked bacon) to make it different for different dishes, such as for dipping onion rings or chicken wings.
This quick fix BBQ Ranch dressing isn’t just for salads, that’s for sure. I squirted it on a big plate of French fries. I dipped grilled chicken wings in it. Just make sure you start with good, quality BBQ sauce and Ranch dressing. And don’t hesitate to use a spicy BBQ sauce, or one with a bit of smoky flavor to it.

Also try my dill Ranch dressing.

Easy BBQ Ranch Dressing

Course Dressing
Cuisine American
Servings 2 cups
Author Mike

Ingredients

  • 1 cup Ranch dressing
  • 1 cup BBQ sauce
  • Embellishments optional (crumbled cooked bacon, chili powder, cayenne, Sriracha, hot sauce, chopped fresh parsley, etc)

Instructions

  • Whisk together the two ingredients.
  • Add any embellishments and stir to combine.

Avocado Ranch Dressing

I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. I like my dressing pretty thick, so that’s how I made it. But if you prefer yours a little thinner, just add some more milk.
Avocado Ranch DressingAvocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos.

For a little more kick, try my jalapeno ranch dressing.

Avocado Ranch Dressing

Course Salad Dressing
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Author Mike

Ingredients

  • 2 ripe avocados halved, seed removed
  • 1 cup Ranch dressing
  • 1/2 cup milk plus more, if needed
  • 1/2 cup sour cream
  • 1/4 cup fresh squeezed lime juice
  • 2 teaspoons or more hot sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Kosher salt to taste

Instructions

  • Scoop out the avocado and place into a blender or food processor.
  • Add remaining ingredients except salt and process until smooth.
  • Taste, add salt as needed, and pulse a few more times to mix.
  • Refrigerate for one hour before serving.
  • Note: If the dressing gets too thick, stir in a bit more milk before serving.

Ciabatta and Sausage Dressing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey.
Ciabatta and Sausage DressingI had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this ciabatta and sausage dressing is just fantastic.

Also try my more traditional Thanksgiving Day dressing.

Ciabatta and Sausage Stuffing

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 -10 servings

Ingredients

  • 3 tablespoons. unsalted butter divided
  • 1 1 pound roll bulk sage breakfast sausage
  • 1 medium carrot diced
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • 2 cups turkey stock chicken stock can be substituted
  • 1/3 cup olive oil
  • 2 tablespoons freshly chopped parsley plus more for garnish
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rubbed sage
  • 1 12 ounce loaf ciabatta bread, cut into 1" pieces
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 F.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
  • Add remaining butter to the skillet and melt.
  • Add the carrot, onion and celery and saute until starting to soften.
  • Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
  • Season with salt and pepper.
  • Pour mixture into a 9" x 13" baking dish and spread out evenly.
  • Bake 30-35 minutes or until golden brown and hot.
  • Serve garnished with more parsley if desired.

Jalapeno Ranch Dressing

I could’ve gone the smooth, creamy, mellow Ranch dressing route. But no, I wanted a salad dressing that would sneak up on me and then hit me with a little kick. This jalapeno Ranch dressing has that bit of kick, but also a great pepper flavor. I’m not a big fan of jalapeno-infused flavors where I can’t still taste the fact that the jalapeno is a pepper. This jalapeno Ranch dressing has that and more.
Jalapeno Ranch DressingThe dressing thickens a bit as it sits. If it gets too thick for your liking just add a bit more buttermilk, stir, and serve. This dressing is also great as a dip for vegetables or chips. Use less buttermilk to make a thick, spicy dressing for hamburgers, wraps, or sandwiches.

For a little less kick, try my avocado ranch dressing.

Jalapeno Ranch Dressing

Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Mike

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 jalapenos stemmed, seeded, chopped
  • 2 cloves garlic minced
  • 2 green onion chopped
  • Juice of 1 lime approximately 2 tablespoons
  • 1 large handful cilantro stems removed
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place all ingredients into a food processor or blender and process until smooth.

Copycat Panera Strawberry Poppy Seed Dressing

Strawberries are in season. I’ve been waiting for this moment to make this copycat of Panera’s strawberry poppy seed dressing. My patience was definitely rewarded. This could easily be my favorite dressing of all time. Smooth strawberry flavor with just a bit of sweetness. White balsamic vinegar, while not as cheap as the dark version, is more mellow and adds a great tang.
Copycat Panera Strawberry Poppy Seed DressingI was curious what makes white balsamic vinegar more gentle than dark, so I Googled it. Turns out dark balsamic vinegar is aged for at least twelve years in barrels that have been fired and were previously used for other batches of balsamic vinegar. White balsamic vinegar, on the other hand, is aged at least twelve years in new barrels that have not been fired or used before. That explains the cleaner flavor! It’s perfect in this copycat Panera strawberry poppy seed dressing.

After I use up this batch of dressing (read: tonight), I think I’ll try the same recipe but using raspberries instead. Or peaches. I think this same approach could work well with any good in-season fruit.

Also try my copycat of Chipotle’s Honey Vinaigrette.

