Spicy Avocado Ranch Dip
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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.


12 servings


  • 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


  1. 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.
  2. Cover and refrigerate for at least 1 hour and up to 2 to 3 hours.
  3. Garnish with a few dashes of Tajin seasoning and chopped cilantro.
  4. Serve with tortilla chips.
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