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

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Savory Spice Shop Ingredients
Bourbon Barrel Smoked Black Pepper 1 oz bag $6.20
Garlic, Dehydrated: Minced 1 oz bag $1.70
Coriander Seeds, Whole 2 floz bottle $2.25
Mustard Seeds, Yellow 1 oz bag $1.20
Salt Kosher $6.65
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Customer Reviews ( Add a Review )

5 stars 1/17/16 IsAKent
Made this for the game today it was fantastic! It was thin enough we put some in a bottle and used it over pulled pork sandwiches. If you want it thicker use half as much buttermilk to start, then add a little at a time until it's where you want it.
5 stars 11/7/14 tarheelswh
I have made this recipe many times- and shake it up in a mason jar! Everyone loves it- it goes great with salad, as a dip or a condiment for meats!
Test Kitchen Response: Thanks for the review! Love the idea of using this ranch as a condiment for meats.
5 stars 2/14/13 sbullen
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.