Kicked Up Ranch Dressing Recipes

Steps:

• In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches.

Steps:

• Preheat oven and pizza stone to 450 degrees. (you may use a pizza pan if you don't have a stone.).
• In a small bowl, mix 1 1/2 tablespoons of HVR dry dip mix with 3 T. of parmesan cheese, 1/4 t. cayenne, 1/2 t. dill, 1/2 t. crushed red pepper, 1/2 t. garlic powder and 1 T chopped chives; set aside. (These are your 'reserved' spices).
• In a small bowl, mix yogurt with 1 1/2 T. HVR dry dip mix with 2 T. parmesan cheese, 1/4 t. cayenne pepper, 1/4 t. dill, 1/4 t. crushed red pepper, 1/4 t. garlic powder and 1 t. chopped chives. (
• Place a piece of parchment paper on a pizza pan; press out the dough to fit the size of the pan.
• Poke holes in pizza crust with a fork - this will prevent large air pockets from forming (as there is no sauce or toppings to 'weigh down' the dough.).
• Brush olive oil over pizza crust and then sprinkle reserved spices all over dough.
• Move your parchment to the pizza stone in the oven (or use a peel, if you have one.).
• Bake for 8-10 minutes - keep a watch, as you don't want them to burn!
• Remove from oven - let cool for a couple of minutes, slice in half and then run your pizza cutter the other way, making 3/4 - 1 inch strips.
• Serve with your spicy dipping sauce! Enjoy!

Steps:

• Combine all ingredients in a medium bowl and mix well.
• Cover bowl and chill dressing for at least 30 minutes before serving.
• *Make sure you use the BUTTERMILK Hidden Valley Ranch Mix or it won't taste the same.*

Steps:

• In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
• In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
• Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
• To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.