Best Kicked Up Ranch Dressing Recipes

KICKED UP COLE SLAW

Kicked Up Cole Slaw image

Provided by Aaron McCargo Jr.

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 (16-ounce) package shredded cole slaw mix
1/2 red onion, thinly sliced
2 green onion, thinly sliced
1 red jalapenos, seeded and thinly sliced
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons white vinegar
2 tablespoons sugar
Several dashes hot sauce
1/2 teaspoon coarsely ground black pepper
Pinch cayenne pepper
1/4 teaspoon celery salt
Pinch kosher salt

Steps:

In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches.

KICKED UP CHEESY RANCH BREADSTICKS #RSC

Kicked up Cheesy Ranch Breadsticks #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry Need an easy appetizer for your next party? Want to impress your guests? These breadsticks are just what you're looking for! Simple to make, the dip can be prepared ahead of time and you can bake the breadsticks as needed. (You may make your dough of course...) Don't forget to poke a few holes in your crust, to prevent large air pockets. If you like spicy food, you can add more cayenne (I used 1/2 tsp. for the 'bread spices', as we like it HOT!) If you don't have a pizza stone, these can be baked on a pizza pan. The yield is a guess - yours may be different, depending on the width you cut your 'strips'. Dry ingredients listed in parentheses are mixed into yogurt, to make dip

Provided by alligirl

Categories Breads

Time 20m

Yield 24 breadsticks, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 pizza dough, ball (homemade or from your fave pizza place, large enough for a 12-14 inch pizza)
8 ounces Greek yogurt
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix (DIVIDED)
1/4 cup olive oil (may use less)
3 tablespoons grated parmesan cheese, plus
2 tablespoons grated parmesan cheese (*)
1/4 teaspoon cayenne pepper, plus
1/4 teaspoon cayenne pepper (*)
1/2 teaspoon dill, plus
1/4 teaspoon dill (*)
1/2 teaspoon crushed red pepper flakes, plus
1/4 teaspoon crushed red pepper flakes (*)
1/2 teaspoon garlic powder, plus
1/4 teaspoon garlic powder (*)
1 tablespoon chopped chives, plus
1 teaspoon finely chopped chives (*)

Steps:

Preheat oven and pizza stone to 450 degrees. (you may use a pizza pan if you don't have a stone.).
In a small bowl, mix 1 1/2 tablespoons of HVR dry dip mix with 3 T. of parmesan cheese, 1/4 t. cayenne, 1/2 t. dill, 1/2 t. crushed red pepper, 1/2 t. garlic powder and 1 T chopped chives; set aside. (These are your 'reserved' spices).
In a small bowl, mix yogurt with 1 1/2 T. HVR dry dip mix with 2 T. parmesan cheese, 1/4 t. cayenne pepper, 1/4 t. dill, 1/4 t. crushed red pepper, 1/4 t. garlic powder and 1 t. chopped chives. (
Place a piece of parchment paper on a pizza pan; press out the dough to fit the size of the pan.
Poke holes in pizza crust with a fork - this will prevent large air pockets from forming (as there is no sauce or toppings to 'weigh down' the dough.).
Brush olive oil over pizza crust and then sprinkle reserved spices all over dough.
Move your parchment to the pizza stone in the oven (or use a peel, if you have one.).
Bake for 8-10 minutes - keep a watch, as you don't want them to burn!
Remove from oven - let cool for a couple of minutes, slice in half and then run your pizza cutter the other way, making 3/4 - 1 inch strips.
Serve with your spicy dipping sauce! Enjoy!

KICKED UP RANCH DRESSING

Kicked Up Ranch Dressing image

I love this dressing on salads, as a veggie dip, to dip pizza in... the possiblities are endless!

Provided by Brandy Harrison-Hildreth @NFLPrincess

Categories Dips

Number Of Ingredients 7

Ingredients

1 teaspoon(s) hidden valley ranch buttermilk dressing mix
1 cup(s) hellmans or blue plate mayonnaise
1/2 cup(s) buttermilk
1/4 teaspoon(s) ground black pepper
1/8 teaspoon(s) paprika
1/8 teaspoon(s) garlic powder
1/2 teaspoon(s) cayenne pepper

Steps:

Combine all ingredients in a medium bowl and mix well.
Cover bowl and chill dressing for at least 30 minutes before serving.
*Make sure you use the BUTTERMILK Hidden Valley Ranch Mix or it won't taste the same.*

SPICY SHRIMP TACOS

Spicy Shrimp Tacos image

Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.

Provided by Mission Foods

Categories Trusted Brands: Recipes and Tips Mission®

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

8 Mission® Small/Fajita Super Soft Flour Tortillas
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ cup diced fresh mango
½ cup diced red onion
½ cup fresh cilantro, coarsely chopped
1 tablespoon Sriracha sauce
½ cup Ranch dressing
Fresh lime wedges, as needed

Steps:

In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

Nutrition Facts : Calories 825.9 calories, Carbohydrate 43.2 g, Cholesterol 360.7 mg, Fat 44.1 g, Fiber 2.5 g, Protein 46.5 g, SaturatedFat 7.6 g, Sodium 2749.9 mg, Sugar 5.5 g