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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
Peppercorns, Mesquite and Apple Wood Smoked 1 oz bag $3.55
Coriander Seeds, Whole 2 floz bottle $1.90
Garlic, Dehydrated: Minced 1 oz bag $1.40
Mustard Seeds, Yellow 1 oz bag $1.05
Salt Kosher $3.75

Ingredients:

Directions:

In a small skillet over medium heat, dry roast peppercorns, dehydrated garlic, coriander and mustard seeds until just aromatic or the seeds start to pop. This will take 1 to 3 min., stirring constantly. Immediately transfer to a small bowl so they will not continue to cook and burn. Next, grind roasted spices into a coarse powder using a spice or coffee grinder. Place ground spices into a medium bowl. Add the mayo and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth.

Serving Suggestions:

Serve chilled over salad.

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 ordered some spices from your on-line store. The box was bursting with wonderful smells as I repackaged my new spices into bottles. The prices were far better than what I am used to paying at the grocery store. I will certainly be a return customer! Thank you so much, I am glad I found you.”

-Jill W. of Wheatland, WY

Smoked Black Pepper Ranch Dressing


Yields: 2 cups

Ingredients:

Directions:

In a small skillet over medium heat, dry roast peppercorns, dehydrated garlic, coriander and mustard seeds until just aromatic or the seeds start to pop. This will take 1 to 3 min., stirring constantly. Immediately transfer to a small bowl so they will not continue to cook and burn. Next, grind roasted spices into a coarse powder using a spice or coffee grinder. Place ground spices into a medium bowl. Add the mayo and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth.

Serving Suggestions:

Serve chilled over salad.

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.