Delicious Fiesta Ranch Dip (Print version)
Creamy ranch dip loaded with corn, black beans, Rotel, and cheddar. Perfect for parties and ready in minutes.
# Ingredients:
For the dip
01 -
16 oz (450 g) sour cream
02 -
1 oz (28 g) packet fiesta ranch seasoning mix (or 2 tablespoons homemade)
03 -
1 can (15 oz / 425 g) sweet corn, drained
04 -
1 can (15 oz / 425 g) black beans, drained and rinsed
05 -
1 can (10 oz / 284 g) Rotel diced tomatoes with green chiles, drained
06 -
1 cup (115 g) shredded sharp cheddar cheese
07 -
1/4 cup cooked and crumbled bacon (optional)
08 -
3 green onions, thinly sliced
09 -
Salt and black pepper to taste
For serving
10 -
Tortilla chips, corn chips, or fresh vegetables
# Instructions:
01 -
Drain the corn, beans, and Rotel well. Rinse the beans under cold water to remove excess starch and sodium. Shake the colander to remove as much liquid as possible.
02 -
In a large bowl, stir the sour cream with the ranch seasoning until the mixture is smooth and evenly colored with no streaks of dry powder.
03 -
Add the drained corn, beans, Rotel, shredded cheddar, bacon (if using), and most of the green onions. Fold gently with a spatula until everything is evenly coated.
04 -
Taste the dip and add salt and pepper as needed. Cover the bowl tightly and refrigerate for at least 1 hour, or up to 24 hours, so the flavors can meld.
05 -
Top with the remaining green onions and a little extra cheese if desired. Serve cold with tortilla chips, corn chips, or fresh vegetables.
# Good to know:
01 -
Best served cold after at least 1 hour of chilling.
02 -
Stir gently before serving if it has been refrigerated overnight.