10

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

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.

Drizzle over salad greens or serve as a dip for your favorite wings, chicken fingers, French fries, or veggies. Delicious drizzled over baked potatoes too!

ITEMS IN THIS RECIPE

Whiskey Barrel Smoked Black Pepper

24

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Minced Garlic

58

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Coriander Seeds

40

Select Size

Yellow Mustard Seeds

23

Select Size

Worcestershire Sauce

8

$7.95

10 fl oz Bottle  

$7.95