Popeye's’ Blackened Ranch has a unique kick that transforms any dish. The
original recipe packs some heat, but I cut the cayenne pepper in half to make
it less spicy for me. I also swapped dried chives for instant minced onions
since I didn’t have dried chives and wanted to avoid fresh herbs, which can
make dressings spoil faster. The result? A creamy, tangy, and smoky ranch
that’s just as crave-worthy as the original.
Copycat Popeye’s Blackened Ranch Dressing
¾ t. dried parsley
¼ t. dried dill
½ t. dried minced onions
2 t. onion powder
¾ t. garlic powder
¾ t. kosher salt
¼ t. freshly ground black pepper
1 t. smoked paprika
¼ t. cayenne pepper
1 T. buttermilk powder
1 t. apple cider vinegar
1 c. mayonnaise
½ c. buttermilk
Combine all ingredients in a small bowl and stir until well mixed. Cover and let rest for at least 30 minutes to let the flavors blend.
Store leftovers in an airtight container in the refrigerator for up to 10 days.
Try this Copycat Popeye’s Blackened Ranch and
let me know how it turns out! It’s a fridge staple for me, and I bet it will be
for you too.
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