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–+ servings
wendy's ghost pepper ranch recipe

Wendy's Ghost Pepper Ranch Recipe

This ranch sauce has the kind of heat that sneaks up on you, but it’s balanced with a creamy, tangy base.
Using real buttermilk makes a big difference—it keeps the sauce from being too thick or heavy.
Ghost pepper is no joke, so starting with a small amount is the best way to control the spice.
A little smoked paprika and garlic powder round out the heat with a deeper, savory kick.
Blending it smooth and letting it chill for an hour helps everything blend together.
I put this on burgers, tacos, and even scrambled eggs—it makes everything better!
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Prep Time 10 minutes
Total Time 10 minutes
Course Dressing
Servings 4
Ingredients
  
  • 1 tsp Ghost Pepper Paste
  • 1/4 cup Parsley finely chopped
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/2 cup Buttermilk
  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 1 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
Instructions
 
  • In a medium bowl, combine mayonnaise, sour cream, and buttermilk.
  • Whisk until smooth to create a creamy base.
  • Add ghost pepper paste and mix well.
  • The paste brings the signature heat, so adjust for your spice preference.
  • Stir in chopped parsley for a fresh herb flavor that complements the other ingredients.
  • Sprinkle garlic powder, paprika, chili powder, salt, and black pepper into the mixture.
  • These spices enhance the sauce's flavor complexity.
  • Whisk everything until fully combined.
  • The sauce should be smooth and slightly thick.
  • Refrigerate the sauce for at least an hour to meld flavors.
  • This step is key for developing the sauce's robust taste.
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