Peppery Chicken Finger Sauce
A creamy, peppery dipping sauce made with ranch, ketchup, and three kinds of heat. It comes together in one bowl and gets better after a short chill.
Equipment
- Medium mixing bowl
- Whisk
- Measuring spoons
- airtight container
Ingredients
Main Ingredients
- ½ cup creamy ranch dressing well stirred
- 6 tbsp ketchup
- 1 tsp onion powder
- 2 tsp black pepper freshly ground
- 1 tbsp white vinegar
- ¼ tsp cayenne pepper
- ½ tsp white pepper
Instructions
Cooking
- Combine. Stir the ranch and ketchup together in a medium bowl.
- Season. Add the onion powder, both peppers, cayenne, and vinegar.
- Whisk. Mix for 1 minute until evenly colored with no clumps of spice.
- Adjust. Taste and add more cayenne or vinegar if needed.
- Chill. Cover and refrigerate 30 minutes, then stir before serving.
Notes
Substitutions: Use a Greek yogurt ranch for a lighter dip, or leave out the cayenne for a milder sauce.
Tips: Grind the black pepper fresh and taste again after chilling. One serving is 2 tablespoons.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.