Southwest Ranch Dressing/Dip

I have a love affair with ranch dressing.  Seriously!  It began in Tallahassee, FL.  Sara Gutauskas and I were at band camp (yes, I actually went to band camp) at FSU and we ordered pizza from Gumby’s.  It came with a ranch dipping cup.  I had never dipped my pizza in ranch before this, but I am telling you, it changed my life.  For the first time, I realized that ranch can be a condiment.  You can dip anything in it and put it on anything – vegetables and salads (obviously) but also fries, burritos, quesadillas, noodles, potatoes, bread, etc.  Now, I understand that there can be a unhealthy level of consumption of ranch dressing.  I think my roommates and I reached that in college.  But who can blame us?  Have you had the ranch from the BYU Creamery.  Oh is it dreamy!  We bought it by the quart – and it didn’t take us long to go through that quart.  Pretty sure my addiction has something to do with the MSG in ranch – just a hunch.  (PSA – Hidden Valley, homemade from the packet, is the best ranch available – IMHO)

Well, I have since gotten my ranch consumption under control but then along came this recipe.  It definitely upped my ranch game like 10 notches.  It is as equally versatile as regular ranch, but with a kick.  A big kick.  It is spicy – some people in our house call it spicy sauce.  We eat it on taco salad, nachos, burritos, quesadillas, salads, salmon, burgers, with chips and salsa, veggies, etc.  The list is long.  You have to try it.  That is all I have to say.  It is so good!

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Southwest Ranch Dressing/Dip

This recipe combines mayonnaise and sour cream with a blend of spices that gives this ranch dressing a kick!

Course Appetizer

Keyword ranch, southwest ranch

Prep Time 10 minutes

Servings 15

Author Laura Hartline

Ingredients

Southwest Ranch

• 1 cup mayonnaise
• 1 cup sour cream
• 2 Tbsp vinegar
• 2 Tbsp milk
• 4 tsp canned jalepenos minced
• 2 Tbsp onion minced
• 1 tsp dried parsely
• 1 tsp dried dill weed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder

Instructions

Southwest Ranch

1. Mix all ingredients in a bowl.

2. Cover and refrigerate for at least 4 hours before eating.