Big Back Sauce

Name: Big Back Sauce Recipe with Bacon & Ranch
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/4 cup fresh parsley; 1/4 cup fresh dill; 1/2 cup sour cream; 2 cloves garlic, minced; 1 tbsp chili crisp; 1/4 cup shredded parmesan cheese; 3 slices bacon, cooked and crumbled; 1 lemon, juiced; salt, to taste

Big Back Sauce is a rich, savory fusion sauce combining cowboy butter, marry me steak sauce, and ranch with crispy bacon and chili crisp. It's a versatile topping and dip that elevates grilled steak, burgers, and wings with bold, layered flavor.

🌍American 🏷️Sauce 🏷️Dipping sauce 🏷️Burger sauce 🏷️Steak sauce Bacon

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🏷️Ranch

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TikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1/4 cup fresh parsley
1/4 cup fresh dill
1/2 cup sour cream
2 cloves garlic, minced
1 tbsp chili crisp
1/4 cup shredded parmesan cheese
3 slices bacon, cooked and crumbled
1 lemon, juiced
salt, to taste

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Instructions

1
In a food processor, combine fresh parsley, fresh dill, sour cream, minced garlic, chili crisp, shredded parmesan cheese, cooked bacon, and the juice of one lemon.
2
Blend until the sauce is smooth and all ingredients are well combined.
3
Pour the sauce into a jar for storage or a bowl for immediate serving.
4
Serve as a dipping sauce or topping for grilled meats like steak, burgers, and chicken wings.

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Tips & Notes

Pro tips

Cook bacon until crispy, then crumble finely so pieces distribute evenly throughout the sauce without settling to the bottom.
Mince garlic very fine or use a microplane to avoid sharp, raw garlic bites—it should add depth, not punch.
Juice the lemon fresh and add gradually; acid balances richness and prevents the sauce from tasting heavy, but too much can curdle sour cream.
Chop fresh parsley and dill right before folding in to preserve color and volatile oils; add bacon just before serving to keep it crisp.

Substitutions

Fresh dill → fresh chives or tarragon (more subtle herbal note)
Sour cream → Greek yogurt or crème fraîche (thicker texture, tangier flavor)
Parmesan → aged cheddar or Asiago (sharper, nuttier flavor profile)
Chili crisp → red pepper flakes or hot sauce (adjust to heat preference)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days; add fresh herbs and bacon just before serving for best texture and flavor.

Common Questions

Can I make Big Back Sauce ahead of time?

Yes. Mix the sauce components and refrigerate in an airtight container for up to 5 days. Stir well before serving; add fresh parsley and bacon just before use for best texture.

Is Big Back Sauce thick or runny?

The sour cream base makes it creamy and spreadable, not watery. Adjust thickness by adding more sour cream or lemon juice to taste.

What's the difference between this and regular ranch?

Big Back Sauce layers cowboy butter, marry me steak sauce, fresh herbs, parmesan, and bacon into a more complex, savory profile than standard ranch.

Can I use this sauce for meal prep?

Store cooked bacon separately and mix into the sauce just before serving to maintain crispness. The herb and sour cream base holds for 4–5 days refrigerated.

What's the best way to serve Big Back Sauce?

Use as a warm or room-temperature dipping sauce for grilled meats, or dollop on top of steak, burgers, and wings. Serve fresh from the refrigerator or gently warmed.