I don’t know how often you make dip, but you should stop everything and make this cheddar ranch dip right now. For real. Right. Now.  Ok, maybe not right now. Maybe this weekend. But definitely make it this weekend. I’m kind of crazy about this recipe. I’ve been in love with it for about twenty years.

Seriously, it’s no joke. Let’s estimate that I was ten-years-old. It all happened in Binghamton, NY where my Uncle Jose and Titi Lisa used to live. And they lived near a Wegman’s. This was before Wegman’s was everywhere – when it was pretty much only in New York. So going to visit a beautiful Wegman’s was a real treat. 

Every time we went to visit them they had cheddar ranch drip from Wegman’s. I think the first time it was luck. Every time after, they bought it because it was my favorite. When we’d arrive at their house I’d give the kiss hello and then be aching to run to the fridge. When would it be time to devour that tub of cheddar ranch dip (along with a box of Wheat Thins)?!

Eventually Wegman’s opened near my childhood home in Baltimore. But they never had my cheddar ranch dip. Oh sure, they had dips. They had chipotle ranch, or cheddar vegetable, but never my cheddar ranch.

Somehow, I managed to grow up and move on and not worry too much about dip. And then one day, Ryan and I were in Connecticut at a Labor Day barbecue, and a friend brought cheddar ranch dip. I took a bite, and was transported back to being ten years old visiting my family. I got the gist of recipe and went home excited.

And now, here it is for you. It’s flipping delicious and so easy to make. It’s the perfect snack for watching football or bringing to a party. Easy, inexpensive, and sure to please. One note: buy ranch seasoning. If you use ranch dressing then cut way back on the beer (or don’t use it) because the dip will be far too runny.

Messy level:  One spoon. It’s all about mixing everything into one bowl. Couldn’t be easier!

Cheddar Ranch Dip

 

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Prep time

10 mins

Total time

10 mins

 

Serves: 8

Ingredients

• 8 oz/ 227 grams cream cheese
• 1- 1.5 cup/ 110-170 grams shredded cheddar cheese
• ¼ -1/2/ 60-120 ml cup beer
• 4 teaspoons ranch seasoning
• 1 scallion, thinly sliced
• pepper (to taste)

Instructions

1. In a large bowl mix together the cream cheese, 1 cup of cheese, ¼ cup of beer, ranch seasoning, scallion, and pepper.
2. Mix thoroughly then taste. Add more cheese if you like. Add more beer if you'd like it thinner.
3. Top with a little more pepper and scallions to taste.

3.5.3226

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Then, when I found a recipe for this beet dip I was really excited.  I think dip is wonderful because it’s a great excuse to eat crackers, bread, and cheese. Most importantly, this dip is easy to make and it is pretty. This recipe is just like hummus, only instead of chickpeas it has beets. I was excited for some new twists on old favorites. I served it when my friend Emily and her boyfriend Matt came over and it went over really well. It has the nice, sweet, earthy flavor of beets and the lemon juice gives it a nice bright, citrus flavor. It went even faster than the regular hummus!

Adapted from Food 52.

Ingredients

1 pound beets (about 2 large ones)

1/4 cup walnuts, chopped and toasted

2 tbsp lemon juice

3 tsp tahini

1/2 tsp ground cumin

1 garlic clove

1 tbsp olive oil

1/2 tsp kosher salt

Directions

1. Heat the oven to 400°.

2. Scrub the beets clean, cut off the ends of beets. Wrap the beets in a foil packet. Roast for 50-60 minutes. Beets are done when you can easily stick a fork through it.

3. Take the beets out of the oven. Let cool enough so you can touch them. Use a paper towel (to keep your hands from getting red) and rub off the skin from the beets. Cut the beets into quarters.

4. If you didn’t buy toasted walnuts, heat a skillet over medium heat. Once it is hot, put the walnuts in dry. Stir occasionally. Heat until they smell toasty, about 2-5 minutes.

5. In a food processor, blend all the ingredients until smooth. Scrape down the sides as necessary.

6. Taste it, adjust seasonings as desired.

7. Serve with vegetables and crackers. I like it with goat cheese and a pita chip.

Messy level: This one is tough to rate because usually making something in a food processor is a 1-2 spoon. But, it’s beets. No matter how hard I try, I dye my fingers and I also worry about dying everything else. I’m giving at a 3 spoon, mostly as a warning to you, your floors, and your couch.

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