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Copycat Popeyes “Blackened Ranch” Sauce

This kicked-up copycat ranch is like catching Louisiana lightning in a bottle.

Popeyes Blackened Ranch Copycat Recipe

Sure, barbecue sauce is fine. Honey mustard? It’s got its fans. But when it comes to flavor, versatility, and creativity, you have to stand in awe of the king of fast food dipping sauces: The “Blackened Ranch” sauce cup, available only at Popeyes Louisiana Kitchen.

Popeyes Blackened Ranch
Photo: An Inmovable Feast

Popeyes Blackened Ranch Copycat Recipe

This is one sauce that can truly do it all. Whether you’re lazily dragging a french fry through its creamy surface, or dunking craggy, crunchy chunks of Popeyes legendary fried chicken, the smooth, lightly spicy, slightly acidic sauce is the perfect accompaniment to your fast food snacking needs.

Popeyes Blackened Ranch Copycat Recipe

But what if, like us, the nearest Popeyes Louisiana Kitchen is located more than fifty miles away? It’s either time to consider pulling your kids out of school, quitting your job, and relocating, OR figure out how to make Popeyes signature Blackened Ranch at home. Luckily, we’ll save you a lot of time and expense, because we’ve figured out the secret.

Popeyes Blackened Ranch Copycat Recipe

Copycat Popeyes "Blackened Ranch" Sauce
Yields 1
A perfect copycat of the lightly spicy, bright ranch sauce served at Popeyes Louisiana Kitchen.
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Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Ingredients
  1. 1 cup mayonnaise
  2. 1/2 cup sour cream
  3. 2 Tablespoons dried parsley
  4. 1/2 teaspoon onion powder
  5. 2 cloves garlic
  6. 3 Tablespoons blackening seasoning
Instructions
  1. Combine all ingredients in blender or food processor. Blend until smooth.
Spork & Barrel http://sporkandbarrel.com/
Popeyes Blackened Ranch Copycat Recipe

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Written by Malcolm Bedell

Malcolm is the author of "Eating in Maine: At Home, On the Town, and On the Road," as well as a frequent contributor to Serious Eats, Brocavore.com, Eat Rockland, Down East Magazine, The L.A. Weekly, The Guardian, The Huffington Post, and more. When not poisoning his body with garbage and then posting sardonic commentary about it on the Internet, he also owns and operates the 'Wich, Please food truck, named Eater.com's "Hottest Restaurant in Maine" for 2015.

10 Comments

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  1. Hi Everybody,

    Hi Dr. Mitch,

    Hmmmmm let me see don’t waste your time and money on this shitty recipe wouldn’t be surprised the restaurant probably paid you off to make this nasty recipe which doesn’t even have ranch in it. Here’s mine so you use 1 pouch of ranch dressing/dip seasoning, 2 cups of sour cream, 2 tbsp of real mayonaise, 1 tbsp either blackened zatarain or club house cajun seasoning then half to one tbsp depending how spicy you want it mix it all either blender or I use a whisk and do it by hand in a container and there you go!! way better and close to the real recipe. Trust me you’ll be happy if you disregard their recipe and choose mine! Who ever put this recipe together is a sell out and an A$$hole to all the other chefs out there.

  2. We just got a Popeye’s and I really like the Blackened Ranch sauce. When I found this recipe I also found out about the blackening seasoning being a separate spice. I have found a few ways of making it but what I was wondering is, some of the spices should be added twice. Once in the blackened seasoning and then in this recipe. Do you have your own recipe for blackened seasoning?

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