Kicked Up Ranch Dressing Recipes

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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

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.*

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

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!

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