By Mrs. Henderson turned seventy-five on Saturday February twentieth. Her son and daughter-in-law drove up from Stillwater for a small backyard party. I made the creamy chip dip Mrs. Henderson loves — sour cream, cream cheese, ranch packet, finely diced bell pepper, green onion. Reimbursement $30.
The recipe is below.
Creamy Chip Dip
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 8
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 packet (1 oz) dry ranch seasoning mix
- 1/2 cup shredded cheddar cheese
- 2 tablespoons milk (to adjust consistency)
- 2 green onions, thinly sliced (optional garnish)
- Fritos or chips, for serving
Instructions
- Soften the cream cheese. Let cream cheese sit at room temperature for 20–30 minutes, or microwave in 10-second intervals until soft enough to stir easily.
- Mix the base. In a medium bowl, beat together the softened cream cheese and sour cream until smooth and well combined with no lumps.
- Season it. Stir in the dry ranch seasoning mix until fully incorporated throughout the dip.
- Add the cheese. Fold in the shredded cheddar cheese. Add milk one tablespoon at a time if you prefer a looser, more scoopable consistency.
- Garnish and serve. Transfer to a serving bowl and top with sliced green onions if using. Serve immediately with Fritos or your chip of choice, or refrigerate until ready to serve.
Nutrition (per serving)
Calories: 165 | Protein: 4g | Fat: 14g | Carbs: 5g | Fiber: 0g | Sodium: 310mg