Best Creamy Ranch Dip Recipes

CREAMY RANCH DIP

Steps:

• In a small bowl, beat the sour cream, cream cheese and ranch dressing mix on medium speed until smooth. Transfer to a serving bowl; refrigerate until serving. Serve with vegetables, crackers or chips.

CREAMY JALAPENO RANCH DIP

Steps:

• Blend buttermilk, green chilies, mayonnaise, jalapeno pepper, cilantro, garlic, ranch dressing mix, and lime juice in a food processor or blender until mostly smooth.

CREAMY RANCH DIP

Steps:

• Puree Almond Breeze Almondmilk, sour cream, and cream cheese in a small blender until smooth. Add remaining ingredients and pulse until well mixed.
• Transfer to a covered container and refrigerate until ready to serve. Serve with vegetables.

KITTENCAL'S CREAMY RANCH DRESSING/DIP

Steps:

• In a medium bowl whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, dill weed, parsley, garlic, Dijon mustard, black pepper, salt and minced green onion; whisk until well blended.
• Adjust the amount of salt and pepper if needed and add in some Tabasco sauce if desired.
• Cover and refrigerate for a minimum of 4 hours before using or overnight, the longer the better.

CREAMY AVOCADO RANCH DIP RECIPE BY TASTY

Steps:

• Add the sour cream, Hidden Valley® Ranch Dip Mix, avocado, garlic powder, and lime juice to a blender and blend until smooth, scraping down the sides of the blender as needed.
• Transfer the dip to a bowl and top with the reserved avocado. Serve with vegetable chips.
• Enjoy!

SOUTHWESTERN CREAMY RANCH DIP

Steps:

• In medium bowl, blend together sour cream, mayonnaise, ranch dressing mix and tomatoes and green chiles.
• Finely chop cilantro and stir into tomato mixture and squeeze the lemon juice into tomato mixture and mix well.
• Refrigerate until serving time and serve cold with tostitos.

PARMESAN CHICKEN WITH CREAMY GARLIC RANCH DIP

Steps:

• Mix together dip ingredients in a small bowl. Refrigerate until ready to serve.
• Preheat oven to 350 degrees.
• In a pie plate or shallow bowl combine olive oil and garlic.
• In a separate pie plate or shallow bowl combine Panko, Parmesan cheese, basil, smoked paprika and pepper.
• Dip each chicken breast in the oil mixture, then in the bread crumbs, coating both sides of chicken breasts. Place chicken breasts on baking rack that has been placed on a baking pan.
• Bake for 30 minutes in the preheated oven or until chicken is no longer pink and juices run clean.

CREAMY CAULIFLOWER RANCH DIP (LOW FAT)

Steps:

• Break cauliflower into florets. In medium saucepan, bring about 2 inches of water to a boil. Add cauliflower, cover and simmer until tender, about 15 minutes. Run under cold water to stop the cooking; drain well.
• In a food processor, puree cauliflower and green onion until fairly smooth. Scrape down sides, add sour cream and dressing mix. Process until combined. season with salt and pepper, if desired.
• Remove to serving bowl and refrigerate until chilled.
• Serve with fresh veggies, crackers, pita chips or anything else you want to dip. :).

AVOCADO ARANCINI WITH CREAMY AVOCADO RANCH DIP

Steps:

• Cook the rice according to the package directions. Spread the cooked rice out on a cookie sheet and let cool for 10 minutes, then place in the refrigerator for 30 minutes until cold.
• While the rice chills, cook the bacon until crisp, then drain well on paper towels. Crumble the bacon and set aside until ready to use.
• Cut the 2 Mexican avocados in half and remove the pits. Scrape the flesh from 3 of the 4 halves into a medium mixing bowl. Scrape the 4th avocado half into a separate small bowl. Add 1/2 teaspoon of lemon juice to each bowl and mash the contents of both bowls well with a fork. Add the sour cream and ranch dressing mix to the small bowl and whisk together until you have a smooth, creamy consistency, then cover and refrigerate until ready to use. To the medium mixing bowl, add the oregano, red pepper flakes, sun-dried tomatoes, shredded mozzarella, cooked bacon, salt and pepper and mix well. Stir in the cooked, chilled rice and mix well again.
• Beat the two eggs in a small shallow bowl. Pour the Italian bread crumbs into a small shallow dish.
• Pour enough canola oil into a medium frying pan to reach a depth of 3/4 inch. Heat the oil until it reaches a temperature of 350 degrees. Use a teaspoon to scoop up the rice mixture and roll it into 1-inch diameter balls. Place each rice ball into the egg, then into the bread crumbs to coat. Fry the arancini in small batches in the hot oil for 3 minutes, until golden brown on all sides. Transfer the cooked arancini to a paper towel lined platter to drain. Serve them warm with the cool avocado ranch dip.

CREAMY RANCH DIP

Steps:

• Beat ingredients with mixer until blended.
• Refrigerate several hours or until chilled.

AVOCADO EGG ROLLS WITH CREAMY CILANTRO RANCH DIP RECIPE - (4.2/5)

Steps:

• EGG ROLLS: Heat 2 to 3 inches of oil until 350°F in a heavy bottomed pot or a deep fryer. Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine. Try not to break up the avocado slices, that is what makes these delicious. Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond. Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes. Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut). Roll up the egg roll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut. Repeat with remaining egg roll wrappers until the avocado mixture is gone. Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2 to 3 minutes). Remove from oil to either a wire rack or paper towels to drain. Cool slightly and cut and an angle. CREAMY CILANTRO RANCH DIP: Place all ingredients into a bowl and mix well. Best if prepared at least 1 hour ahead of time so the flavors meld. Lasts up to 2 weeks in the fridge. Enjoy!

CREAMY AVOCADO-RANCH DIP

Steps:

• In a food processor, mix the sour cream, Neufchatel cheese, ranch dressing mix, hot sauce, garlic salt, and celery salt.
• In a bowl, mash the avocados, and mix in the sour cream mixture until well blended. Cover, and chill until serving.

CREAMY AVOCADO RANCH DIP

Steps:

• 1. Place all ingredients in blender and pulse until smooth and to the texture you like. Chill until ready to serve.

CHUY'S CREAMY JALAPENO RANCH DIP RECIPE

Steps:

• Pour all ingredients in food processor and chop.blend until smooth and creamy. Serve with your favorite tortilla chips.

CREAMY RANCH SPINACH DIP

Steps:

• Mix together, chill and serve.
• Serving suggestion: Hollow out a round loaf of french bread and fill with dip.
• Serve with bread cubes and fresh vegetables.

CREAMY BLACK PEPPER-RANCH DIP

Steps:

• Mix ingredients until blended.

CREAMY CHEESY RANCH DIP

Steps:

• 1.) Mix all ingredients. Refrigerate 1 hour or until ready to serve. 2.) Serve with assorted cut-up veggies, breadsticks or crackers. 3.) Serve dip in a hollowed-out bell pepper.

CREAMY RANCH DIP

Steps:

• Mix all ingredients with an electric mixer on medium speed until smooth.
• Refrigerate at least 2 hours before serving.