Here’s the truth:
I’ve never been a huge fan of sour cream-based dips. There’s not a thing wrong with them; it’s just not my “textural” preference, I guess. I like something thicker.
Sometime in high school, I became a huge fan of those Alouette spreadable cheese dip thingies. I loved them. But they were (and are) pricey little things. My best friend and I experimented and learned that a block of cream cheese mixed with a packet of Hidden Valley Ranch dressing mix was also a very tasty, more affordable dip option. Cool.
Now, I’m grown, and I’m trying to move past the questionable ingredients in those little packets. I’m still watching the budget. The solution?
Homemade Ranch Cream Cheese Dip
- 8 oz. cream cheese
- 2-3 tablespoons buttermilk (regular old milk can be substituted here if that’s all you’ve got– don’t buy buttermilk when you need less than 1/4 cup)
- 1 teaspoon dried chives
- 1 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon dill
- 1/2 teaspoon salt
- dash black pepper
Dump cream cheese and (butter)milk into bowl of mixer. Beat until smooth and creamy. Add in all spices and mix until blended. That’s it. You’re done. Serve with raw veggies and/or pretzels.
*note: This dip is not suitable for with potato chips. It’s too thick and the chips will break as you try to scoop it. Sour cream bases are the way to go for your ‘tato chips!