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Buffalo Ranch Dip

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Organic Buffalo Ranch Dip with chips, celery and carrots on a serving dish.

Round out the game with this crowd-pleasing Buffalo Ranch Dip! Serve this simple dip with your favorite veggies and classic potato chips.If you don’t like a lot of spice, half the amount of cayenne and leave out red pepper flakes.

Featured in:Game Day Dip Recipes for Every Quarter and a Bonus Halftime Snack
10 min Prep10 min Total
10 min Prep•10 min Total
6 Servings
(1/6 cup per serving)
Organic Buffalo Ranch Dip with chips, celery and carrots on a serving dish.
10 min Prep10 min Total
10 min Prep•10 min Total
6 Servings
(1/6 cup per serving)

Round out the game with this crowd-pleasing Buffalo Ranch Dip! Serve this simple dip with your favorite veggies and classic potato chips.If you don’t like a lot of spice, half the amount of cayenne and leave out red pepper flakes.

Featured in:
Game Day Dip Recipes for Every Quarter and a Bonus Halftime Snack
Cooking Mode

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Ingredients

  • 1 tablespoon organic ranch seasoning
  • 1 teaspoon organic cayenne
  • ½ teaspoon organic paprika
  • ¼ teaspoon organic red pepper flakes
  • Salt and Pepper to taste

Directions

  1. In a medium bowl, add the sour cream, ranch seasoning, cayenne, paprika and red pepper flakes.
  2. Mix together and add salt and pepper to taste.
  3. Serve with potato chips, carrots or celery.
  4. Store in an airtight container in the fridge for up to one week.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. In a medium bowl, add the sour cream, ranch seasoning, cayenne, paprika and red pepper flakes.
  2. Mix together and add salt and pepper to taste.
  3. Serve with potato chips, carrots or celery.
  4. Store in an airtight container in the fridge for up to one week.

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