Description
A gourmet hot honey ranch dressing featuring a creamy roasted garlic ranch base and a smoky harissa hot honey drizzle.
Ingredients
Scale
- 1 head garlic
- 1 tablespoon olive oil
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup mild honey
- 1 tablespoon harissa paste
- 1 teaspoon apple cider vinegar
- 2–4 tablespoons milk or water
Instructions
- Roast The Garlic: Preheat oven to 400°F (200°C). Slice off the top 0.25 inch of the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-45 minutes until soft. Let cool, then mash the cloves.
- Prepare The Harissa Hot Honey: Combine honey, harissa paste, and apple cider vinegar in a small saucepan. Heat gently for 3-5 minutes until combined, then remove from heat to cool.
- Make The Ranch Base: In a medium bowl, whisk together the mayonnaise, sour cream, mashed roasted garlic, lemon juice, chopped fresh herbs, onion powder, garlic powder, salt, and pepper until smooth.
- Adjust And Serve: Gradually whisk in 2-4 tablespoons of milk or water to reach desired consistency. Pour ranch into a serving bowl, drizzle with hot honey, and garnish with chives.
Notes
To achieve the best flavor, do not skip roasting the garlic. Use fresh herbs and full-fat sour cream for a rich texture. Start with a mild harissa paste if serving children, or increase the amount for extra heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dressing
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150 calories
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 6 mg
Keywords: Hot Honey Ranch, Roasted Garlic, Harissa, Dip, Dressing, Easy, Condiment, Gourmet