Description
This Layered Ranch Dip is a creamy, flavorful appetizer perfect for any gathering. Featuring a ranch-seasoned sour cream base topped with Monterey Jack cheese, diced tomatoes, green chilies, black olives, and red onion, it’s a crowd-pleaser served chilled with crunchy tortilla chips.
Ingredients
Scale
Dip Base
- 2 ½ cups sour cream
- 1 packet (1 ounce) ranch salad dressing/seasoning mix
Toppings
- 1 cup shredded Monterey Jack cheese
- 1 medium Roma tomato, diced
- 1 can (4 ounces) chopped green chilies, drained
- 1 can (2.25 ounces) sliced black olives, drained
- ¼ cup finely chopped red onion
To Serve
- Tortilla chips
Instructions
- Prepare the base: In a small bowl, combine the sour cream and ranch salad dressing mix thoroughly until smooth and evenly mixed. This creates the flavorful base for the dip.
- Layer the dip: Spread the ranch sour cream mixture evenly into a medium-size shallow dish. Carefully layer the shredded Monterey Jack cheese over the base. Follow by adding diced Roma tomatoes, drained chopped green chilies, drained sliced black olives, and finely chopped red onion in even layers on top.
- Chill: Cover the dish with plastic wrap or a lid and refrigerate the layered dip for at least 1 hour. This chilling time allows flavors to meld and the dip to firm up slightly.
- Serve: Once chilled, serve the layered ranch dip with tortilla chips for dipping. Enjoy the fresh, tangy, and savory flavors of this easy, no-cook appetizer.
Notes
- Use low-fat or full-fat sour cream based on preference.
- Adjust the amount of ranch dressing mix to taste if you want more or less seasoning.
- Drain the canned green chilies and black olives well to avoid extra moisture in the dip.
- Layer ingredients gently to keep the dip visually appealing.
- This dip can be prepared up to 24 hours in advance and kept refrigerated.
- For a spicier kick, add jalapeños or a dash of hot sauce to the sour cream mixture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American