Ingredients
Scale
- 8 ounces Sharp Cheddar Cheese Brick, grated.
- 8 ounces Whipped Cream Cheese
- 1 ounce Ranch Dressing Seasoning Packet
- 1 tbsp Dijon Mustard
- 2 tbsp Sour Cream
- 4 Green Onions, diced.
Instructions
- Grate the cheddar cheese: Start by grating your 8-ounce brick of sharp cheddar. Freshly grated cheese will melt much better than the pre-packaged kind, which has added fillers. (Pro tip: I’ve learned the hard way that using pre-shredded cheese makes the dip grainy—definitely worth the extra effort to grate your own!)
- Mix the base: In a mixing bowl, add the grated cheddar cheese, whipped cream cheese, ranch seasoning packet, Dijon mustard, and sour cream. Stir until everything is well combined. (Sometimes I cheat and use a hand mixer for this step if the cream cheese is being stubborn—it’s a real timesaver!)
- Fold in the green onions: Gently fold in the diced green onions. You don’t want to mash them into the mixture—just give them a nice stir so they’re evenly distributed.
- Chill or heat? Your choice: If you’re serving this cold, you’ll want to let it chill for at least two hours, or even overnight, so the flavors can meld together. If you’re serving it warm, transfer it to a small saucepan and heat it over low until the cheddar cheese is fully melted. Alternatively, you can throw it in a crockpot on low for a party, stirring occasionally to keep it smooth and creamy
Notes
How to serve it: making it look as good as it tastes
Presentation matters, especially when you’ve got guests coming over! Serve this dip in a rustic ceramic bowl, surrounded by a variety of pretzels—soft ones for that chewy goodness and crunchy sticks or twists for extra texture. Garnish with a sprinkle of extra green onions or even some shredded cheese on top. You can also add a side of veggie sticks like carrots and celery for a bit of color and crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if serving warm)
- Category: Appetizers