Hidden Valley Original Ranch has been an old family favorite and I found the new flavors – Hidden Valley Spicy Ranch as well as Hidden Valley Cheese Ranch equally flavorful and versatile. I’m looking forward to try these as a salad dressing, dip, marinade as well as a spread for wraps and sandwiches.
The first recipe that I tried with Hidden Valley Spicy Ranch was this Ranchified Eggplant Dip. Here goes the recipe:
Ranchified Eggplant Dip
Ingredients: ( Makes 4 – 6 servings )
Large Eggplant – 1
Tomato – 1
Hidden Valley Spicy Ranch – 2 to 3 tablespoons
Salt and pepper – according to taste
Oil – for brushing
Fresh cilantro – for garnish
Method:
1) Preheat oven to broil. Alternately, prepare a charcoal grill to roast the eggplant and tomato for a great smoky flavor.
2) Wash and dry the eggplant and tomato. Brush both lightly with oil.
3)Place the eggplant on a baking sheet lined with aluminium foil.
3) Place the baking sheet on middle rack of the oven and broil until the skin of the eggplant is completely charred on all sides and the inside is completely soft, about 20-30 minutes. Turn as required in between. As tomatoes take much lesser time to char place the tomato alongside the eggplant only towards the last 8-10 minutes.
5) Cool the eggplant and tomato. Peel and mash them together.
6) Add Hidden Valley Spicy Ranch. Taste and add salt and pepper, if required.
7) Garnish with cilantro. Serve with pita chips, crackers or fresh veggies.
Disclaimer: I received samples of Hidden Valley Ranch products along with a grocery gift card to participate in the Ranchify Recipe Challenge. However, the opinions expressed are my own. I did not receive any other compensation for this post..
looks really yumm…
Yummy looking dip…with some veggies it would make a great iftar!
nice n yummy dip…. wud love to have it with some cornitos…
do drop in sometime to mine
http://aathidhyam.blogspot.in/
I am always tempted to buy a bottle of Hidden Ranch dressing when I go grocery shopping, but I stop myself because I always thought these dressings are too fattening… not to mention, so addictive 😀
Wow that was really a tempting dip…
Omg, rich looking fingerlicking dip,super tempting..
this is almost like a babaganoush recipe without the tahini 😛 Sounds very interesting and nice. Should try.
Yeah you can call it Baba Ganoush without tahini, olive oil , lemon juice and garlic; roasted tomato and spicy ranch instead. Actually, now that I think of it , roasted eggplant is the only common ingredient between the two. Thanks for dropping by.
Thanks Rafeeda.
Yeah…a healthy one instead of our fried pakoras and samosas.
Thanks Chaitra.
Thanks Priya.
I too prefer a olive oil + lemon juice dressing over bottled ones for everyday salads but use them occasionally to add some variety and encourage my little ones to eat fresh veggies. My younger daughter loves the creamy texture. For adults too a tablespoon or two goes a long way to add a yummy twist to bland salads.
Thanks Akila.
looks lovely & delicious…mouthwatering!