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. My dad and I have been eating it for three straight days.
- 1 c. mayonnaise
- 1/2 c. sour cream
- buttermilk, as needed
- 2 cloves garlic, minced
- 2 T. fresh chives, chopped (or to taste)
- 1/4 c. fresh Italian flat leaf parsley (or to taste)
- salt, to taste
- pepper to taste
- 3 tsp. ground ancho chili pepper
- 1/2 tsp. smoked paprika
***Mix all ingredients in a bowl until evenly blended.
If you don’t like smoked flavor, leave out the paprika. It definitely has a distinct smoked taste! Also, I may be heavy-handed when it comes to adding seasoning. One or two teaspoons would probably be sufficient. But, really, add the amount to fit your taste!