Hot Honey Ranch Tenders

My friend Sarah brought this to a summer backyard cookout and honestly, I ended up eating half the bowl with a spoon while standing by the chip bowl. The sweet heat hits differently when you're three drinks in and someone's laughing too loud at their own joke.

Now I make a batch every Sunday because my teenage kids will inhale anything if there's dip involved. Last week I caught my daughter drizzling it on her pizza which sounds wrong until you try it and realize she's actually a genius.

Ingredients

• Mayonnaise: Use real mayo not that weird light stuff because the fat carries all the flavor
• Sour cream: Adds the tang that makes ranch actually taste like ranch
• Hot honey: Buy the good stuff or mix regular honey with your favorite hot sauce
• Buttermilk: Thins it out just enough while adding that subtle dairy tang
• Fresh lemon juice: Brightens up all the heavy creaminess so it doesn't feel too rich
• Garlic and onion powder: The backbone of classic ranch flavor don't skip these
• Dried dill and parsley: Makes it taste homemade rather than straight from a packet
• Smoked paprika: Adds this subtle smoky depth that makes people wonder what your secret is
• Salt and pepper: Essential for waking up all the other flavors

Instructions

Build your base:

Whisk together the mayo sour cream and buttermilk until you've got this smooth glossy mixture that looks like it came from a restaurant kitchen.

Add all the flavor:

Dump in everything else and whisk until it's completely combined and tastes like something you'd want to put on everything in your fridge.

Taste and fix it:

Take a spoonful and adjust the heat or salt because recipes are just suggestions and your tastebuds are the boss.

Let it hang out:

Stick it in the fridge for at least thirty minutes because letting those flavors marry is the difference between good and hold on let me get another chip.

Serve it up:

Pile it next to some crispy chicken tenders or drizzle it over whatever needs a little attitude in your life.

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My brother in law who never comments on food actually asked for the recipe after Thanksgiving and now I'm the official family dip maker which is a title I did not ask for but will apparently hold forever.

Make It Your Own

Swap Greek yogurt for the sour cream if you want something lighter and tangier. Add some crumbled blue cheese if you're feeling fancy or mix in some chopped fresh herbs if you want to pretend you're a gardener.

Serving Ideas

This stuff works on everything from roasted vegetables to fried chicken sandwiches to that sad leftover pizza you shouldn't be eating for breakfast but absolutely will.

Storage And Make Ahead

Keep it in an airtight container in the fridge for up to a week though it never lasts that long in my house. The flavors actually get better after a day or two so don't be afraid to double the batch.

• Make it the day before your party so you're not whisking anything while guests are arriving
• Double the recipe because people will hover over this bowl like it contains the cure for everything
• Taste it after chilling because cold mutes flavors so you might need another pinch of salt

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Dip is love. Dip is life. Make extra and hide some for yourself before the feeding frenzy begins.

Recipe FAQs

→ What gives this sauce its heat?

The heat comes from hot honey, which can be substituted by adding hot sauce to regular honey for customized spiciness.

→ Can I use a different dairy base?

Yes, Greek yogurt can replace sour cream for a tangier, lighter texture without losing creaminess.

→ How can I adjust the consistency?

Add buttermilk one tablespoon at a time to thin the sauce to your desired thickness.

→ Is this sauce suitable for gluten-free diets?

When using certified gluten-free ingredients, this sauce is safe for gluten-free diets.

→ What dishes pair well with this sauce?

It pairs wonderfully with crispy chicken tenders, fried chicken sandwiches, roasted vegetables, and salads.