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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Servings: 8 people
Calories: 89kcal
Equipment
- knife
- 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.