Spicy Ranch Dressing/Dip - Crazy Cooking Challenge

Wow! Another month has passed and it is time for this month's Crazy Cooking Challenge hosted by Tina at Moms Crazy Cooking. This month's theme - Ranch Dressings and Dips. If you are not familiar with the challenge it is a fun monthly linky where we are given a certain theme. Past themes have been:

Cheesecake 

Fried Chicken

Fruit Smoothies

Grilled Cheese

Spaghetti with Red Sauce

Chocolate Cake

Chicken Noodle Soup

These are just the ones I participated in. To view all the challenges and to get all the details visit Moms Crazy Cooking - Crazy Cooking Challenge.

Now for my version of THIS ranch dressing/dip recipe from food.com. I cut it down to 1/4 the original recipe and subbed red pepper for accent seasoning (MSG). It turned out quite thick, more of a dip than a dressing.

1/2 cup mayonnaise

1/4 cup buttermilk or sub 1/4 cup milk + 1 tsp vinegar or lemon juice and let sit for five minutes

1/4 tsp red pepper

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp dried minced onion

1/4 tsp garlic powder

1/2 Tbsp parsley flakes

Combine all ingredients and mix well. 

Pour into jar, cover and chill. We LOVE ranch dressing with onion rings. 

So I served this up with some onion rings and burgers! The added spice made this super yummy and I may be making this again soon - but next time I won't cut it down to 1/4, I'll make the full recipe.

Honey Mustard Dressing

This is the super yummy dressing that was supposed to be used on my Aussie Chicken recipe that posted as part of the Crazy Cooking Challenge on Saturday.  I totally forgot to spread this on the chicken after frying it in bacon fat. Of course now I have a yummy dressing to eat with some fresh veggies. I wanted to try this IMMEDIATELY, but did not have any salad greens so I chopped some onion, added some petite carrots and shredded cheese then topped it all off with this dressing.

I found the recipe for this Honey Mustard Dressing over at The Frugal Kitchen when it was linked up with the Aussie Chicken recipe.

1/4 cup canola oil

1 1/2 Tbsp white vinegar

1 Tbsp water

1/8 cup honey

1/8 cup stone ground mustard

1/4 tsp dried basil

1/4 tsp salt

Place all ingredients in jar with tight fitting lid. Close and shake well. 

I followed her wonderful tip to measure the oil first and then use the same measuring cup for the honey, the honey pours right out! Store in refrigerator. Enjoy!