Cheesy Mexican Ranch Dip is an impressive change to salsa when you’re serving chips.  It’s just perfect for fresh veggies or crackers too.  It has all the flavor of a Southwest taste with out the heat.  This Mexican dip is especially good to offer when you’re serving young children or those who can’t  tolerate the spice and heat of traditional salsas.

My good friend,  Karen Robison brought this dip to a church function a few weeks ago and,  the bowl was empty in no time.  I called her immediately and she said I could share this tasty Mexican Ranch Dip with you.

The ingredients are simple:  1.   Two  8 oz. packages of Cream Cheese.  2.  1/2  large sweet red pepper.  3.  1/2 large sweet green pepper.  4.  Two green onions.  5.  One can of black olives.  6.  One can Fiesta Corn (or Mexicorn.)  7.  One package of Ranch Buttermilk Dressing.     (Pick up large peppers ’cause you’ll want to make another batch.)

Slice the onions… including the tops.   Slice the olives thin.  Chop the red and green peppers fine.

Place in a bowl the two packages of Cream Cheese and allow them  to soften.   Add the ingredients in the following order, mixing each ingredient well before adding the next one.  1.  Ranch dressing mix.  2.  Onions and Peppers.  3.  Fold in Black olives.  4.  Fold in Fiesta Corn.

Chill the Cheese Mexican Ranch Dip for at least two hour so the flavors will blend well.    Doesn’t it look good?  Yep… it is!

Serve with Chips… Crackers….or Veggies.

This is a dip you won’t be able to leave alone … so get plenty of ingredients so you can make a second batch…. quick!

Below is a four minute video… if you want to see the process in action.

Mmmmm.  Please enjoy!

Kathy
Insightful Nana

P.S.  Serve up this Cheesy Mexican Ranch Dip soon…. It’s a great pick-me-up during these last drab days of winter.  It will bring a brightness to your table and get you excite for Spring…. Or should I say… More Excited For Spring!

P.P.S.  Thanks Karen.