I've never found a really good spicy ranch dressing. I've tried Salsa Ranch, Sriracha Ranch, Salsa Ranch. . .Several that sounded promising, but they just weren't right. I knew I wanted to create one with a special sort of spicy-heat, but it also had to have the unique green-freshness of cilantro. This quest went on my cooking bucket list. Today the ingredients I wanted to use finally just clicked for me when I remembered the Coriander Chutney I love so much, has the perfect, well rounded heat, from the Serrano peppers the cilantro is cooked with to make the chutney! Bingo!
1/4c sour cream
3T fresh lemon juice
Spoon everything in a squeeze bottle, stir with an iced tea spoon then shake well. Let the flavors blend a half hour before serving. If you like smoked flavor, this might also be good with a little smokey seasoning added. . .Lin
*Just to clarify, in the US, cilantro is the name for the plant's leaves and stem, while coriander is the name for its dried seeds. Internationally, the leaves and stems, as well as the dried seeds are all called coriander.
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