Quick Fix BBQ Ranch Dressing

A lot of restaurant signature sauces start with simple, off-the-shelf ingredients. A restaurant near us starts with BBQ sauce and Ranch, just like with this quick fix BBQ Ranch dressing, and then adds a few other ingredients (such as crumbled cooked bacon) to make it different for different dishes, such as for dipping onion rings or chicken wings.
This quick fix BBQ Ranch dressing isn’t just for salads, that’s for sure. I squirted it on a big plate of French fries. I dipped grilled chicken wings in it. Just make sure you start with good, quality BBQ sauce and Ranch dressing. And don’t hesitate to use a spicy BBQ sauce, or one with a bit of smoky flavor to it.

Also try my dill Ranch dressing.

Easy BBQ Ranch Dressing

Course Dressing
Cuisine American
Servings 2 cups
Author Mike

Ingredients

  • 1 cup Ranch dressing
  • 1 cup BBQ sauce
  • Embellishments optional (crumbled cooked bacon, chili powder, cayenne, Sriracha, hot sauce, chopped fresh parsley, etc)

Instructions

  • Whisk together the two ingredients.
  • Add any embellishments and stir to combine.

Avocado Ranch Dressing

I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. I like my dressing pretty thick, so that’s how I made it. But if you prefer yours a little thinner, just add some more milk.
Avocado Ranch DressingAvocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos.

For a little more kick, try my jalapeno ranch dressing.

Avocado Ranch Dressing

Course Salad Dressing
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 -4 cups
Author Mike

Ingredients

  • 2 ripe avocados halved, seed removed
  • 1 cup Ranch dressing
  • 1/2 cup milk plus more, if needed
  • 1/2 cup sour cream
  • 1/4 cup fresh squeezed lime juice
  • 2 teaspoons or more hot sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Kosher salt to taste

Instructions

  • Scoop out the avocado and place into a blender or food processor.
  • Add remaining ingredients except salt and process until smooth.
  • Taste, add salt as needed, and pulse a few more times to mix.
  • Refrigerate for one hour before serving.
  • Note: If the dressing gets too thick, stir in a bit more milk before serving.

Ciabatta and Sausage Dressing

As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage dressing) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey.
Ciabatta and Sausage DressingI had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this ciabatta and sausage dressing is just fantastic.

Also try my more traditional Thanksgiving Day dressing.

Ciabatta and Sausage Stuffing

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 -10 servings

Ingredients

  • 3 tablespoons. unsalted butter divided
  • 1 1 pound roll bulk sage breakfast sausage
  • 1 medium carrot diced
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • 2 cups turkey stock chicken stock can be substituted
  • 1/3 cup olive oil
  • 2 tablespoons freshly chopped parsley plus more for garnish
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rubbed sage
  • 1 12 ounce loaf ciabatta bread, cut into 1" pieces
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 F.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
  • Crumble in the sausage and cook until browned. Remove to a paper towel-lined plate to drain.
  • Add remaining butter to the skillet and melt.
  • Add the carrot, onion and celery and saute until starting to soften.
  • Place the sausage, cooked vegetables, stock, oil, parsley, rosemary sage and bread into a large bowl and stir.
  • Season with salt and pepper.
  • Pour mixture into a 9" x 13" baking dish and spread out evenly.
  • Bake 30-35 minutes or until golden brown and hot.
  • Serve garnished with more parsley if desired.