(This can be prepared several hours in advance or even the night before.)
Ingredients:
- 2 packages (8 ounces each) softened cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 packet ranch seasoning mix
- a pinch of dried dill (I added to original recipe.)
- a heaping 3/4 cup finely chopped red bell pepper
- a heaping 3/4 cup finely chopped cauliflower
- a heaping 3/4 cup finely chopped broccoli
- a heaping 3/4 cup finely chopped carrots
- 1/4 cup finely chopped red onion
- 1 cup shredded cheddar cheese (I used Colby jack...freshly grate it!!)
- sliced French bread, pita/tortilla chips, additional veggies (for serving)
Directions:
Using an electric hand mixer, combine the cream cheese, sour cream, mayonnaise, and ranch seasoning, (and dill) in a large bowl.
Before adding the veggies, set aside about 1 1/2 cups of the assorted chopped vegetables. Add the remaining veggies and shredded cheddar/colby jack cheese to the cream cheese mixture. Stir to combine.
Add this mixture to a large shallow bowl. (I used a disposable round/pie pan; see above photo.) Sprinkle the top with the reserved chopped vegetables.
Refrigerate for 2-3 hours or until ready to serve.
(There are no rules on the amount of veggies you'd like to add to the dip. The picture below is from the original recipe creator's site. My dip was heavier on the veggies (more chunky/less cream cheese-based).
*www.inspiredbycharm.com