Best Spicy Ranch Dip Recipes

SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP

Steps:

• For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
• For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
• Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.

LONE STAR STEAKHOUSE SPICY RANCH DIP COPYCAT

Steps:

• Mix 'em up.
• Refrigerate.

SPICY RANCH DIP

Steps:

• Mix all ingredients in a bowl.
• Cover and refrigerate until ready to use (this does get hotter with age so you may want to use less jalapenos).

LONE STAR STEAKHOUSE SPICY RANCH DIP COPYCAT

Steps:

• Mix all ingredients together.
• Refrigerate.

SPICY RANCH CHICKEN DIP

Steps:

• Set oven to 350 degrees F.
• In a medium bowl combine the cream cheese with hot sauce, garlic and ranch dressing; mix until well combined.
• Mix in chopped cooked chicken, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese.
• Spread into an 11 x 7-inch or a 13 x 9-inch baking dish.
• Bake for 25 minutes (if oil collects on the top after baking remove/dab using paper towels).
• Sprinkle 1/2 cup shredded cheddar cheese (or can use mozzarella cheese) on top then return to oven for 3-5 minutes.
• Sprinkle with green onions and serve hot or warm.

AVOCADO WONTONS WITH SPICY RANCH DIP

Steps:

• Lay out a square wonton wrapper with one point facing you. Place 1 to 2 slices of avocado in the center. Top with cole slaw mix, onion and cilantro. Moisten the edges of the wonton using your finger dipped in water. Fold wonton over to make a triangle. Then flip in the two corners to secure. Press all edges to ensure the seams are secure. Continue until all of the wontons are filled.
• Heat oil in a cast iron pan over medium-high heat to 350 degrees F, or when a drop of water sizzles when sprinkled on surface. If necessary, cook wontons in batches to avoid crowding. Fry wontons on each side until wrappers are golden brown and crisp, 2 to 3 minutes. Drain on paper towels.
• Combine mayonnaise, sour cream, green chiles, ranch dressing mix, garlic and cilantro in a bowl. Stir until well blended (you can also use a blender for this). Serve as a dipping sauce for the wontons.

SLOW-COOKER SPICY RANCH DIP

Steps:

• In slow cooker, add all ingredients. Stir well to combine. Cover; cook on High heat setting 2 hours, stirring occasionally.
• Reduce to Warm heat setting for serving.

APPETIZER - FRIED GREEN BEANS WITH SPICY CUCUMBER RANCH DIP

Steps:

• Preheat oven to 400 degrees. Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge. Place the green beans in a large pot with 4 cups of water. Bring to a boil. Once boiling, cook for 9 minutes. Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process. Drain and dry them well. Put the egg substitute in a small bowl, and set aside. In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like). Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside. Place about 1/3rd of the crumb mixture into a large sealable plastic bag. One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans. Seal the bag and shake it up. Remove the "breaded" green beans, and place them on the pan. Repeat this process two more times, so all of the beans are coated. Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy. Allow green beans to cool slightly, and then serve with the dip. Yum!

SPICY RANCH DIP

Steps:

• Mix everything together in a medium sized bowl. Refrigerate for at least two hours.
• Serve when ready.

SPICY CILANTRO RANCH DIP

Steps:

• 1. In a small blender, add Ranch dip mix, 16 oz sour cream, chopped cilantro and fresh jalapeno - no seeds. I put in a blender just long enough to mix (I like little pieces of jalapeno. Add a splash of water or cream if needed to thin out in order to mix better. Gradually add chopped jalapeno depending on spice -add jalapeno seeds if you want it really spicy. It will get spicier as it sits. Eat with fresh veggies, chips, or crackers.

SPICY BACON RANCH DIP

Steps:

• In small bowl stir together salad dressing, bacon and pepper. Serve with nuggets.

SPICY FRIED CAULIFLOWER WITH WHITE CHEDDAR RANCH DIP

Steps:

• In 10-inch skillet, heat oil over medium heat.
• Cut cauliflower into florets; discard stems
• In medium bowl, beat eggs and milk with whisk. In large bowl, stir together Bisquick mix, cornstarch, paprika, chili powder, ground red pepper and salt.
• Dip cauliflower florets into egg, then into Bisquick mixture; dip again into egg and coat with Bisquick mixture. Place in hot oil; fry until golden brown. Transfer fried cauliflower to clean plate lined with napkins or paper towels.
• In small bowl, beat sour cream, cheese powder and dressing mix with whisk until well blended.
• Serve cauliflower immediately with sour cream dip. Enjoy!

SPICY FRIED CAULIFLOWER WITH WHITE CHEDDAR RANCH DIP

Steps:

• In 10-inch skillet, heat oil over medium heat.
• Cut cauliflower into florets; discard stems
• In medium bowl, beat eggs and milk with whisk. In large bowl, stir together Bisquick mix, cornstarch, paprika, chili powder, ground red pepper and salt.
• Dip cauliflower florets into egg, then into Bisquick mixture; dip again into egg and coat with Bisquick mixture. Place in hot oil; fry until golden brown. Transfer fried cauliflower to clean plate lined with napkins or paper towels.
• In small bowl, beat sour cream, cheese powder and dressing mix with whisk until well blended.
• Serve cauliflower immediately with sour cream dip. Enjoy!

SPICY RANCH CHEESE DIP

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients in medium bowl until blended. Stir in 1-1/2 cups shredded cheese, corn and peppers.
• Spoon into 9-inch pie plate.
• Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake 5 min. or until melted.

SLOW-COOKER SPICY RANCH DIP

Steps:

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