Description
This creamy Cajun Ranch Dressing combines classic ranch flavors with a zesty Cajun kick, making it perfect as a dip, salad dressing, or drizzle over grilled meats and veggies. Easy to prepare and full of bold spices, this versatile dressing enhances any dish with a smoky, tangy flair.
Ingredients
Scale
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk (or regular milk for a lighter version)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Cajun seasoning (adjust to taste for heat)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Combine Base Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and well combined, ensuring a creamy texture as the foundation of your dressing.
- Add Flavors: Stir in the Dijon mustard, garlic powder, onion powder, dried oregano, dried parsley, Cajun seasoning, smoked paprika, salt, and black pepper until all the spices are evenly incorporated.
- Adjust Seasoning: Taste the dressing and tweak the seasoning if needed. For more heat, add extra Cajun seasoning or a pinch of cayenne pepper according to your preference.
- Chill to Blend Flavors: Cover the bowl and refrigerate the dressing for at least 30 minutes to let the flavors meld and intensify. The longer the dressing rests, the richer the taste becomes.
- Serve: Use the Cajun Ranch Dressing as a dip for fresh veggies, crispy fried foods, or chicken wings, or drizzle it over salads or grilled meats for a flavorful boost.
Notes
- Substitute buttermilk with regular milk for a lighter dressing.
- Adjust Cajun seasoning amount to control the heat level.
- Refrigerate overnight for even deeper flavor infusion.
- Store leftover dressing in an airtight container in the refrigerator for up to one week.
- Can be used as a marinade for grilled chicken or vegetables.
