Rotel Ranch Dip (Print Version)
# Ingredients:
→ Base Layer
01 -
8 oz of room temperature cream cheese
02 -
1 cup of sour cream
03 -
A standard-size can (10 oz) of Rotel tomatoes, drained
04 -
1 packet of ranch dry mix
→ Extras
05 -
¼ cup finely chopped green onions
06 -
1 cup shredded cheddar
07 -
¼ cup jalapeños, diced small (use for a little heat, if you like)
→ Side Options
08 -
Tortilla chips, veggie sticks, or crackers to enjoy with
09 -
2 tablespoons chopped cilantro (optional topping)
# Instructions:
01 -
Take a big bowl, toss in the cream cheese, sour cream, and ranch packet. Stir everything together until the mixture is creamy and well combined.
02 -
Add in cheddar cheese, green onions, jalapeños (if you're using them), and Rotel tomatoes. Mix until all the ingredients are spread out evenly.
03 -
Cover it up with plastic wrap. Chill the mix for a minimum of 30 minutes so all the flavors can meld.
04 -
Once chilled, stir the dip once more. Move it to a serving dish, add cilantro on top if you'd like, and grab your dippers to enjoy.
# Notes:
01 -
You can prep this dip ahead—it'll stay good in the fridge for up to a full day.
02 -
Want a kick? Switch to Hot Rotel tomatoes or add extra jalapeños.
03 -
Soften your cream cheese ahead of time to make mixing simple and smooth.