Ranch DRESSING
The Smooth All-Rounder with Endless Possibilities
Swipe to learn how Blenders Ranch Dressing is a game-changer for your menu
Product Overview
Blenders Ranch Dressing: The Smooth All-Rounder with Endless Possibilities
A kitchen essential that does it all. With the perfect balance of tangy buttermilk, garlic, and chives, Blenders Ranch Dressing is made for dipping, drizzling, and dressing. Whether you're elevating salads, wings, or loaded fries, its versatility brings endless possibilities to your menu
Perfectly Balanced Flavour
Fun Fact:
Ranch is one of the popular dressings in th
2 Pack Sizes:
920 ml
A go-to for adding flavour without the hassle
Smooth, creamy texture
2L
Why Chefs love it:
Versatile Across Menus: A go-to for salads, burgers, sandwiches, wings, and more. A dressing that also works as a dip or drizzle.
Perfectly Balanced Flavour – The right mix of creamy, tangy, and herby notes enhances dishes without overpowering them.
Time-Saving Solution – Ready to use straight from the bottle, ensuring consistency in busy kitchens.
Product Specs:
Allergens: Contains Eggs, Milk, Mustard
Shelf Life: 6 Months
Pack Sizes: 2L or 920ml
Suitable for Vegetarians
No Artificial Colours
Menu Inspiration
SMOKED SALMON PLATTER
Smoked Salmon sharing platter featuring a delicious blend of Horseradish and creamy Ranch Dressing.
Ingredients
100g Blenders Ranch Dressing
100g Blenders Horseradish Sauce
For the Crispy Capers
2 tbsp drained capers
2 tbsp extra virgin olive oil
For the Salmon
500g smoked Atlantic salmon, sliced
1 tbsp fresh dill, loosely chopped or more to taste
Freshly cracked black pepper for garnish
20g Sliced Shallots
Sliced lemons
Brown bread to serve
PREP TIME 5 min
1 Heat a small non-stick pan over medium heat with olive oil 2
In a bowl, combine the Blenders Horseradish Sauce and Blenders Ranch Dressing and whisk until well combined Set aside while you prepare the capers
When the pan is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing half way through 3
Transfer the capers to a paper towel lined plate and let cool
Cut the smoked salmon into 2-inch pieces and arrange on a large plate in a single layer
Spoon the dressing over the salmon evenly
Next, top with crispy capers Finish the dish with fresh dill, cracked pepper and sliced shallot
Serve with brown bread
Allergens: Gluten, Eggs, Fish, Milk, Mustard, Sulphites
Menu Inspiration
CHOPPED CHICKEN SALAD WITH JALAPEÑO-RANCH DRESSING
This Chopped Chicken Salad features Blenders’ creamy Ranch Dressing, adding a tangy richness to the vibrant mix of fresh ingredients. Perfect for foodservice, it’s a quick and easy way to bring bold flavours to your menu.
Ingredients
For the Dressing
250ml Blenders Ranch Dressing
3 Large spring onions, trimmed and finely chopped
20g finely chopped fresh cilantro
1 finely chopped jalapeño with its seeds
1 lime, zested
For the Salad
200g cooked chicken, chopped into 2cm cubes
3 Romaine hearts, trimmed and chopped into bite-sized pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 green onions, trimmed and thinly sliced at an angle
50g grated Parmesan
20g chopped cilantro, leaves and tender stems
100g crumbled lime tortilla chips (optional)
10 min
4-6
Method
1
Whisk all the Blenders Ranch Dressing and all other dressing ingredients together in a bowl until fully combined
In a large shallow bowl or platter, toss the chicken and romaine with half of the following ingredients: corn, radishes, avocado, sliced green onions, Parmesan, and cilantro 2 Add half of the dressing and toss to coat evenly 3
Layer the remaining corn, radishes, avocado, green onions, Parmesan, and cilantro on top 4
You can arrange them in stripes or piles for an attractive presentation 5
Sprinkle the crumbled tortilla chips on top, if using 6
7
Drizzle the salad with the remaining dressing and serve immediately Serve any extra dressing and additional tortilla chips alongside
Allergens: Milk, Eggs, Mustard, Gluten
BUTTERMILK CHICKEN CHIPOTLE BURGER WITH RANCH DRESSING
Crispy, smoky, spicy and tangy. What’s not to like?
Ingredients
1lt buttermilk
5 tbsp Blenders Ranch Dressing
5 tbsp Blenders Sriracha
2 tbsp smoked paprika
5 tsp coarse salt, plus more for seasoning
2 red onions, sliced
4 garlic cloves, smashed
4 (100g) skinless boneless chicken
breast
1kg plain flour
Freshly ground black pepper
100ml Blenders Chipotle
Mayonnaise
2 beef tomatoes, sliced
1 head of iceberg lettuce, chopped
4 brioche buns
PREP TIME 20 min
COOK TIME 10 min SERVINGS 4
In a large plastic tub place the chicken breasts, ranch, sriracha, paprika, garlic, salt, and buttermilk and cover tightly Refrigerate for 24 hours
Drain the chicken Season the flour with the salt and pepper
Dredge the chicken in the flour, pressing the flour into the chicken
Deep-fry for 8-10 minutes until the chicken reaches 74°C
Place the brioche buns under the grill for 2 minutes Spread the chipotle mayo on both sides of the bun
Place iceberg lettuce on the base
Place the chicken breast on the lettuce and top with red onion and sliced tomatoes
Finally, add a drizzle more ranch dressing before placing the top of the bun
Allergens: Gluten, Eggs, Milk, Mustard
DEVILLED EGGS TOSTADA WITH FRESH SALSA
Devilled Egg Tostada with Fresh Salsa recipe brings together the classic charm of devilled eggs with the vibrant zest of fresh salsa & hot sauce.
Ingredients
8 4″ corn tortillas
8 large eggs
20g Blenders Hot Sauce
30g Blenders Ranch Dressing
For the salsa
80g red onion, finely diced
160g tomato, diced and seeds removed
20g coriander, chopped (keep some for garnish)
20g flatleaf parsley, chopped (keep some for garnish)
1
2
PREP TIME 20 min
COOK TIME 10 min
SERVINGS 4
Boil the eggs for eight minutes in salted water, drain the eggs and run them under cold water for five minutes
In a bowl mix the tomato, onion, parsley, coriander and hot sauce and let it sit to allow the flavours to develop
Shell the eggs and cut in half Remove the yolk and mash with the Ranch dressing Pipe the mix back into the space left by the yolk 3
Warm the tortillas on a dry pan 4
To serve, place two egg halves on one tortilla, top with salsa, coriander, flat parsley and a drizzle of hot sauce for some extra spice!
Allergens: Gluten, Eggs, Milk, Mustard