Le Food Snob

Updated 1.16.2018.

To pep up your basic Ranch Dressing recipe, I added ancho chili powder and smoked paprika.

This recipe is inspired by dressing served when I worked as a bartender at The Chancery in Wisconsin. I could drink that stuff by the glassful.

Warning: it’s addicting. I thought took a plastic container full to a sit down fast food burger joint so I could dip my fries in it. Then I dipped in some onion strings. And my burger. The next thing you know that plastic container has been cleaned out.

If you omit the buttermilk altogether it makes a very thick dipping sauce, which is my preference. Otherwise you can thin it out to your liking.


  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • buttermilk, as needed
  • 2 cloves garlic, minced
  • 2 T. fresh chives, chopped (or to taste)
  • 1/4 c. fresh Italian flat leaf parsley (or to taste)
  • salt, to taste
  • pepper to taste
  • 1 1/2 tsp. ground ancho chili pepper
  • 1/2 tsp. smoked paprika


***Mix all ingredients in a bowl or shake in a jar until evenly blended.

If you don’t like smoked flavor, leave out the paprika. It definitely has a distinct smoked taste.

Recipe rating: 



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