The minute that I saw this dip on Leah’s blog, I knew I had to try it. You know that I don’t like ranch dressing but I do love the flavor of dill, especially in dips. I’m a big time snacker. I love crunchy, salty snacks and most of the time I would much rather snack all day than sit and eat a huge meal.
We spent Thanksgiving with Paul’s family so I nearly immediately emailed the recipe to my mother-in-law saying that I didn’t think I could resist making it for Thanksgiving. She replied that she didn’t think she could resist me making it either! At that point, it was locked in, on our menu and it was a great addition.
When I started making it I then started thinking of all the ways to adapt it for different flavor twists: taco seasoning and Mexican cheese; Italian seasoning and mozzarella cheese; onion soup mix and Swiss cheese…the possibilities are endless. So needless to say, this is more of a frame of reference than a recipe.
Cheddar-Ranch Dip Recipe
1 (8 oz.) package cream cheese, room temperature (*see notes below)
1 cup sour cream (*see notes below)
2 tsp. ranch dressing seasoning mix (*see notes below)
1 1/2 cups shredded sharp cheddar cheese
Using an electric mixer, beat the cream cheese in a medium sized bowl until fluffy. Stir in the sour cream and seasoning mix and blend. Add the cheese and stir until combined.
Refrigerate for at least two hours but the flavors develop more the longer it sits. Serve with veggies or crackers.
I used reduced-fat cream cheese and sour cream. Feel free to use the full-fat varieties but don't use fat free, the dip won't set well.
If you don't care to make homemade ranch seasoning, use one small (0.7 ounce) packet of store-bought ranch dressing mix.
This dip would be equally as good with any other seasonings: vegetable dip mix, Italian seasoning, onion soup mix, taco seasoning, chili seasoning, etc.
Use any kind of shredded cheese that you have on hand and/or the cheese that goes best with the particular seasonings that you choose!
Slightly adapted from So, How's it Taste?