My Cajun ranch turns the taste and texture intensity level of this beloved dressing, dip, or sauce aaaalllll the way up, y'all. Mayo, sour cream and buttermilk set the triple-creamy flavor base that gets jazzed up with local pantry sauces, spices, and herbs. Covered and chilled for optimal taste bud-blowing bliss, this luscious ranch elevates salad and snacking times into scrumptiously sophisticated mealtime events. Yep and yay...
I'm All About That Creaminess, Y'all...
We are now in the middle of yet another slap stupid hot south Louisiana summer. And, I've become a silent stranger to my own kitchen this long, blistering month of hair-raising humidity and outrageous, 100+ heat indexes.
So, I'm all about those salads now, y'all. I want the cool, refreshing crunch of fresh garden veggies. And, I want the simplicity of just cutting up a few ingredients and throwing them all into a bowl along with my favorite summer condiment, ranch dressing.
I admit that I'm usually one to use the bottled stuff. It's quick and easy. And usually so very satisfying that I always have at least one on hand in the fridge. Oh, and a backup for later in the pantry. Yep.
But, this year I wanted to break away from the bottled salad dressing norm. And create a fresher, more robust version that of course celebrated my native south Louisiana culture. So, I experimented a bit. And, I came up with this Cajun ranch dressing, dip, or sauce recipe that really blows the bottled stuff out of the bayou water, y'all.
This Cajun ranch is super-flavorful, with kicks of Louisiana-style hot sauce, Creole mustard, and local cane vinegar. It's also very herb-rich as well, which gives the finished chilled product lots of flavor profile highs and lows that tickle your tongue in all the right ways.
Definitely worth its weight in gold as a tantalizing homemade dressing, this Cajun ranch doubles as a dip or sauce for the perfect finishing touch on your app or main dish.
How to Make Cajun Ranch
To start, cut the roasted red peppers and chop the green onions. Then, gather the remaining ingredients:
Now, pour all of the ingredients into a bowl:
And whisk until well combined:
And that's it, y'all!!
All you have to do next is chill the dressing for at least a few hours to let the flavors meld before serving.
The first thing that you notice about this Cajun ranch is its super creamy consistency. Then, the waves of alternating herbs and spices with just a bit of hot sauce hit you. And you can't decide if you're eating the salad or the snack just for the dressing, because it's just that superlicious good. Indeed.
Share this Cajun ranch with those who celebrate all of the different components that make you as unique as you are awesome. Much love, and see y'all on the yum side...
- ¾ cup mayonnaise
- ¾ cup buttermilk
- ¾ cup sour cream
- 2 tablespoons Creole mustard
- 1 tablespoon honey
- 1 teaspoon Steen's cane vinegar or apple cider vinegar
- ½ teaspoon Crystal hot sauce
- 2 teaspoons minced garlic
- 2 tablespoons chopped green onions
- 2 tablespoons chopped roasted red peppers or pimentos
- 1 ½ teaspoons dried chopped onions
- 1 teaspoon dried dillweed
- ½ teaspoon celery seed
- ¼ teaspoon dried paprika
- salt, black pepper, and cayenne pepper to taste
- Pour all ingredients into a bowl, reserving half of the salt, black pepper, and cayenne pepper to taste to use after the Cajun ranch has chilled in the fridge for a few hours.
- Whisk the ingredients together until fully combined, then cover and refrigerate for at least 3 hours, but preferably overnight.
- Add the remaining salt, black pepper, and cayenne pepper to the mixture, then whisk briskly again for about 30 seconds before serving.
- Store leftovers in the fridge covered for up to 2 days.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.
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