Never once has a slice of pizza looked at ramekin of ranch and thought, “I don’t think this will improve me.” If you’re making green chile topped pizza, it stands to reason that you’re a slave to spice. Doesn’t your ranch deserve the same treatment? This red chile ranch will step up the spice to any slice of pizza, stick of celery, or, well, any meal.
I think it does.
Instructions put everything in your robust food processor and blitz until you’re satisfied with the size of the roasted garlic. If it’s not “runny” enough for you, add in another TBS (15 ml) of buttermilk.
COMMON QUESTIONS ABOUT THIS RED CHILE RANCH
Can I use this as a chip dip?
Oh, yes. This is an amazing chip dip! Actually, it’ll thicken overnight in the fridge (we have the minced onion to thank for that), and we use it all the time as a dip.
Can I make it spicier?
Absolutely! Throw in a 1/4 tsp (1.25 ml) cayenne powder and you’re in business. If you need more fire, just add more cayenne. It doesn’t detract from the flavor at all!