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Smoked Black Pepper Ranch Dressing



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.
Make this recipe how many times?
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
2 reviews

  • Review by: tarheelswh
    11/7/14

    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.

  • 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.

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