Best Barbecue Ranch Dressing Recipes

Barbecue Ranch Dressing image

Provided by Brookelynne26

Time 1h

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 10

1 garlic clove, minced
3/4 cup mayonnaise
1/2 cup buttermilk
2 -3 tablespoons barbecue sauce
2 teaspoons apple cider vinegar
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
kosher salt and fresh black pepper

Steps:

Whisk the garlic, mayonnaise, buttermilk, and 2 tablespoons barbecue sauce together in a medium bowl. Add the remaining ingredients and whisk until smooth. Taste and add more barbecue sauce if desired and season with salt and pepper. Cover and chill for at least 1 hour.

Nutrition Facts : Calories 64.5, Fat 5, SaturatedFat 0.8, Cholesterol 4.2, Sodium 135.9, Carbohydrate 4.6, Fiber 0.1, Sugar 1.6, Protein 0.6

Barbecue Ranch Dressing image

Categories Sauce Chill

Yield makes 1 1/2 cups

Number Of Ingredients 10

1 garlic clove, minced
3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons Neely's Barbecue Sauce (page 25)
2 teaspoons apple-cider vinegar
1 teaspoon Neely's Barbecue Seasoning (page 22)
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Whisk the garlic, mayonnaise, buttermilk, and Neely's Barbecue Sauce together in a medium bowl. Add the vinegar, Neely's Barbecue Seasoning, onion powder, dill, chives, and parsley, and whisk until smooth. Cover and chill for 1 hour to allow flavors to meld.

Wedge Salad With Barbecue Ranch Dressing image

Provided by @MakeItYours

Number Of Ingredients 13

1 head iceberg lettuce, cut into 4 wedges
2 -4 tablespoons bacon bits
1/2 cup chopped tomato
1/4 cup corn
1/4 cup chopped red onion
1/2 cup barbecue sauce
1/4 cup ranch dressing
1/4 cup mayonnaise
1 teaspoon lemon juice
1 minced garlic clove
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Wisk together the barbecue sauce, Ranch dressing, mayonnaise, lemon juice, garlic, red pepper flakes, salt, and pepper together in a bowl.
Let chill in the refrigerator for 10 minutes before putting on the salad.
Core the iceberg lettuce and take out any discolored leaves.
Cut the head into 4 wedges.
Mix together the bacon bits, chopped tomatoes, corn, and red onion in a bowl.
Top each wedge with the bacon, tomatoes, corn, and onion mixture.
Right before you serve the salad, top each wedge with as much of the dressing as you like.

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