A creamy, spicy ranch dressing – perfect in pitta, wraps and burgers, on salads or as a dip for meat and vegetables.
Ranch dressing is a classic American dip that you simply cannot miss if you travel in the US. It is one of my absolute favourites, which is why my classic ranch dressing – click here also had to be made in a spicy version.
Adjust the heat yourself with chilli sauce, or add a little cayenne pepper if you like. Personally, I think it should have just an edge of chilli, and not take over to the point where it burns your taste buds off 😉
Ranch dressing with buttermilk
In the original, you will often find buttermilk on the ingredient list for a ranch dressing. I also think it tastes wonderful with a little buttermilk in my ranch dressing – but more often than not I find it ends up on the thin side compared with how I prefer my spicy ranch dressing.
That is why I add lemon to give the dressing its acidity – but if you would like buttermilk in your ranch dressing, there is no reason to hold back. It works especially well with salads, where the dressing can happily be a little thinner.
I would recommend starting with 50 ml, stirring the dressing together and tasting it. Some types of crème fraîche are very thin despite a fat content of 18%, and then the dressing can, for my taste, simply become too thin. Adjust with the other ingredients if needed.
Spicy ranch dressing
Ingredients
- 300 ml crème fraîche (18% fat)
- 100 ml good-quality mayonnaise
- 2 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- 1-2 tbsp freshly squeezed lemon juice
- 2-3 tsp hot chilli sauce – I use Tabasco Sriracha sauce
- 1 tsp mild chilli powder or paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and freshly ground pepper
- A little sugar, optional
Method
- Stir the crème fraîche, mayonnaise, freshly chopped herbs, lemon juice and spices together in a bowl, and season to taste with chilli sauce, salt and freshly ground pepper.Add a little sugar to taste if you like.
- Keep the dressing in the fridge until serving, and ideally let it stand for a couple of hours so the flavours can develop.
Nutrition
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