Copycat Outback Steakhouse Ranch Dressing
A delicious version of Outback Ranch Dressing Recipe. Perfect for dipping, and salads.
Yield: 8
Calories: 117cal
Cost: $5
Materials
- ½ cup mayonnaise
- ¼ cup sour cream
- ⅛ cup buttermilk 2 tbsp.
- 1 tsp. white vinegar
- ¾ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- ½ tsp. course sea salt
- ¼ tsp. ground mustard
- ½ tsp. course ground black pepper (add a little extra if you like a bolder pepper flavor)
- ⅛ tsp. cayenne pepper Optional: for a subtle kick
Instructions
- Add the mayonnaise, sour cream, buttermilk, and white vinegar to a medium mixing bowl.
- Sprinkle in the garlic powder, onion powder, paprika, coarse sea salt, ground mustard, and black pepper. If you like a little heat, add the cayenne pepper.
- Whisk until the dressing is completely smooth and all of the seasonings are evenly combined.
- After mixing, take a little taste to see if it has enough of a spicy kick. If you need a little more add a little bit more of the cayenne pepper. Not too much. A little goes a long way. Taste again and add more if necessary.
- Mix well, cover, and place into the refrigerator for at least 30 minutes. For the best flavor, let it chill for 2 to 4 hours so the seasonings have time to blend together.
- Stir before serving. If the dressing thickens too much after chilling, whisk in a splash of buttermilk until it reaches your preferred consistency.
Notes
- Freshly cracked coarse black pepper gives this dressing its signature restaurant-style flavor.
- Letting the ranch chill before serving makes a noticeable difference in taste.
- Add an extra pinch of black pepper if you prefer a bolder, more peppery ranch like the one served at Outback Steakhouse.
Nutrition
Calories: 117cal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 96mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.2mg