If there’s anything I’ll dress or dunk something in, it’s a Ranch dressing. What can I say other than I am absolutely obsessed with the stuff?
So with all the incredible varieties of Better Than Bouillon available, I thought “Why not take this classic dressing and up the ante by adding in some rich flavor booster?!” With the resounding success of my Blue Ribbon Chili, I figured it was time to put the miraculous Chili Better Than Bouillon to use by adding it to my Ranch dressing – and folks, all I can say is OLÉ!
This Chili Ranch Salad Dressing is going to be not only absolutely perfect on any salad (especially with Southwestern-style) but will also work wonderfully as a great dip!
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin by grabbing a good sized mixing bowl and adding in some mayonnaise…
…sour cream…
…and buttermilk.
Whisk them together until all is smooth and blended.
Now it’s time to take this already amazing Ranch dressing base and elevate it to the next, spectacular Southwestern level: Chili Better Than Bouillon!
Scoop some out of the jar…
…add it to the Ranch base…
…and whisk until blended in. You’ll notice a lovely color shift of a Tex-Mex hue.
Now add some finishing seasoning touches with some vinegar…
…dried dill weed…
…dired parsley flakes…
…dried cilantro…
…garlic powder…
…onion powder…
…black pepper…
…and seasoned salt.
Once again, give everything a whisk…
…until those spices are fully combined and dispersed throughout the dressing.
Transfer the dressing to a salad dressing bottle…
…and let sit in the fridge for a few hours.
When ready to serve, prepare a salad of your choice…
…drizzle as much of that Chili Ranch dressing as you’d like on top…
…and finish it off with any other toppings you desire.
But wait! This Chili Ranch dressing works GREAT as a dip for veggies too!
For instance, take a carrot and have it grace a bowl of that Chili Ranch…
…marvel at the perfect consistency as you bring it to your face…
…give it a crunch…
…and marvel that you’ve just created one of the most wonderful salad dressing totally from scratch all thanks to the wonders of Chili Better Than Bouillon!
This video is sponsored by Better Than Bouillon/Southeastern Mills and all opinions are honest and my own
Chili Ranch Salad Dressing
Ranch dressing is my favorite. And when you add a touch of chili flavor to it, it becomes my extra favorite. PERFECT for a Tex-Mex taco salad!
Ingredients
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 cup of buttermilk
- 2 tsp of white vinegar
- 1/2 tbsp of Chili Better Than Bouillon
- 1.5 tsp of dried dill weed
- 1/2 tsp of dried parsley
- 1/2 tsp of dried cilantro
- 1/2 tsp of garlic powder
- 1/4 tsp of onion powder
- 1/4 tsp of black pepper
- 1/4 tsp of seasoned salt
Instructions
- Add the mayo, sour cream and buttermilk to a large mixing bowl and whisk together until smooth. Then, whisk in the Chili Better Than Bouillon followed by whisking in all the other ingredients.
- Transfer to a salad dressing bottle and let chill in the fridge for a good 2-4 hours.
- When ready to eat, give the bottle a good shake and pour on a salad or use as a dip.
- Enjoy on salads or as a dip!
Jeffrey's Tips
This will make about 16 ounces of dressing. If you want to double it, go for it!
It will last up to a solid week in the fridge, especially in a salad dressing bottle.
Miss Ophelia Rose
This is not vegetarian. The BTB Chili Base lists beef extract as an ingredient.