I love dips and this one hits all the elements. Fast, easy, no-bake, creamy, cheesy, and loaded with ranch flavor. You can use lite or lower fat versions of both the cream cheese and sour cream or traditional versions. I used a blend of white cheddar, Pepper Jack, and mozzarella cheese. Use what you have and enjoy. The ranch flavor is bold and intense, and it’s the perfect backyard bbq, pool party, or game day dip. Dip can be made up to 3 days in advance and kept airtight in the fridge until ready to transfer to the bread bowl.
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Makes 7 cups
2 (8 oz)
shredded cheese, measured loosely piled (american, colby, pepper jack, monterey jack, cheddar, mozzarella, or your favorite)
2 (1 oz)
packet ranch dip seasoning mix (i used mccormick; substitute with individual spices to taste if preferred, including garlic powder, onion powder, salt and pepper, etc.)