Malcolm Bedell
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.
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.
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.
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons dried parsley
- 1/2 teaspoon onion powder
- 2 cloves garlic
- 3 Tablespoons blackening seasoning
- Combine all ingredients in blender or food processor. Blend until smooth.
Love it but mine came out a little grainy. I think it’s the parsley. Any suggestions???
Marc, perhaps the parsley need to be processed first. Try a spice grinder and grind it as fine as you can get it.
Just let it sit overnight to give that parsley a little time to re-hydrate. It should be fine by morning.
Thanks. Also maybe fresh parsley? Or would that add too much parsley flavor?