Ranch dressing infused with a blend of Cajun seasoning, garlic salt, and hot sauce makes for the perfect spicy ranch dip.
It’s amazing how versatile a little ranch dipping sauce can be. Typically, I’d simply use ranch dressing for a dip, but I was honestly getting tired of the ‘simple‘ part of it. I wanted something with some added flavor and a little heat to spice up whatever it is I’m dipping in it – and this works with anything from raw vegetables to chicken wings to onion rings to whatever.
I was working on a new Red Beans and Rice Burrito with Andouille Sausage recipe and wanted to add a sauce to the wrap. I thought of using ranch or the Creole Mustard Dipping Sauce that I used with my Mardi Gras Chicken Strips recipe, but I wanted that tangy flavor that a ranch dressing offers.
This Cajun Seasoned Ranch Dipping Sauce has been great. The best part is, is that it’s fast and easy to put together. You can add all of the ingredients into a small mixing bowl and stir it all together. Then try to let it chill in the fridge for about an hour or so to let the flavors meld together. As the sauce sits in the fridge, the flavor intensifies. So be careful when you add those dashes of hot sauce – too much and it’ll get hot on you. To help contain the heat, add a few extra dashes of lemon juice.
Let me know in the comment section below how you use this Cajun Seasoned Ranch Dipping Sauce.
Cajun Seasoned Ranch Dipping Sauce
Ranch dressing infused with a blend of Cajun seasoning, garlic salt, and hot sauce makes for the perfect spicy dipping sauce.
- ½ cup ranch dressing
- 1½ tsp Cajun seasoning
- ½ tsp garlic salt
- ¼ tsp lemon juice more if needed
- dashes of hot sauce if desired
Combine all of the ingredients together in a small mixing bowl.
Cover and store in the refrigerator for at least an hour before serving. If the Cajun Seasoned Ranch Dipping Sauce is hot for your liking, add more lemon juice in small increments until the heat from the sauce subsides. Enjoy!
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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