Flavorful Monterey Ranch Dip Recipe
This ranch dip blends the flavors of tomato, cheese, onion and more for a smooth, creamy, and very flavorful dip recipe. You can serve this ranch dip recipe with a variety of fresh vegetables and you might want to swap the mild peppers for hot ones, and then serve this ranch dip with taco flavored chips.
You can also set out a selection of vegetable crudités, slices of bread, toast, crackers, and other things to dip, and then leave people to help themselves. Some people might want to dip vegetables and others might want to dip tortilla chips or slices of bread. It is nice to offer your guests plenty of choice.
The cilantro and almond add an interesting soft flavor to this delicious dip, as well as being a colorful garnish. The tomato, cheese, and onion flavors are big and bold and the cilantro and almonds add a gentle flavor, which actually contrasts very well. Ranch dip recipes are always popular at parties. You can make extra if you think it will be eaten quickly, then just keep it in the refrigerator until you know whether you need it or not. If not, it will keep for a couple more days in there.
- 1 green onion
- ¼ cup almond slivers
- 1 very large tomato or 2 small ones
- ½ cup shredded Monterey Jack cheese
- ½ cup mild chili peppers
- 1 ½ cup ranch dressing
- Fresh cilantro
- Almond slices
- Chop the green onion finely.
- Peel, seed and dice the tomatoes.
- Peel, seed and then mince the chilies.
- Combine the chilies, almond slivers, and green onion in a big bowl and add the ranch dressing, mixing everything together well.
- Add the cheese and mix again, then cover the bowl and chill the ranch dip in the refrigerator for an hour or more.
- Just before serving, use the cilantro and almond slivers to garnish the dip.
You can see the red from the tomato and the green from the green onion in this thick, creamy dip. This is how it will look just before serving, before you have added the almond slivers and cilantro on top. Because of the Mexican ingredients this one is nice served with tortilla chips or corn chips, preferably unflavored ones and certainly not spicy ones because the dip is already fairly spicy. If you like, however, you could offer a reduced fat option in the form of vegetable crudités instead of the chips. As the chef, the choice is of course yours.
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