Abstract:

I am a huge advocate of using yogurt in toppings, dips and dressings when it makes sense to do so, and my take on Southwest-style ranch is a perfect candidate. Never mind that this recipe uses low-fat cultured dairy in lieu of all that lipid; full fat or not, this is the dip you want when your crudites are in need of that tangy, spicy kick!

Purpose:

Y'know sometimes you don't feel like reading; and for those times, you can watch the video companion episode to this recipe. Oh, and if you dig the video, likes are always appreciated!

So, I got a question - How many times have you gone out for casual dining and ordered something that came with [Spicy] Southwest Ranch? It always sounds great in theory, but but aways seems to exceed at mediocrity. That stuff from the restaurant never seems to be anything more than some sort of salad dressing that's been tinted pink; and I bet if you asked wait staff, they really couldn't even begin to tell you what's in it. I was tinkering with the base recipe that I use for vegetable dip the other day, and came across a seasoning combination that just happen to fit the profile for what I think a Southwest Ranch should taste like. Truth be told, the real revelation came after I bought a couple of boxes of "True Lemon" and "True Lime". Some of you might remember a discussion as to whether or not this stuff would be good for flavoring the white chocolate bits I put into my lemon cooler cookies (also seen at Tasty Kitchen); and since then, I've been looking for an excuse to look past the price tag and pick up a box or two to tinker with.



So I broke down the other day and picked up a box each of lemon and lime, and I've been trying them is just about everything. I've made spicy/Southwest-style dressings and dips before, but I gotta say that the addition of a little packet of powdered lime concentrate totally made the difference.