Ghost Pepper Ranch Dip

Sonoran Spice Ghost Pepper Ranch Dip

One of the best ways to try our pepper products is to make a spicy ranch dip. This simple recipe will allow you to fine tune how much of any one pepper you can handle without going overboard. 

A little background:

Milk products that come from mammals contain a natural protein, phosphoprotein to be exact, that attaches itself to the capsaicin oil found in chile peppers. Capsaicin is the chemical compound that makes chile peppers hot. The more capsaicin, the hotter the chile pepper. When the casein in milk products bind with the capsaicin molecules they help to ease the burn. This is why in chile eating contests it is common for a glass of milk to be provided. Once a person taps out of the competition they will drink the milk which helps alleviate the pepper pain. Once you drink the milk, you admit defeat. 

Why this recipe?

  • It is simple. 
  • You can make it even simpler if you like using ranch dip packets instead of fresh ingredients if you prefer.
  • It is healthy and fresh. 
  • You can take one of our spicy gift sets and create a "flight" of ranch dips. This is perfect for wings, burgers toppings, vegetable dips and more. Anything you put ranch on this recipe works great. 
  • Try our products without burning your face off too much.



  • 3/4 cup of mayonnaise
  • 3/4 cup of sour cream
  • 1 bunch of chopped fresh parsley
  • 1/4 cup of fresh chives chopped into tiny pieces
  • 1/3 cup minced garlic
  • (optional) 1 tablespoon of fresh chopped cilantro as a garnish
  • 1/2 teaspoon of any one of our Sonoran Spice pepper powders or 2 teaspoons of Sonoran Spice crushed pepper flakes. Start small and work your way up. A little goes a long way especially with our super hot varieties like Ghost Pepper, Scorpion and Reaper. Our personal favorite is our Sonoran Spice Habanero Powder. It has an amazing tropical flavor and teeters on being hot for just about anyone without making them very mad at your super spicy dip. 
  • Salt and black pepper to taste. 


  • 10 celery ribs cut into small sticks
  • 6 carrots, peeled then cut into sticks
  • 1 English cucumber. You can use regular but English are seedless. 
  • 1/2 head of broccoli cut into miniature head pieces.
  • 1/2 head cauliflower cut into miniature head pieces. 
  • 1 bell pepper sliced into thin strips. Try green, red and yellow to add color to your plate.
  • 2 cups of cherry tomatoes. 


Mix all of the dip ingredients together in a large bowl except the chile pepper. A whisk is helpful here to make sure everything is blended well. Now slowly add the chile pepper powder or flakes and taste before adding more. One thing to keep in mind here is that once you refrigerate and it has time to set it will become hotter. 

Chill for a minimum of 1 hour. Overnight is best. 

Serve dip with vegetables and ENJOY! 


The super simple way (lazy way):


  • (optional) 1 tablespoon chopped fresh cilantro as a garnish
  • 1/2 teaspoon of Sonoran Spice pepper powder or 2 teaspoons of Sonoran Spice crushed pepper flakes. Increase to taste.
  • 1 cup Ranch dressing
  • Same vegetables as above

Simply mix all the above ingredients with the Sonoran Spice powder or crushed flakes together, serve with vegetables and enjoy!

We recommend Hidden Valley Ranch Dip packets mixed with fresh sour cream. Way better than the stuff that comes premade in a bottle and much less preservatives and other ingredients we can't pronounce.

This is one of our favorite recipes. Let us know what you think by sending us an email to