Taco Mac Ranch Recipe – Easy Kitchen Guide

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By Dr. Leah Alexander | Published on March 8, 2023 | Last Updated on November 20, 2023

Taco Mac Ranch is a tangy, creamy dip made from buttermilk, sour cream, mayonnaise, garlic, and chives. It has a slight kick of spiciness that pairs perfectly with tacos or chips for an easy appetizer.

I discovered this recipe when I was looking for something to bring to a potluck dinner and I am so glad I did. It was a hit with everyone in attendance!

If you’ve never tried it before, this is a must-try recipe for your next gathering. In this article, I’ve shared the copycat of the taco mac ranch recipe, my favorite way to make it, and some tips for variations. So, keep reading!

Taco Mac Ranch Recipe

What is Taco Mac Ranch?

Taco Mac is a popular chain of sports bars based in Atlanta, Georgia. They offer juicy burgers, wings, and other bar food. Many people don’t know that Taco Mac also has a signature side dish – Ranch Dressing.

This homemade version tastes just like the original, combining buttermilk, sour cream, mayonnaise, garlic and chives. If you’ve never tried it before, you’re in for a treat.

This dip is incredibly versatile; it’s great for dipping chips or tacos, spreading on sandwiches and burgers, or using it as a topping for salads.

What does it taste like?

Taco Mac Ranch has a creamy and slightly tangy flavor that is enhanced by garlic, chives, and other ingredients. It’s both rich and savory with a hint of sweetness. Also, it has a subtle kick of spiciness that adds to the flavor.

How did I first get introduced to the Taco Mac Ranch?

I was first introduced to this recipe in the popular Taco Mac restaurant. They served it as a side dip to accompany their tacos and I instantly fell in love with the flavor. After trying it, I decided to recreate the recipe at home and have been making it ever since!

How to make Taco Mac Ranch?

Making Taco Mac Ranch is actually quite simple – all you need to do is collect the following ingredients and the mentioned instruction.

How to make Taco Mac Ranch?

Ingredients

  • ¼ part Buttermilk
  • 1 part sour cream
  • 1 part mayo
  • garlic
  • chives
  • salt

Directions

Step 1

In a medium-sized bowl, combine all ingredients until fully incorporated.

Step 2

Mix everything together with a spoon, spatula, or whisk by hand and add salt to taste.

Step 3

Cover the bowl securely and let it sit in the refrigerator for at least 1 hour before serving.

Step 4

Before serving, give the mixture one final stir before scooping out the desired amount.

Tips

  • For extra flavor, add a few drops of hot sauce or your favorite seasoning.
  • If the dip seems too thick, try adding a splash of milk to thin it out.
  • Store any leftover Taco Mac Ranch in an airtight container and refrigerate for up to 3 days.
Taco Mac Ranch Recipe

Taco Mac Ranch Recipe

Taco Mac Ranch is a tangy, creamy dip made from buttermilk, sour cream, mayonnaise, garlic, and chives. It has a slight kick of spiciness that pairs perfectly with tacos or chips for an easy appetizer.
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Author: Dr. Leah Alexander
Course: Dressing
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 people
Calories: 89kcal

Equipment

  • mixing bowl
  • knife
  • Cutting Board
  • Measuring Cup
  • measuring spoon
  • Blender
  • wooden spoon
  • Square Glass Bowl With Lid

Ingredients

  • A generous amount of garlic releasing its pungent and aromatic flavors when minced or crushed, infusing the dish with a bold and tantalizing taste that lingers on the palate.
  • 1/8 part of luscious and tangy buttermilk boasting a creamy texture and a subtle tang that adds a refreshing and velvety element to the dish.
  • A pinch of salt carefully added to enhance the flavors, amplifying the taste of each ingredient and achieving a well-balanced and satisfying seasoning.
  • Fresh and vibrant chives finely chopped, adding a delicate onion-like flavor with a hint of herbaceousness, enhancing the overall profile of the dish with a touch of freshness.
  • 1/2 part of creamy and savory mayo bringing a silky smoothness and a hint of richness, elevating the overall texture and creating a delectable creaminess.
  • 1/2 part of smooth and velvety sour cream lending its luxurious richness and a tangy note that balances the flavors, resulting in a creamy and indulgent sauce.

Instructions

  • In a medium-sized bowl, combine all ingredients until fully incorporated.
  • Mix everything together with a spoon, spatula, or whisk by hand and add salt to taste.
  • Cover the bowl securely and let it sit in the refrigerator for at least 1 hour before serving.
  • Before serving, give the mixture one final stir before scooping out the desired amount.

Notes

  • For extra flavor, add a few drops of hot sauce or your favorite seasoning.
  • If the dip seems too thick, try adding a splash of milk to thin it out.
  • Store any leftover Taco Mac Ranch in an airtight container and refrigerate for up to 3 days.
Keyword: Taco Mac Ranch, Taco Mac Ranch Recipe

Nutrition Information

One serving of Taco Mac Ranch (about 2 tablespoons) initially contains around Calories: 68, Total Fat: 5.5g, Saturated Fat: 1.2g, Trans Fat: 0g, Cholesterol: 7mg, Sodium: 145mg, Carbohydrates: 3.3g.

What to serve with Taco Mac Ranch?

Taco Mac Ranch perfectly accompanies tacos, nachos, chips, and vegetables. Use it as a dip or spread it on top of your favorite dish for an added boost of flavor. It can even be used as a topping for salads or sandwiches for an extra zesty kick!

How to store leftover Taco Mac Ranch?

To store any leftover Taco Mac Ranch, keep it in an airtight container and refrigerate it for up to 3 days. It can also be frozen for up to 2 months – just let it thaw before serving. It’s best to serve it cold for the optimal flavor.

Can pregnant women eat this?

Yes, pregnant women can safely consume this recipe as long as all ingredients are within their safe limits. However, it is important to speak with a doctor before consuming any food during pregnancy.

FAQs

Does Taco Mac Ranch contain dairy?

Yes, this recipe contains dairy in the form of buttermilk and sour cream. If you’re avoiding dairy, you can substitute these ingredients with vegan alternatives such as almond milk and vegan sour cream.

Is Taco Mac Ranch gluten-free?

Yes, this recipe is naturally gluten-free. However, it’s important to double check the ingredients to ensure they are certified gluten-free if you have a severe allergy.

Does Taco Mac Ranch need to be refrigerated?

Yes, it’s best to store any leftover Taco Mac Ranch in an airtight container and refrigerate it for up to 3 days. It can also be frozen for up to 2 months – just let it thaw before serving.

Can Taco Mac Ranch be used as a topping?

Yes, this recipe can be used as a delicious topping for tacos, nachos, salads, sandwiches, and more. It adds a complex flavor to any dish!

What other ingredients could I add to Taco Mac Ranch?

You can customize this recipe by adding different seasonings, herbs, or spices such as cilantro, paprika, chili powder, garlic powder, and more. Feel free to experiment with different flavors for added complexity!

How can I tell if my Taco Mac Ranch has gone bad?

If the dip has an off odor or appears to have separated, it’s best to discard it. Taco Mac Ranch is generally safe for up to 3 days when stored in an airtight container and kept in the refrigerator.

Wrapping Up

Taco Mac Ranch is a delicious, creamy dip that pairs perfectly with tacos or nachos. It’s easy to make and incredibly flavorful – just follow the simple steps for a delightful result! With its savory and tangy notes, it’s a must-have dip for all your summer gatherings!

So, if you’re looking for an easy-to-make and tasty dip, look no further than Taco Mac Ranch! Please share this recipe with your friends and family – they won’t be disappointed!

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Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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