Copycat Panera Strawberry Poppy Seed Dressing

Course Salad Dressing
Cuisine American

Ingredients

  • 2 cups chopped strawberries
  • 1/2 cup white balsamic vinegar or regular, but the dressing will be darker
  • 1/4 cup canola oil
  • 1 tablespoon stevia or your favorite no-calorie sweetener
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1 tablespoon poppy seeds

Instructions

  • Combine all of the dressing ingredients except the poppy seeds together in a high-speed blender or food processor and mix until smooth.

Spicy Creamy Coconut Salad Dressing

I smoked a few shrimp the other day since I already had the smoker going. I figured they’d be great in a Cobb salad, and I was right. For some reason, I was hankerin’ for a nice creamy dressing to top off the salad. But not any ole wimpy dressing. Something with a kick, something spicy. And something that makes you think about the tropics. Like coconut. I love the taste and creaminess of coconut so I made a spicy creamy coconut salad dressing that satisfied all of my cravings!

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but is great as a dip for veggies.
Spicy Creamy Coconut Salad DressingI love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Also try my Cajun dip and salad dressing and my Honky Tonk sweet and spicy salad dressing.

Spicy Creamy Coconut Salad Dressing

Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Author Mike

Ingredients

  • 1/2 cup coconut milk
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Freshly ground black pepper and Kosher salt to taste

Instructions

  • Whisk together all ingredients.
  • Refrigerate until ready to use.

Spicy Avocado Salad Dressing

I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
Spicy Avocado Salad DressingThis dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Spicy Avocado Salad Dressing

Course Salad Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups
Author Mike

Ingredients

  • 2 ripe avocados chopped
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 medium jalapeno pepper seeded, chopped
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Place all but the salt and pepper into a blender and pulse until smooth.
  • Season with salt and pepper and pulse a few more times.
  • If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps. Refrigerate for up to two days.

Cajun Dip and Salad Dressing

This Cajun dip and salad dressing goes great over a salad, and it is also fantastic as a dip for everything from veggies to onion rings, to chicken nuggets. Adjust the Cajun seasoning, to taste. I’d use a bit less Cajun seasoning when making a salad dressing and a bit more when making a dip. The end result will taste better if you use a homemade Cajun seasoning mix or a store-bought one that has less salt.

Cajun Dip and Salad DressingWe served the dressing over a simple wedge salad. We love the crispy freshness of iceberg lettuce.

I use Duke’s mayonnaise whenever I can get it. It has a less-sweet flavor than the other mayonnaise you get in your local grocery store since it does not have any added sugar.

Also try my spicy creamy coconut salad dressing.

Cajun Dip and Salad Dressing

Course Dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Mike

Ingredients

  • 1/4 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1-3 tablespoons Cajun seasoning preferably low-salt

Instructions

  • Whisk together all of the ingredients.
  • Chill until ready to serve.

Herb Dipping Sauce

Although I made this herb dipping sauce as a sauce for rosemary chicken wings, it also makes a great salad dressing or a chimichurri-like sauce for grilled meats. It definitely packs a nice herby flavor. That was the point!

Rosemary Chicken Wings with Herb Dipping Sauce The herb dipping sauce really complimented the herby flavor of the chicken wings. You instead of dipping the chicken into the sauce you could brush it directly onto the chicken. Split chicken breasts or quarters, grilled to perfection and brushed with the sauce is absolutely divine (and different)!

I could not find fresh oregano so I used dried. Fresh would definitely go with the ‘fresh’ theme of this sauce, so if you have it, use it. Just start with a little a taste to see if you need to add more.

Herb Dipping Sauce

Prep Time 5 minutes
Total Time 5 minutes
Author Mike

Ingredients

  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves stems removed, chopped
  • 2 teaspoons dried oregano
  • 1 cup fresh parsley chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup warm water
  • 1/2 cup olive oil or more if using as a dressing or chimichurri sauce, if desired
  • 2 tablespoons lemon juice

Instructions

  • Process garlic in a food processor for 20 seconds.
  • Add the remaining ingredients and process until smooth. Add more oil as desired.

Ranch Dressing Mix

It seems like forever that I’ve been searching for a replacement for those rather expensive packets of dried Ranch dressing mix you can buy at the store. Finally, I’ve found the perfect one. And the nice thing about making the mix at home is that I can tweak it a bit for my own tastes. For me that means a bit more dill.
Ranch Dressing Mix

This recipe for Ranch dressing mix requires dry buttermilk. I found it near the canned and powdered regular milk in our grocery store. Although it wasn’t cheap, it’ll make a very big batch of dressing mix, more than making up for the cost versus the packaged stuff.

Ranch Dressing Mix

Course Dressing Mix
Cuisine American
Author Mike

Ingredients

  • 1/2 cup dry buttermilk
  • 1 tablespoon dried parsley crushed
  • 1 teaspoon dried dill weed
  • 1 teaspoon onion powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground pepper

Instructions

  • Combine all ingredients. Crush in a mortar or pestle or pulse a few times in a spice blender.
  • Store in an air-tight container.
  • To make salad dressing combine 1 tablespoon of the mix with 1 cup mayonnaise and 1 cup milk.
  • For use in recipes, substitute 1 tablespoon of mix for each envelope required.