This hot honey ranch hits a sweet spot that’s hard to find in store-bought versions. I stumbled across it last summer when looking for something to serve with wings, and it’s become a staple in my fridge since then. It’s simply ranch dressing elevated with honey’s natural sweetness and a kick of heat that doesn’t overwhelm. The best part is you can adjust everything to taste, make it spicier, sweeter, or thinner depending on how you plan to use it. It takes just minutes to put together, and it’s good on practically everything from salads to pizza crusts.
Hot Honey Ranch Recipe
4
portions10
minutes5
minutes252
kcal15
minutesLaissez l'écran de votre appareil allumé
Ingrédients
230 g 1 tasse crème fraîche
60 ml 1/4 tasse buttermilk
85 g 1/4 tasse miel
2 cuillères à soupe 2 cuillères à soupe chili crisp oil or homemade chili oil
28 g 1 oz packet dry ranch seasoning mix
1 cuillère à café 1 cuillère à café fresh dill, finely chopped
1/2 cuillère à café 1/2 cuillère à café red pepper flakes
1 1 gousse d'ail
- For homemade chili oil (optional):
60 ml 1/4 tasse neutral oil (like vegetable or canola)
2 cuillères à soupe 2 cuillères à soupe red chili flakes
1 1 gousse d'ail
Equipement
Mixing Bowl- Fouet
- Casserole
- Récipient hermétique
Directions
- If making homemade chili oil, heat oil in a small saucepan over medium heat until shimmering.
- Add garlic and red chili flakes to the hot oil, then immediately remove from heat and allow to cool completely.
- In a medium bowl, combine sour cream (or Greek yogurt) and buttermilk, whisking until smooth.
- Add the honey and stir until fully incorporated.
- Add 2 tablespoons of chili crisp oil (or strained homemade chili oil), ranch seasoning mix, chopped dill, red pepper flakes, and minced garlic (if using).
- Whisk everything together until well combined and smooth.
- Taste and adjust seasoning if needed – add more honey for sweetness or chili oil for heat.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a thicker dip, reduce the buttermilk or omit it completely. For a pourable dressing, add additional buttermilk until desired consistency is reached.
