Creamy, Spicy, Sweet, and Garlicky Hot Honey Chili Ranch (Print Version)

A creamy hot honey chili ranch dip with toasted gochugaru oil, garlic, sesame, yogurt, ranch seasoning, and a sweet heat finish.

# Ingredients:

For the chili-garlic oil

01 - 1/2 cup (120 ml) avocado oil
02 - 1/3 cup (35 g) gochugaru
03 - 2 tablespoons minced fresh garlic
04 - 1 tablespoon sesame seeds
05 - 1/2 teaspoon kosher salt

For the creamy ranch base

06 - 3/4 cup (170 g) plain Greek yogurt
07 - 1/4 cup (60 g) sour cream
08 - 1 packet (1 oz or 28 g) gluten-free ranch seasoning
09 - 1/3 cup (110 g) hot honey
10 - 1 tablespoon lemon juice or rice vinegar
11 - 1 tablespoon chopped fresh dill or parsley, optional

# Instructions:

01 - Add the gochugaru, minced garlic, sesame seeds, and kosher salt to a medium heat-safe bowl.
02 - Warm the avocado oil in a small saucepan over medium heat until it reaches 250°F to 275°F or shimmers gently. Do not let it smoke.
03 - Carefully pour the hot oil over the gochugaru mixture. Stir and let it sizzle until fragrant, then cool for 10-15 minutes until warm.
04 - In a separate bowl, whisk together the Greek yogurt, sour cream, ranch seasoning, hot honey, and lemon juice until smooth.
05 - Add the warm chile-garlic oil to the creamy base a spoonful at a time, whisking until glossy and fully combined.
06 - Chill for 20 minutes for a thicker dip, then stir again. Serve with wings, fries, pizza crust, wraps, rice bowls, or crispy chicken.

# Notes:

01 - Makes about 2 cups of sauce.
02 - Best served chilled or slightly cool.
03 - Store covered in the refrigerator and use within 3-4 days.

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