Spicy Avocado Ranch Dip
Classic guacamole enjoys a backyard barbecue twist with help from BBQ Pit Master Malcom Reed. Serve with tortilla chips at any tailgate, picnic, barbecue or game day.
Yield:
12 servings
Ingredients
- 8 ounces cream cheese, room temperature
- 2 ripe, peeled and pitted avocados, diced
- 1 (4-ounce) can diced green chiles
- 1 cup sour cream
- 1/2 cup Blue Plate® Mayonnaise
- 2 cups Mexican-style shredded cheese blend
- 1 (1 ounce) package Hidden Valley Gluten Free Spicy Ranch Salad Dressing & Seasoning Mix
- 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
- Tajin Classico Seasoning, for serving
- Chopped cilantro, for garnish
- Tortilla chips, for serving
Directions
- Combine cream cheese, diced avocados, green chiles, sour cream, mayonnaise, cheese, ranch seasoning, and Mexican seasoning and mix well. It may still be a bit chunky, which is fine.
- Cover and refrigerate for at least 1 hour and up to 2 to 3 hours.
- Garnish with a few dashes of Tajin seasoning and chopped cilantro.
- Serve with tortilla chips.
