Ranchology Recipes – The Best Ways to Use Them.
1. Dip (Ranchology Recipes)
Ranch dressing is a delicious dip on its own. However, you can use it as a base for other dips. Amazing Buffalo Dip can be made with ranch dressing. You may also use ranch dressing in place of half of the mayonnaise in artichoke or spinach dip.
Ingredients
- 1 (16-ounce) container of sour cream
- 1 cup mayonnaise
- ½ (10-ounce) package of frozen chopped spinach, thawed and drained
- 1 (4 ounce) can of water chestnuts, drained and chopped
- 1 (1.8 ounces) package of dry leek soup mix
- 1 (1 pound) loaf of round sourdough bread
Directions
- Mix sour cream, mayonnaise, spinach, water chestnuts, and dry leek soup together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
- Slice off the top of the sourdough round and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.
2. Ranch Dressing Ice Cream (Ranchology Recipes)
It is true that Ranch Dressing Ice Cream exists. Lisa claims she, too, will fail.
3. Burgers, meatloaf, and meatballs
Add dry or bottled ranch dressing to meatballs, meatloaf, and burgers for a quick taste boost. Combine it with hummus to pique everyone’s interest.
4. Seasoned Coatings
Dry ranch dressing mix makes excellent seasoned coatings. Sprinkle the dry ranch dressing mix on the potatoes before frying or roasting them to make a nice coating.
5. Cream Sauces
To add flavour, mix cream cheese with milk or broth and ranch dressing. With pasta and bacon, serve. You might also like this Ranch and Bacon Chicken Penne Pasta Recipe. Ranch dressing can be made into a creamy white pizza sauce or used to tone down a fiery Buffalo sauce. This Buffalo Chicken Dip dish is highly rated.
Ingredients
- 2 ½ pounds skinless, boneless chicken breast halves
- 2 teaspoons kosher salt
- 2 teaspoons seasoned salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 5 cups chicken broth
- 1 (8-ounce) package of cream cheese, softened
- 1 (1 ounce) package of dry ranch dressing mix (such as Hidden Valley Ranch®)
- 1 (16-ounce) package of penne pasta
- 1 cup milk
- 1 (8-ounce) package of bacon
- 2 cups shredded Cheddar cheese or more to taste
- Place chicken in a slow cooker. Coat with kosher salt, seasoned salt, black pepper, pepper flakes, and thyme. Pour chicken broth in and around the chicken. Cook on Low for 5 to 6 hours.
- Shred chicken and place back into the broth. Add cream cheese and stir well to dissolve. Stir in ranch dressing. Add pasta and milk. Stir, place the lid back on, and cook on High for 30 minutes.
- In the meantime, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain bacon slices on paper towels.
- Mix Cheddar cheese into pasta; crumble in bacon and stir to combine. Cook until cheese is melted and pasta is tender yet firm to the bite, about 10 minutes more.
Directions