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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.

“As serious chef hobbyists who 'chef around the globe' we cannot thank you enough not only for your products, your methods of shipments, but more, for your spirit toward your customers as well! WELL DONE!”

-Marlene M. of Honolulu, HI

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.