Spicy Ranch Taco Dip Recipe

I was chilling last night and decided to mix up some sour cream, cream cheese, ranch and taco seasoning with spicy salsa, diced tomatoes, cheddar, green onions, jalapeños, and even black olives into this epic dip that’s messy as heck but totally on point for any hang with your crew.

I love making my Spicy Ranch Taco Dip using sour cream, cream cheese, ranch dressing mix, taco seasoning mix, spicy salsa, diced tomatoes, cheddar cheese, green onions and diced jalapeno peppers. I think its high in protein and calcium from the dairy with vitamin C from tomatoes making it nutritious.

Ingredients

• Sour cream adds tangy richness, giving a creamy feel, extra calcium and protein but it is a bit fatty.
• Cream cheese gives a smooth texture and subtle tang, plus some protein and a bit of creaminess.
• Ranch dressing mix brings herbs and saltiness, adding a savory kick to liven up the dip.
• Spicy salsa injects heat and acidity while offering fresh tomato vitamins and simple carbs.
• Jalapeño peppers deliver bold spice and vitamin C but can easily overpower if you use too many.

Ingredient Quantities

• 16 oz container sour cream
• 8 oz cream cheese, softened
• 1 packet ranch dressing mix
• 1 packet taco seasoning mix
• 1/2 cup salsa (choose a spicy one if you like it hot)
• 1/2 cup diced tomatoes, drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1-2 diced jalapeño peppers (remove seeds if you want it milder)
• 1/4 cup sliced black olives (optional but adds a nice touch)
• Tortilla chips for serving

How to Make this

1. In a large bowl, mix together the sour cream and softened cream cheese until they come together smooth.

2. Stir in the packet of ranch dressing mix and taco seasoning mix until well combined.

3. Add the spicy salsa and drained diced tomatoes next and mix that into the cream mixture.

4. Fold in the shredded cheddar cheese and chopped green onions, making sure they are evenly distributed.

5. Toss in the diced jalapeño peppers; if you want it less spicy, remove some or all of their seeds before adding.

6. Mix in the sliced black olives if you’re using them for that extra tang.

7. Give everything a good stir so all the flavors get to know each other.

8. Cover the bowl and let it chill in the fridge for at least one hour to let the spices really meld together.

9. Stir the dip once more before serving to redistribute any settled ingredients.

10. Serve it with a heap of tortilla chips and enjoy your Spicy Ranch Taco Dip!

Equipment Needed

1. A large mixing bowl for combining all the ingredients
2. A sturdy spatula or wooden spoon to stir everything together
3. A set of measuring cups and spoons to accurately measure sour cream, salsa, and spices
4. A cutting board and a sharp knife for chopping green onions and dicing jalapeño peppers
5. A refrigerator to chill the dip and let the flavors mix well
6. A serving bowl for dishing out your delicious Spicy Ranch Taco Dip

FAQ

• What exactly is Spicy Ranch Taco Dip?
  Its this creamy, tangy mix that combines sour cream, cream cheese, ranch, and taco seasonings with zesty salsa, tomatoes, cheese, green onions, and jalapeños. It’s great for parties and game nights.
• How do I control how spicy it turns out?
  You can adjust the heat by using a milder salsa or less jalapeños if you’re not up for too much spice. Just keep in mind that a little kick is part of the flavor fun.
• Can I make this dip ahead of time?
  Yeah, you can totally make it a few hours ahead. Just cover it well and let it chill in the fridge. Give it a stir before serving.
• What kind of chips go best with it?
  Tortilla chips are a classic choice but you can experiment with pita chips or even sliced veggies if you want a healthier twist.
• How should I store any leftovers?
  Keep any leftover dip in an airtight container in the fridge for up to two days; just make sure you give it a good mix before eating.

Spicy Ranch Taco Dip Recipe Substitutions and Variations

• For the sour cream, you can sub in full fat Greek yogurt if you want a tangier, lighter option.
• If you dont have cream cheese, Neufchatel cheese works fine and gives a similar creamy texture.
• Not a fan of spicy salsa? Try mixing tomato paste with a pinch of chili powder to get the heat you need.
• If you cant find drained diced tomatoes, just use fresh cherry tomatoes that you chop up yourself.
• For the jalapeño peppers, you could use serrano peppers for a slightly different, yet still spicy, kick.

Pro Tips

1. So a big tip is to make sure your cream cheese is super soft before you mix it with the sour cream. If it’s still a bit stiff it can end up lumpy and not as smooth as you want it to be.

2. Drain your tomatoes really well. If there’s too much juice in them, your dip might turn watery and then it won’t have that nice thick texture you’re looking for.

3. Let the dip chill for more than an hour if you can. Sometimes overnight is even better because all the flavors have more time to blend together and it tastes way more intense.

4. Don’t be afraid to tweak the spices a bit. If you like things really hot, keep the jalapeños with the seeds in and maybe even add a little extra salsa so the kick comes through.