My Best Tips for Dip Perfection
Soften the cream cheese. I cannot stress this enough. Cold cream cheese will not blend smoothly. You’ll end up with little white lumps throughout your dip. Set it out on the counter an hour before you start.
Drain the green chiles well. Canned green chiles come packed in liquid. That liquid will water down your dip. Press them with a spoon in the strainer to extract as much liquid as possible.
Use full-fat dairy for the best texture. Low-fat and non-fat products contain more water and less fat. The dip will be thinner and less rich. It will still taste fine, but it won’t be the same.
Don’t overmix once the cheese is added. Stir just until combined. Overmixing can make the dip dense.
Let it rest. The dip is good immediately. It’s great after an hour in the fridge. It’s spectacular the next day. The ranch flavor needs time to bloom.
Serve at room temperature. If you refrigerate the dip, let it sit on the counter for 15-20 minutes before serving. Cold dip dulls flavors. Room-temperature dip shines.
What to Dip in It (The Possibilities Are Endless)
This dip is incredibly versatile. Here are my favorite dippers.
Chips & Crackers:
Tortilla chips (classic)
Pita chips
Fritos (scoops are perfect)
Ritz crackers
Wheat thins
Crostini
Vegetables (for a healthier option):
Carrot sticks
Celery sticks
Bell pepper strips
Cucumber rounds
Broccoli florets
Cauliflower floretsCauliflower
Snap peas
Jicama sticks
Other creative ideas:
Spread on tacos or burritos (instead of sour cream)
Dollop on baked potatoes
Use as a sauce for nachos
Spread on a sandwich or wrap
Stuff into chicken breasts (then bake)
Use as a topping for chili or soup
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