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Dinosaur Ranch Dressing

Author: Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke


  • 1 cup + 6 tbs mayonnaise
  • 1 cup buttermilk
  • 1 tbs red wine vinegar
  • 2 tsp minced garlic
  • ¼ cup freshly snipped chives
  • 1 tbs lemon pepper
  • ¼ cup grated parmesan cheese
  • 1 tsp kosher salt
  • Black pepper, to taste
  • 1 ½ tsp Creole seasoning


  • Whisk all the ingredients together in a bowl until smooth. For best results, let rest in the refrigerator for about a half hour before using. But if you use it right away, it’s still perfectly delicious.


Recipe is sourced from Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke. It’s the cookbook from the famous northeast barbecue restaurant, which I’ve frequented more times than I’ll admit. I used to live directly over one such franchise in a mixed-use building! No, my apartment didn’t smell like barbecue; still, it was something of a problem. One of the first menu items I ever ordered - which you simply must get if you eat there - are their fried green tomatoes that drip with this foodgasmic ranch dressing. It takes serious willpower not to lick the plate in front of God and the restaurant patrons and everyone. Bless them for including the recipe in the book. This is our go-to homemade ranch. I’ve made it for company many times. While Mr. Wallace and I call it Dinosaur Ranch, it’s also been called “Julie’s ranch” and my personal favorite - my nephew calls it “THE ranch.” He’s not wrong. The only change I made was to add a few more tablespoons of mayonnaise - I wanted it a little thicker. Back off by two tablespoons for a thinner dressing.