Image of Sriracha Ranch Dip Mix.

Enjoy this combination of spicy Sriracha hot sauce with the cool creamy flavor of ranch on tortilla chips, crackers, bread or crisp fresh vegetables.

Sriracha Ranch Dip


Sriracha Ranch Pulled Chicken Sliders
  • One package Sriracha Ranch Dip Quick Mix
  • 1 cup mayonnaise
  • 1 cup sour cream
  • One Rotisserie Chicken (chilled, deboned and skin removed)
  • ½ cup diced yellow onion
  • 1 – 4 oz. can diced green chilies
  • 1 cup finely shredded cheddar and jack cheese
  • Leaf lettuce or other type of lettuce as needed
  • Two Roma tomatoes sliced thin
  • 1 – 1 /2 dollar rolls or small dinner rolls.

Remove the skin from the chicken and pull the meat from the bones. Break apart into bite size pieces. In a separate bowl, mix the mayonnaise, sour cream and Sriracha Ranch Dip Quick Mix. Add the chicken, diced onion, green chilies and shredded cheese. Mix until incorporated and then spoon into sliced dinner rolls. Add leaf lettuce and sliced tomatoes as desired.
Serves 10-12


Fish Tacos with Sriracha Ranch Slaw

    Slaw
  • One package Sriracha Ranch Dip Quick Mix
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1 - 10 oz. package finely shredded cabbage
  • One red bell pepper (sliced thin)
  • One Roma tomato (seeds removed and sliced)
  • One large jalapeno tomato (seeds removed and sliced)

  • In a bowl, combine Sriracha Ranch Dip Quick Mix, mayonnaise and sour cream; mix well. Add remaining ingredients and mix until incorporated. Cover and refrigerate.


    Fish Tacos
  • 1 1/2 lbs. Salmon, Mahi Mahi or any other fish that is suitable to grill (divided into 3 oz. portions)
  • 8 taco size flour tortillas
  • One Avocado (sliced)
  • Olive oil
  • Salt and pepper
  • 2 limes (quartered)

Preheat grill to medium heat or oven to 350 degrees F. Brush fish with olive oil and lightly season with salt and pepper. Place on well-oiled grill and cook to desired doneness. Heat tortillas on grill. Divide half of the slaw between the eight tortillas. Place fish on top of slaw and top with remaining slaw equally. Place a slice of avocado on top and serve with lime wedges.
Serves 4