Hot Honey Ranch

There’s something about homemade ranch that just hits differently. It’s fresher and creamier, and gives you complete control over the ingredients and flavors. Need more convincing to make homemade dressings? This hot honey ranch recipe from recipe creator Tyler Smith is better than anything you’ll find in a bottle.

Trendy hot honey is combined with from-scratch ranch for the perfect balance of sweet, spicy, creamy and tangy. Use the sauce to level up salads or roasted vegetables, or serve it as a dip for crowd-favorite finger foods like wings, chicken tenders and fries.

Ingredients for Hot Honey Ranch

• Mayonnaise: Mayo makes up one part of the rich, tangy base of the ranch dressing. Try one of our favorite mayonnaise brands, or whip up a batch of homemade mayo—it doesn’t get fresher than that!
• Sour cream: Sour cream adds a cool tang that balances the sweetness and heat of the hot honey. Full-fat sour cream gives the creamiest result, but light sour cream or plain Greek yogurt works if you want to lighten it up.
• Buttermilk: It may seem like this ranch is creamy enough already with both mayo and sour cream in the mix, but buttermilk is essential for giving ranch its signature tang and thinning the dressing to a pourable consistency. Don’t want to buy a carton? Make your own buttermilk by stirring 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and letting it sit for five minutes.
• Fresh herbs: Dill and parsley bring bright, garden-fresh flavor, while snipped chives add a gentle oniony bite. Dried herbs also work, but you’ll need to use less, and the flavor won’t be quite as fresh.
• Hot honey: The star ingredient, hot honey adds the perfect balance of sweetness and heat that sets this dressing apart. Find it in the condiment aisle, or make your own hot honey with just three pantry ingredients.
• Lemon juice: A citrusy lift balances the rich, creamy base. Fresh-squeezed lemon juice has the brightest flavor, but bottled juice works in a pinch.
• Chili oil: For an extra layer of heat and subtle smoky depth, add chili oil along with the hot honey. Start with a small drizzle for a gentle kick, or use the full tablespoon for a spicier finish.

Directions

Step 1: Mix the dressing

In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, chives, hot honey and lemon juice. Add the chili oil, too, if you want a little extra kick.

Editor’s Tip: For fewer dishes, add all the ingredients to a lidded jar and shake well until fully combined.

Step 2: Chill the dressing

Cover and refrigerate the dressing for at least 30 minutes before serving it to let the flavors meld.

Hot Honey Ranch Variations

• Add a garlicky kick: Add a clove of fresh, minced garlic for a punchy flavor and aroma, or stir in a pinch of garlic powder for a milder option.
• Take a shortcut: Skip chopping fresh herbs and mix in 1 to 2 tablespoons of ranch seasoning mix instead. It’s a quick pantry staple that still delivers that classic herby ranch flavor with no prep required.
• Adjust the heat: For a milder dressing, reduce the hot honey by 1 or 2 tablespoons. Prefer even more spice? Include the optional tablespoon of chili oil, or add a pinch of red pepper flakes, a scoop of minced jalapenos or a dash of hot sauce.
• Lighten it up: Swap in Greek yogurt for some or all the sour cream to make a lighter, tangier dressing with extra protein.
• Swap the herbs: Change up the flavor by swapping or adding fresh or dried basil, cilantro or tarragon in place of some of the dill and parsley.
• Make it dairy free: Use vegan sour cream, and create a non-dairy buttermilk by mixing a splash of white vinegar into a dairy-free milk alternative like almond milk or soymilk.

How to Store Hot Honey Ranch

Transfer the hot honey ranch to an airtight container or a sealed jar and refrigerate it. The dressing may separate as it sits, so give it a quick stir or shake before using it.

How long does hot honey ranch last?

Hot honey ranch will keep in the refrigerator for up to one week. Because it’s made with fresh herbs and dairy, it’s best enjoyed sooner for the freshest flavor.

Can you make hot honey ranch ahead of time?

Yes! This hot honey ranch dressing actually tastes better when made ahead. While the recipe suggests making it at least 30 minutes before serving, you can easily make it a few hours or a full day ahead to give the flavors more time to meld. If the dressing thickens in the fridge, stir in a splash of buttermilk to loosen it.

Hot Honey Ranch Tips

Do ranch and hot honey go together?

Surprisingly, yes! It may seem like an unexpected combination, but the creamy, tangy flavors of ranch dressing are a perfect match for hot honey’s sweet heat. The honey mellows the tang of the buttermilk, sour cream and mayonnaise, while the spice adds a kick that isn’t overpowering. The end result is a balanced dressing that’s both cool and spicy—perfect for livening up salads, wings, roasted veggies and more.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs for the fresh parsley, dill and chives in this hot honey ranch recipe. Just note that the flavor will be slightly less bright with dried herbs than with fresh ones.

Because dried herbs are more concentrated, you’ll need less. A good rule of thumb is a 3-1 fresh-to-dried herb ratio, which means you’ll need about a third the amount of fresh herbs called for in the recipe. For this recipe, use 1 teaspoon each of dried parsley and chives, and 2 teaspoons of dried dill.

What can you serve with hot honey ranch dressing?

This hot honey ranch dressing isn’t just for salads! Serve it as a dipping sauce with crispy chicken tenders, pizza, french fries, Tater Tots, chicken wings or raw veggies. It also works as a flavorful sauce for roasted veggies, or as a sweet-and-spicy spread for sandwiches.

Watch How to Make Tyler Smith's Hot Honey Ranch

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