Sriracha Ranch Dill Dip
Dip.
Such a perfect excuse to eat a bunch of snacky foods.
I love things that are really quick to throw together in case of get-together emergencies. This dip is that-- it comes together as fast as you can chop a few herbs and stir.
Andrew likes to refer to salsa as "dip". It is a MAJOR pet peeve of mine when he asks if he can have "chip and dip" and what he really means is "chips and salsa".
Dip has to be thick. It has to coat the chips. It has to stay in one delicious dippy spot on your little paper appetizer plate at the weekend barbeque so it doesn't contaminate the brownie you decided to sneak off the dessert table before the burgers are done.
Salsa, no matter how chunky and full of veggies, can't do that. Salsa is delicious. Salsa has a definite and permanent spot in my fridge and my diet. But salsa-tinged brownies are no good. And salsa is not dip.
THIS is dip. Sriracha Ranch Dill Dip. Cool and creamy, full of fresh herbs, and with just a slight kick from the Sriracha sauce. Thick, ranch-seasoned sour cream-based dip. Dip that never met a chip it didn't like-- pita, corn tortilla, potato-- they all love it.
Add this to the list of dude-friendly foods we are making this week. And then be happy that it's everyone-friendly too.
- 1 cup light sour cream
- 2 cloves garlic, very finely minced
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives or minced green onions
- 1½ teaspoons chopped fresh dill
- 2-3 teaspoons Sriracha sauce (more to taste)
- salt & pepper to taste
- Mix all ingredients together and refrigerate until ready to serve.
- The flavor amplifies the longer it sits-- this can be prepared just before serving but is delicious if you let the flavors blend overnight.
- It will keep up to 2 weeks refrigerated.
Andrew-- you stand corrected.
More Man-Friendly Appetizer Foods You'll Love...
Honey Chipotle Lime Baked Wings
Lightened Up Loaded Bacon Cheese Fries
Bite-Size Bacon Spinach Cheese Balls
From Around the Web:
- Hot 7-Layer Bean Dip from the Creole Contessa
- Bacon Bombs! from The Midnight Baker
- Bacon Parmesan Stuffed Mushrooms from Center Cut Cook
Oh Andrew hahaha There's no way salsa is a dip!!! I agree with you lol
This is a stroke of genius. You know that, right? I love sriracha. It's great with baked eggs, stir-fry, everything! I even put it on toast 🙂
I love sriracha. It is a kitchen staple around here for sure.
ooooh girl!! This is right up my alley!! Sriracha anything and I'm in! Pinning!
Yay!!! Make it! It's soooo good.
Yum I love anything Sriracha- I'll have to try this recipe!
Thanks, Amy!! I hope you will!
So you reckon I could find sriracha sauce down under? Because this dip looks fabo!
Cheers
Choc Chip Uru
Mr. P here.. so i would definitely like this... I love a spicy kick.. Mrs. P not so much.. lol
What a great way to spruce up veggies...
Thanks, Mr. P!! Tell the Mrs. that since it's a sour cream base you get the sriracha flavor without the searing chili paste heat. You could divide it in half and add more sriracha to one half of the dip to spice things up!! I like things spicy but I try to cool it down (a little) for my boys 🙂
I hope this is posting to the right place. Cindy and I are wondering about this sauce. Where do you get it? She might make it for a gathering this weekend.
Any grocery store in the "International" aisle. It will be with the Asian cuisine. We love Sriracha!
P.S. If you don't have fresh herbs and don't wanna splurge on the packages at the grocery store, a little seasoning from a ranch package will do! Just read the instructions on the back for seasoning : sour cream ratio and adjust accordingly.
What is Sriracha Sauce?
Hi. Cindy! You can get sriracha in the "International" aisle of nearly every grocery store. It is usually with the stir-fry sauces and Asian cuisine, and almost always on a high shelf (I have no idea why though). It is inexpensive and will last you forever because a little goes a long way! We put sriracha on EVERYTHING! It is basically like a thick hot sauce, but way different than its American cousins. I hope you'll try it!