Beanos Submarine Dressing Copycat Recipe: Creamy Ranch Remake With Hidden Onion Kick

This Beanos Submarine dressing copycat recipe delivers the exact creamy, tangy, onion-kissed flavor that made the original so beloved—without the mystery ingredients. The secret lies in balancing buttermilk, mayo, and a precise blend of spices, including a touch of onion powder that gives it that signature depth.

I’ve perfected this over years of testing, ensuring every batch stays perfectly emulsified and rich.

What sets this dressing apart is its foolproof technique—no fancy equipment needed, just a whisk and patience. The buttermilk creates that signature tang, while the mayo provides the creamy base.

A splash of vinegar ties it all together, balancing the flavors just right. This version stays true to the original while being easier to make at home.

By the time you’re done, you’ll have a dressing that’s velvety smooth with just the right amount of sharpness—perfect for dipping, drizzling, or tossing with salads. The onion kick is subtle but unmistakable, making it ideal for sandwiches, fries, or even as a dip for veggies.

It’s the kind of dressing that disappears faster than you can say "submarine."

Store it in the fridge for up to a week, and trust me—once you taste this copycat version, you’ll never go back to the store-bought kind. Here’s how to make it perfectly every time.

Ingredients for beanos submarine dressing copycat

Five ingredients do most of the work—just add patience and whisking.

The buttermilk is non-negotiable here—it’s what gives that signature tang. Store-brand works fine, but full-fat keeps it rich. I grab mine from Walmart’s Great Value section—cheap and consistent. The mayo? Duck brand is my go-to, but Hellmann’s or Best Foods both work. Pro tip: if your buttermilk smells sour, toss it. Freshness matters. The onion powder is key—Diamond Crystal is my pick for its fine grind, but any brand works if it’s labeled "finely ground."

No buttermilk? Substitute 0.5 cup milk + 0.5 tbsp lemon juice—let it sit 5 minutes to curdle. Skip the dill? Extra parsley (double the amount) keeps that fresh herb note. Want more tang? Add 0.25 tbsp extra vinegar. The sugar seems small, but it rounds out the sharpness—don’t skip it. For a smoother texture, whisk everything in a food processor for 10 seconds instead of by hand. And if you’re feeling fancy, add 1 tsp fresh chives for a pop of color.

This keeps for 1 week in the fridge—tightly sealed in a jar. The flavors actually improve after a day or two. For extra shelf life, add 0.5 tbsp more vinegar before storing. I make double batches—it disappears fast. Freeze portions in ice cube trays if you won’t use it all. Thaws perfectly, though it gets slightly thinner. Perfect for dipping, drizzling, or sneaking onto burgers.

Step-by-step instructions for Beanos submarine dressing copycat recipe

This creamy ranch remake nails the signature Beanos flavor with a perfect balance of tangy, herby, and slightly sweet notes.

In a medium bowl, combine the 0.5 cup buttermilk and 0.5 cup mayonnaise. I like to use a whisk for this step to ensure everything blends smoothly from the start. The buttermilk adds that signature tang while the mayo provides the rich, creamy base that makes this dressing so addictive.

Next, add the 1 tablespoon white vinegar and 0.25 teaspoon granulated sugar. The vinegar brightens the flavors while the tiny amount of sugar helps balance the tanginess. Whisk everything together until fully combined—you should see a smooth, pale yellow mixture with no streaks remaining. This is your flavor foundation, so take your time here to get it just right.

Now it's time to build that signature Beanos flavor. Sprinkle in the 1 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon dried dill, 0.5 teaspoon dried parsley, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. I always measure these carefully—too much onion powder can make it taste harsh, while too little won't give that subtle kick that makes this dressing special.

Use a fork or small whisk to gently fold these dry ingredients into the wet mixture. You want to combine them just until everything is evenly distributed—don't overmix or you'll develop a thick, paste-like consistency. The herbs should be fully incorporated but still visible as tiny specks throughout the dressing. This ensures every bite gets that herby punch without being overwhelming.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial—it allows all the flavors to meld together and the dressing to reach its perfect creamy consistency. I know it's tempting to use it right away, but trust me, the wait makes all the difference in the final texture and taste.

While it's chilling, give it a quick stir after 15 minutes to help distribute the flavors evenly. The dressing should thicken slightly during this time, becoming that perfect ranch-like consistency that clings beautifully to fries, nuggets, or sandwiches. If you're in a hurry, you can use it after 15 minutes, but the full 30 minutes gives you the best results.

After chilling, give the dressing a final taste. If it needs more tang, add another ½ teaspoon white vinegar. Want it creamier? Stir in 1 teaspoon buttermilk. The beauty of this recipe is how easily it can be adjusted to your preference—just remember to taste as you go.

Transfer the dressing to a serving bowl or squeeze bottle for easy dipping. It keeps well in the refrigerator for up to 1 week, making it perfect for meal prep. Serve immediately with hot fries, chicken tenders, or your favorite sandwiches. The creamy texture and balanced flavors will have everyone asking for the recipe!

Flavor customization for this beanos submarine dressing copycat

Tangier Version

For a more pronounced tang, swap the white vinegar for apple cider vinegar and add an extra ½ teaspoon—the fruity notes complement the creamy base beautifully. I’ve found that Bragg Organic Apple Cider Vinegar adds a subtle sweetness that rounds out the sharpness perfectly. 💛

Spicy Kick

Transform this into a spicy ranch by adding ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper to the dry ingredients. For extra heat, stir in 1 teaspoon hot sauce (like Cholula) after chilling. This version pairs perfectly with loaded fries or spicy chicken wings. 🌶️

Herb Variations

Swap out the dill and parsley for ½ teaspoon dried chives and ¼ teaspoon dried tarragon for a French-inspired twist. Alternatively, add 1 teaspoon fresh basil (chopped) for a brighter, Italian-inspired flavor. Both versions work wonderfully with pasta salads or grilled veggies.

Creamier Texture

For a thicker, velvety dressing, replace 2 tablespoons of the buttermilk with 2 tablespoons sour cream or Greek yogurt. This adjustment makes it ideal for dipping—think onion rings or mozzarella sticks. Just ensure the dressing rests for 45 minutes to let the flavors meld fully. 🥛

Sweet & Smoky

Add ½ teaspoon onion powder and ¼ teaspoon liquid smoke for a smoky depth, then balance it with ½ teaspoon honey instead of sugar. This version is perfect for BBQ chicken sandwiches or as a dip for smoked meats. The honey adds a subtle sweetness that contrasts the smokiness beautifully.

Lighter Option

Reduce the mayo to ¼ cup and replace the remaining ¼ cup with light mayo or Greek yogurt to cut calories while keeping the creaminess. Add ½ teaspoon lemon zest for brightness. This version is ideal for healthier meal prep or as a salad dressing with a lighter touch. ✨

Frequently asked questions