If you love Caesar dressing and ranch… this is about to be your new obsession.

Cranch = Caesar + Ranch, and it’s everything you didn’t know you needed. Creamy, garlicky, herby, and packed with that signature umami richness from Caesar, balanced with the cool, tangy vibe of ranch.

And the best part? This flavor-packed combo comes from none other than Iron Chef Michael Symon, so you already know it’s going to be delicious.

What Is Cranch?

Cranch is the ultimate mash-up of two iconic dressings:

Caesar → savory, garlicky, umami-rich
Ranch → creamy, herby, tangy

Together, they create a dressing that’s:

Creamy and smooth
Deeply flavorful
Bright from lemon
Loaded with herbs
Slightly salty, in the best way

It tastes like something you’d order at a really good restaurant.

How to Use It (You’ll Want It on Everything)

As a dressing for Caesar-style salads
Drizzled over grilled chicken or salmon
As a dip for fries, veggies, or chicken tenders
Spread on sandwiches or wraps
With roasted potatoes or crispy Brussels sprouts

My Go-To Kitchen Staples

To make the best homemade dressings, these are my essentials:

Wild-caugh anchovies
Heavy duty whisk for smooth, creamy blending
Glass jars for storing dressings
Enamel salad bowl

I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!

The Dressing That Feels a Little Chef-Level

Cranch is one of those recipes that instantly upgrades whatever you’re eating.

It has the richness of Caesar, the freshness of ranch, and that chef-driven balance that makes it feel just a little more elevated.

Once you try it… you’ll be making it on repeat

Gina

Ingredients

2 anchovies minced
1 clove garlic minced
Pinch kosher salt
2 large egg yolks
Juice of 1 lemon
2 tablespoons grated Parmesan
1/4 cup extra-virgin olive oil
1 cup buttermilk
1/2 cup sour cream
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley
1 Tbsp thinly sliced fresh chives
1 Tbsp chopped fresh tarragon
Freshly cracked black pepper to taste

Instructions

Crush the anchovies, garlic and salt in a large bowl with a fork
Whisk in the egg yolks, lemon juice and Parmesan
Slowly drizzle in the olive oil and whisk well to emulsify
Whisk in the buttermilk, sour cream, Worcestershire, dill, parsley, chives, tarragon and black pepper to taste
Refrigerate until ready to enjoy!