Mexican Ranch Dip

This easy Mexican Ranch Dip recipe mixes salsa, mayo, buttermilk, and spices for a bold, creamy dip, and it's ready in minutes. Serve with chips, drizzle on tacos, or use as a veggie dip.

Mexican Ranch Dip is what happens when creamy ranch dressing meets fresh salsa and a hint of spice. It is bold, tangy, and a little bit addictive!

I like to think of it as the cousin of classic ranch dip, but with a fiesta personality.

The salsa adds texture and big flavours, while the ranch base keeps everything cool and creamy.

This dip takes only a few minutes to make. Toss everything in the blender, pulse, chill, and it is ready. I recommend letting it rest in the fridge for half an hour before serving. That short rest helps the flavors blend together and the texture thicken.

We use this dip in a lot of ways. As a chip dip of course, but we also slather it onto tacos and serve it with veggies.

Then there's my personal favorite way to enjoy it: smothered onto grilled corn on the cob. Yum!

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Serving Suggestions
• Substitutions
• Variations
• Mexican Inspired Recipes
• Storage, Freezing, and Make Ahead Advice
• Recipe Tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• It only takes 5 minutes.
• Ingredients are pantry-friendly.
• It pairs with chips, tacos, veggies, and grilled meats.
• It tastes creamy and smoky with a tangy kick.
• It can double as a salad dressing or sandwich spread.
• It is make-ahead friendly.
• You can adjust the spice level easily.

Ingredients

• Salsa. This brings zest, acidity, and texture. I prefer a medium salsa for balance, but mild or hot both work. You can use homemade salsa or jarred.
• Mayonnaise. Creates the creamy base. You can substitute Greek yogurt or sour cream if you prefer.
• Buttermilk. Adds tang and thins the dip slightly. If you do not have buttermilk, mix milk with a splash of vinegar or lemon juice.
• Ranch seasoning. Hidden Valley is classic, but any ranch mix works. Two tablespoons equals one packet.
• Lime juice. Fresh lime brightens the dip and balances the creaminess.
• Ground cumin. Adds warm, earthy depth.
• Chili powder. Brings a gentle smoky heat without overpowering.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this Mexican Ranch Dip recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Add the salsa to a blender and pulse a few times to make it a bit smoother. Then add the mayonnaise, buttermilk, ranch seasoning, lime juice, cumin and chili powder to a blender and pulse briefly to combine.

For best results, let it rest in the fridge for at least 30 minutes for the flavors to blend and the dip to thicken.

Store in the refrigerator for up to 1 week.

Serving Suggestions

• Dip for tortilla chips, crackers, or veggies.
• Topping for baked potatoes or sweet potatoes.
• Spread for sandwiches, wraps, or burgers.
• Sauce for tacos, burritos, or quesadillas.
• Dressing for salads or slaws (you may need to thin it out with a little more buttermilk).
• Drizzle on grilled or roasted vegetables.
• Dip for chicken wings or tenders. Try these Spicy Fried Chicken Wings.
• As a topping for nachos or loaded fries.
• Dip for taquitos or flautas
• Spread on fried shrimp, salmon kabobs, or other seafood.

Substitutions

• For the mayonnaise, you can substitute sour cream or plain yogurt.
• If you don't have buttermilk, you can substitute milk. Use it plain, or stir 1 teaspoon of lemon juice into it, then let it sit for a few minutes. It will curdle slightly and turn into buttermilk.
• If you don't have ranch seasoning, you can substitute 1 tablespoon (total) of dried parsley, chives, and dill.
• For the lime juice, you can substitute lemon juice.
• If you don't have ground cumin, you can omit it altogether or substitute ½ teaspoon of ground coriander.
• Chili powder can be omitted altogether or substitute ½ teaspoon of cayenne pepper.
• You can also add some diced jalapeños or chopped cilantro for extra flavor and texture.

Variations

• Use sour cream instead of mayonnaise for a tangier base.
• Add fresh chopped cilantro for a burst of freshness.
• Stir in diced jalapeño for more heat.
• Use chipotle chili powder for a smoky kick.
• Add shredded cheddar cheese for a cheesy version.
• Mix in roasted corn kernels for texture.
• Blend in avocado for a creamy green version.
• Swap salsa for pico de gallo for chunkier texture.
• Use Greek yogurt for a lighter version.
• Stir in black beans for extra protein and heartiness.

Mexican Inspired Recipes

If you love this dip, be sure to try these other Mexican and Tex-Mex-inspired recipes!

Mango Corn Salsa
Lime Crema
Tex Mex Air Fryer Stuffed Mushrooms
Sheet Pan Nachos

Storage, Freezing, and Make Ahead Advice

• Storage. Keep in an airtight container in the fridge for up to 4 days.
• Freezing. Not recommended, as the mayo and buttermilk will separate.
• Make ahead. This dip tastes better after resting for at least 30 minutes. You can make it a day in advance for the best flavor.

Recipe Tips

• Blend the salsa first before adding other ingredients. This keeps the dip smooth.
• Chill before serving. The flavor improves and the texture thickens.
• Taste and adjust seasoning. You may want more lime juice or a pinch of salt.
• Use a high-quality salsa. It is the main flavor driver.
• If the dip is too thin, stir in a little more mayonnaise or ranch seasoning.

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