I’m on the island of Molokai (Hawaii). We’re here for Thanksgiving. As wonderful as turkey and stuffing are, I find myself craving something spicy after a few days. Most of my regular spicy foods are not close at hand, but I picked up some Sriracha at the grocery store. Put some in my spaghetti sauce. Mixed it with my mashed potatoes and gravy. But this afternoon we were having chips and dip, when my brother-in-law and I both watched the light-bulb go off in each other’s heads.
16 oz Sour Cream
1 package Hidden Valley Ranch Mix
Sriracha Sauce
Combine your ranch mix with the sour cream per the directions on the ranch mix package. Mix in as much Sriracha as you like. Oh, add just a bit more than that. Enjoy with potato chips or corn chips. Or on a spoon.
Your alma mater Chef Brownium… Culinary Institute of the Raging Inferno?
Great recipe name. You should actually do some measuring so your faithful readers can recreate the masterpiece. Someone wise once suggested I write things down when I cook. And mocked me for not doing it. Unceasingly. Ahem.
I want to get some of that sauce. Do I have to go to Hawaii to get it? It sounds like it would be perfect for me.
Sriracha? We can get it at most grocery stores in Texas. Perhaps you can get it way up north, too. It will either be with other sauces, or check the asian section.