Spicy Ranch Dip
"Simple, quick and easy to make. Good for any party. I would have suggested this for Super Bowl (even though I'm not a football fan). The Buttermilk ranch dressing mix is very important, although you can use any kind of dry ranch mix."
photo by Bonnie G #2
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
2 1/2 CUPS
ingredients
- 1 cup cream cheese
- 1⁄4 cup roasted garlic
- 1 teaspoon spicy brown mustard
- 1 1⁄2 teaspoons thyme
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 1⁄2 cups mayonnaise
- 1⁄2 cup buttermilk ranch dip mix
- 1 tablespoon milk
directions
- Mix everything together in a medium sized bowl. Refrigerate for at least two hours.
- Serve when ready.
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Reviews
-
We had pretty mixed reactions to this dip. My first problem was that the 1/2 cup buttermilk ranch dip mix seemed like way too much. A whole packet of mix is only an 1/8 cup. From past experience (DH sprinkles ranch mix on his popcorn), it's easy to get too much. So instead of the 1/2 cup I chose to use just 1 teaspoon. Even then it was too "ranchy" for DH. DS thought it was too cream cheesy and too lumpy for him, but by the next day he was eating it & enjoying it. I thought the lemon was over-powering and the title suggested some kick to it but it wasn't spicy at all. Although DS ended up eating this dip, the rest of us didn't like it enough to try again. Perhaps the refrigeration time should be longer than 2 hours and I think there may be an error in the ranch mix amount. Thanks for submitting your creation, Chef! Good luck! -
This was so easy to make and very tasty! I served with baby carrots and quartered the recipe just for me. Good luck! -
We were a house divided on this recipe to a sml degree. DH loved it when I had it waiting for him after work & served it w/assorted fresh veggies. I liked it too, but felt it would benefit from a cpl of chgs. The dominance of the ranch dip mix tended to mask the roasted garlic flavor & I would increase the roasted garlic to 1/3 cup, perhaps even 1/2 cup since its mellow flavor is subtle in this mixture. I also felt using 1 cup mayo w/1 1/2 cups cream cheese would achieve a better balance of flavors. Even using full-fat cream cheese & mayo, that chg would have the added benefit of reducing the total fat gms of those 2 ingredients by 14%. Using any artificially-flavored or salted duppers (or crackers) would be a mistake IMO as any extra salt is not needed. Made for RSC #15 ~ Thx for sharing your recipe w/us & good luck in the contest. *Edited to Add* ~ I also used 1 pkg of the ranch dip mix, but now feel 1/2 cup of prepared dip was intended & this would chg parts of my comments. :-) -
This was a very nice and easy to prepare dip. I was a little confused by the "buttermilk ranch dip mix" wasn't sure if that was a package of the dry mix or the bottled. I used the dry and just used one pack. I did find it pretty thick, but it went great with the fresh veggies (carrots, celery & red and green peppers) that I served it with. I think I'd mix the cream cheese with half sour cream next time and sprinkle the top with paparika just for some added color on presentation. The blend of flavors was wonderful but agree with others, I'd be sure and advise against using any salted dippers as there's enough salt in the mix - specially as I used the dry package of dip mix. Made for RSC #15 and glad I picked this recipe. -
I think this recipe needs a little tweaking. It could use a little lightening up . . would suggest using 1/2 sour cream with the cream cheese, maybe even leave out the mayo. Found the directions a little confusing; since it says 1/2 cup of buttermilk dressing mix wasn't sure if was dry or just use one of the packets dry, which really doesn't give the amount in the packet. Would also suggest changing the cream unit to ounces.; cream cheese is difficult to measure in a cup.
see 1 more reviews
Tweaks
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I could not find ranch dip so i used buttermilk instead and a veggie blend of spices. I loved this dip which works well with fresh vegetables or crackers but i will substitute the cream cheese with sour cream next time i make it to make it a little bit more fresh, i found it somewhat heavy and tense, but that might be the brand of cream cheese i used. Good luck for the contest!
RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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