Here’s one of many weird things about me: I don’t like ranch dressing, unless it’s used as a dip. I can’t handle it on a salad. Or even on sandwiches, or other ways I’ve seen it used. It’s not like I would refuse it if I went to your house and you told me that was the only salad dressing you had, but I definitely don’t prefer it.
But, for a dip, I think it’s fabulous. Right out of the bottle works for me, but you can also get creative with bottled ranch dressing. I’ve got two ranch dip ideas that will be perfect to pair with fried zucchini or anything else you like to dip. The first one is a Chipotle Ranch Dip, and the other one is a Parmesan Cheese Ranch Dip.
For these two ranch dip ideas, you will need a bottle of Kraft Ranch Anything Dressing and a bottle of Kraft Three Cheese Ranch Anything Dressing (both 16 oz bottles). I bought the lite versions, but you could use the regular version if you prefer.
TIP: Be on the watch your local Walmart this month, because there will be Kraft Anything Dressing demo’s happening!
There’s a few other things you’ll need too: zucchinis, beer (can be substituted if you prefer), panko breadcrumbs, flour, oil, canned chipotle peppers, and Kraft Parmesan cheese. I went to Walmart and pick up most of these items (you don’t need eggs for this recipe, I just picked those up because I was out). You can see lots of photos from shopping trip here.
For the fried zucchini, you’ll want to wash and cut the ends of about 9-10 medium sized zucchinis. Each one is cut into quarters lengthwise to make long zucchini sticks.
Next, you’ll work on your beer batter. In a wide and shallow bowl or pan, mix your flour, salt, and pepper, with a 12 oz bottle of your favorite beer.
Working with one zucchini stick at a time, dip it into the beer batter first (allowing excess to fall off) and then into the panko breadcrumbs.
Then, they are fried in oil until brown and crispy. I place them on a plate covered with a paper towel — or napkins — when I realize I have no paper towels…lol.
Now, you are ready to make the dips, which are SO easy….and I bet your guests will think you spent a lot of time on these.
For the Chipotle Ranch Dip, you’ll need just two items: your Kraft Ranch Anything Dressing and a can of chipotle peppers. This will make a spicy dip, which my youngest kids didn’t prefer, but my husband and oldest son LOVED.
Take one or two of the peppers out of the can. I used two, and it was spicy. If you don’t want it very spicy, want start with one chipotle pepper. One pepper will still give it a kick. Put your pepper(s) in a food processor and chop it up.
NOTE: You will have most of the can of chipotle peppers left, so I recommend making Chipotle Peach Chicken for dinner.
Pour in your whole bottle of Kraft Ranch Anything Dressing. Pulse together the chipotle pepper and ranch until well blended.
When it’s done, you have your smoky and spicy Chipotle Ranch Dip. See how easy that was?
The Parmesan Cheese Ranch Dip is just as easy…maybe even easier. Pour your entire 16 oz bottle of Kraft Three Cheese Ranch Anything Dressing into your food processor and add 1 cup of Kraft Parmesan Cheese. Pulse together until well blended.
And just like that…you’re done! If you like cheese and ranch, you’ll love this dip.
The combination of these two dips with my fried zucchini meant that everyone was satisfied. Some (like my oldest son) couldn’t get enough of the Chipotle Ranch Dressing, where others thought the Parmesan Cheese Ranch Dip was amazing. I’m all about making food my family enjoys, so the two kind of dip was a perfect combo.
- 9-10 zucchini, medium sized
- 1¼ cups flour
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 12 oz beer (could substitute 12oz water, if you prefer)
- 5 cups panko breadcrumbs
- Vegetable or Canola Oil
- 1 - 2 peppers from a 7oz can of chipotle peppers
- 16 oz bottle Kraft Ranch Anything Dressing
- 16 oz bottle Kraft Three Cheese Ranch Anything Dressing
- 1 cup Kraft Grated Pamesan Cheese
- Wash and cut the ends of of each zucchini. Cut each zucchini in quarters lengthwise to make 4 long zucchini sticks/spears per whole zucchini.
- In a wide and shallow bowl or pan, mix flour with salt and pepper. With a fork, combine beer with flour until well blended. In another wide and shallow bowl or pan, add half of the breadcrumbs. Prepare a plate or baking sheet by lining it with paper towels.
- In a large frying pan, add enough oil until it's about 1½" deep with oil. Heat oil over medium heat until 350 degrees F (by using a deep-fry thermometer).
- Dip a zucchini stick in the batter completely, allow excess to drip off. Then dip in breadcrumbs, pressing them into the batter slightly. Give a gentle shake to allow excess breadcrumbs to drop off. Fry zucchini in hot oil until golden brown, turning them as necessary so all sides cook. Remove from hot oil with tongs or a slotted spoon and place on prepared plate with paper towels. Continue with remaining zucchini (I generally about 3-4 zucchini frying at once).
- Serve with Chipotle Ranch Dip, Parmesan Cheese Ranch Dip, or any other dressing or dip of your choice.
- Take one or two of the peppers out of the can (use 2 if you like things spicy) and put in food processor. Pulse until pepper(s) is very finely chopped. Pour entire bottle of Kraft Ranch Anything Dressing into food processor. Pulse together with the chipotle peppers until well blended. Pour into serving bowl.
- Pour bottle of Kraft Three Cheese Ranch Anything Dressing into food processor and add Kraft Parmesan Cheese. Pulse together until well blended. May also be prepared without food processor by mixing in a bowl until combined. Pour into serving bowl.
I’d love to know more about your dipping — what do you like to use as a dip?
For more information on Kraft Anything Dressing, visit them at:
- On Twitter at: http://www.twitter.com/KraftDressing
- On Facebook at: http://www.facebook.com/AnythingDressing
Disclosure: I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft #anythingdressing #CBias #SocialFabric — These recipes, and all opinions, are my own.