To pep up your basic Ranch Dressing recipe, I added ancho chili powder and smoked paprika.
This recipe is inspired by dressing served when I worked as a bartender at The Chancery in Wisconsin. I could drink that stuff by the glassful.
Warning: it’s addicting. I thought took a plastic container full to a sit down fast food burger joint so I could dip my fries in it. Then I dipped in some onion strings. And my burger. The next thing you know that plastic container has been cleaned out.
If you omit the buttermilk altogether it makes a very thick dipping sauce, which is my preference. Otherwise you can thin it out to your liking.
- 1 c. mayonnaise
- ½ c. sour cream
- buttermilk, as needed
- 2 cloves garlic, minced
- 2 T. fresh chives, chopped (or to taste)
- ¼ c. fresh Italian flat leaf parsley (or to taste)
- salt, to taste
- pepper to taste
- 1 ½ tsp. ground ancho chili pepper
- ½ tsp. smoked paprika
***Mix all ingredients in a bowl or shake in a jar until evenly blended.
If you don’t like smoked flavor, leave out the paprika. It definitely has a distinct smoked taste.