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Recipe Reviews (5 out of 5 stars)

Smoked Black Pepper Ranch Dressing

Yields: 2 cups
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Savory Spice Shop Ingredients
Bourbon Barrel Smoked Black Pepper 1 oz bag $3.75
Garlic, Dehydrated: Minced 1 oz bag $1.40
Coriander Seeds, Whole 2 floz bottle $1.90
Mustard Seeds, Yellow 1 oz bag $1.05
Salt Kosher $3.75

Pan roasting the spices and then freshly grinding them accentuates the unique and smoky flavor of this twist on a classic ranch.

Ingredients:

Directions:

In a small skillet over medium heat, dry roast pepper, garlic, coriander and mustard seeds until just aromatic or the seeds start to pop. This will take 1 to 3 min.; stir constantly. Immediately transfer to a small bowl to stop the cooking and avoid burning. Transfer roasted spices to a spice or coffee grinder and grind into a coarse powder. Place ground spices in a medium bowl. Add the mayo and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth. Chill before serving.

Serving Suggestions:

Serve chilled over salad, as a dip for your favorite wings, or alongside veggie platter.

Yields:

2 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Smoked Black Pepper Ranch Dressing


  • Review by: sbullen
    2/14/13

    I am not a Ranch Dressing fan. I just don't understand why people go crazy for it. That being said, I really liked this recipe. It's "ranch-y" enough to please the people who are ranch lovers. But it's different enough to appeal to people (like me) who don't love ranch. It's even better if you make it a day ahead and let the flavors develop overnight. I served it as a dip and as a dressing. Everyone who tried it loved it.

"I'm a regular at the Savory Spice Shop in Boulder, CO, and LOVE, LOVE, LOVE every spice I've gotten from there. Dan and his crew are so friendly and helpful, and I just love the aroma that overtakes you as you enter the store."

-Charlotte B. of Boulder, CO

Smoked Black Pepper Ranch Dressing


Yields: 2 cups

Ingredients:

Directions:

In a small skillet over medium heat, dry roast pepper, garlic, coriander and mustard seeds until just aromatic or the seeds start to pop. This will take 1 to 3 min.; stir constantly. Immediately transfer to a small bowl to stop the cooking and avoid burning. Transfer roasted spices to a spice or coffee grinder and grind into a coarse powder. Place ground spices in a medium bowl. Add the mayo and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth. Chill before serving.

Serving Suggestions:

Serve chilled over salad, as a dip for your favorite wings, or alongside veggie platter.

Yields:

2 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.