Ingredients:

  • Two 8 oz blocks full-fat Cream Cheese, softened
  • 1 cup full-fat Sour Cream
  • 1 packet (1 oz) Dry Ranch Seasoning Mix
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Salt (adjust to taste)
  • One 10 oz can Rotel (Diced Tomatoes w/ Green Chilies), thoroughly drained
  • 1 cup shredded Monterey Jack or Mild Cheddar Cheese
  • 3 tablespoons thinly sliced Green Onions (Scallions), divided

Instructions:

  1. Drain the Rotel: Open the can of diced tomatoes and chilies and pour the contents into a fine-mesh sieve. Press lightly to extract as much liquid as possible. Ensure the cream cheese is fully softened to room temperature.
  2. Whip the Cream Cheese: Place the softened cream cheese in the mixing bowl. Beat using a hand mixer or spatula until light and fluffy (about 1 minute).
  3. Incorporate Dairy and Seasoning: Add the sour cream, dry ranch mix, garlic powder, and salt to the whipped cream cheese. Mix until completely smooth and homogeneous.
  4. Fold in the Mix-Ins: Gently fold in the thoroughly drained Rotel mixture, the shredded cheese, and half of the sliced green onions using a rubber spatula. Do not overmix to maintain texture.
  5. Chill: Transfer the dip to its final serving dish. Cover tightly with cling film, pressing the film directly onto the surface to prevent a skin from forming. Refrigerate for a minimum of 1 hour.
  6. Garnish and Serve: Just before serving, uncover the dip and sprinkle the remaining sliced green onions over the top. Serve alongside sturdy chips, Fritos, or crunchy vegetable sticks.