Best Spicy Ranch Dressing Recipes

SPICY SPICY RANCH DRESSING

Steps:

• Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Make seasoning:
• Mix all ingredients in small bowl to blend.
• Make salad dressing:
• Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
• Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
• Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

SPICY RANCH DRESSING

Steps:

• Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.
• Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning.
• Remove and place in a small bowl and refrigerate for 1 hour.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• --MakeSeasoning--.
• Mix all ingredients in a small bowl to blend.
• --MakeSalad Dressing--.
• Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
• Season dressing to taste with salt and pepper.
• --Then--.
• Rub remaining seasoning mixture onto chicken.
• Place chicken in medium bowl.
• Pour remaining 1 cup buttermilk over chicken, turning to coat.
• Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
• Prepare the grill (medium-high heat).
• Remove chicken from buttermilk shaking off excess.
• Grill chicken until just cooked through, about 5 minutes per side.
• Transfer chicken to cutting board and let rest 5 minutes.
• Combine greens, pecans, and raisins in a large bowl.
• Toss with enough dressing to coat.
• Season salad with salt and pepper, if desired.
• Divide salad among 4 plates.
• Cut chicken on sharp diagonal into 1/2-inch-thick slices.
• Arrange atop salads and serve.

SWEET AND SPICY CHICKEN WINGS WITH FETA RANCH DRESSING

Steps:

• For the wings: Preheat a smoker for cooking at 250 degrees F.
• Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside.
• For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and chile flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature.
• For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions.
• To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat.
• Serve with the feta ranch dressing, baby carrots and celery sticks.

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING

Steps:

• stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
• divide lettuce evenly among four plates and top with chicken salad.

SPICY RANCH DRESSING II

Steps:

• In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

SPICY RANCH DRESSING

Steps:

• Combine above ingredients in a medium bowl, mix well.
• Cover and chill for at least 30 minutes prior to serving.

SPICY MEXICALI SALAD WITH CHIPOTLE RANCH DRESSING

Steps:

• Mix dressing and chipotle pepper together until combined. Refrigerate until ready to use.
• Heat oil in skillet.
• Add corn, red pepper, onions, garlic and chili powder; saute until vegetables are crisp-tender.
• Place salad greens on plate, top with vegetable mixture, then grilled chicken breast, sliced into strips.
• Pour on the dressing and enjoy!

SPICY FAT FREE RANCH DRESSING

Steps:

• In small bowl, mix dry mustard, salt and boiling water. Stir and let stand a couple of minutes. Combine dressing and mustard to taste.

CRISP SALAD WITH SPICY RANCH DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Put the thyme sprigs on a foil-lined baking sheet. Line the bacon strips over the top then sprinkle with brown sugar. Transfer to the middle rack of the oven and bake until crisp, 18 to 20 minutes. Remove from the oven and set aside to cool, then crumble or chop the bacon along with sticky thyme and set aside. In a blender, add the chives, garlic, buttermilk, mayonnaise, lemon juice, lemon zest and hot sauce. Blitz until smooth. Taste, then season with salt and pepper, to taste. Arrange the lettuce on serving platter, drizzle with buttermilk dressing, and sprinkle with crumbled bacon before serving.

SPICY RANCH DRESSING WITH FRENCH FRIES

Steps:

• Puree mayonnaise, sour cream, cilantro, scallions, jalapeno, garlic, zest, lime juice, Worcestershire, cumin,and coriander in a food processor or blender til smooth. Season dressing with salt and black pepper. Chill 1 to 2 hours before serving. Makes 12 servings. Serves with French Fries if desired.

BEER BATTER PICKLES WITH SPICY RANCH DRESSING

Steps:

• Pat pickles dry with paper towels.
• Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
• Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium high to 375.
• Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles,in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
• SPICY RANCH DIPPING SAUCE:.
• Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.

SPICY RANCH DRESSING

Steps:

• In a blender, combine the mayonnaise, buttermilk, ranch dressing mix, bell pepper, cilantro, jalapeno pepper and hot pepper sauce. Pulse until blended.

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Heat grill to medium heat.
• Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
• Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
• Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
• Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.