Richard Blais' Sri-Rancha

by Rachael Ray Show Staff 3:00 AM, April 30, 2013

Aired April 30, 2013

Serves about 2 1/2 cups
2 cups store-bought ranch dressing
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1/4 cup Sriracha hot Sauce

Put the ranch dressing into a small bowl, add the lemon juice and Sriracha. Whisk until fully incorporated. Serve with fries for dipping.

Store in an air-tight container in the refrigerator for up to 2 weeks.