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?
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):
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 firstname.lastname@example.org.