Hidden Valley Ranch Dips

Hidden Valley Ranch Dips

7 Layer Sombrero Dip

16 oz. Refried beans
8 oz. Sour cream
1 oz. Hidden Valley Original Ranch Dip Mix
1 cup Diced tomatoes
4 oz. Diced green chiles, rinsed and drained
2 1/4 oz. Sliced ripe olives, rinsed and drained
3/4 cup Shredded Cheddar cheese
3/4 cup Monterey jack cheese
Chopped avocado (optional)

Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips. Makes 8 to 10 servings

Artichoke and Crabmeat Party Dip

1 oz. Hidden Valley Original Ranch Dip Mix
16 oz. Sour cream
14 oz. Artichoke hearts, rinsed, drained and chopped
3/4 cup Cooked crabmeat, rinsed and drained
2 tablespoons Chopped red or green bell pepper
Sliced French bread, crackers or fresh vegetables, for dipping

Combine dips mix with sour cream. Stir in artichoke hearts, crabmeat, and bell peppers. Chill 30 minutes. Serve with sliced French bread, crackers or fresh vegetables. Makes 3 1/2 cups

Beer Cheese Dip

2 cups Shredded Cheddar cheese
2 8 oz. each Cream cheese, softened
1 oz. Hidden Valley Original Ranch Dips Mix
1/2 to 3/4 cup Beer
Chopped green onions and shredded cheese, for garnish
Pretzels or assorted fresh vegetables, for dipping

Combine Cheddar cheese, cream cheese and dips mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or vegetable pieces. Makes 3 cups

Garden Vegetable Dip

1 oz. Hidden Valley Original Ranch Dips Mix
16 oz. Sour cream

Stir in any of these ingredients:

3/4 cup Diced fresh tomatoes or
1/4 cup Chopped green onions or
1/4 cup Chopped ripe olives, rinsed and drained
Potato or corn chips, for dipping

Combine dips mix with sour cream. Stir in tomatoes, onions or olives. Chill at least 1 hour. Serve with potato or corn chips. Makes 2 cups

Bacon and Cheddar Dip

1 packet Hidden Valley Original Ranch Dips Mix
16 oz. Sour cream
1 cup Shredded Cheddar cheese
1/4 cup Crisp-cooked, crumbled bacon
Potato or corn chips, for dipping
Bacon pieces may be used

Combine dips mix with sour cream. Stir in cheese and bacon. Chill at least 1 hour. Serve with potato or corn chips. Makes about 3 cups

Salsa Ranch Dip

1 packet Hidden Valley Original Ranch Dips Mix
16 oz. Sour cream
1/2 cup Thick and chunky salsa
Fresh chopped tomatoes and diced green chiles (optional)
Tortilla chips, for dipping

Combine dips mix with sour cream. Stir in salsa, and extra tomatoes and chiles, if desired. Chill 1 hour. Serve with tortilla chips. Makes 2 1/2 cups

Seafood Dip

1 cup Cooked shrimp or crabmeat, finely chopped
8 oz. Sour cream
1/4 cup Chili sauce
1 packet Hidden Valley Original Ranch Dips Mix
Crackers or assorted vegetables, for dipping

Combine shrimp, sour cream, chile sauce, and dips mix in medium bowl. Refrigerate at least 1 hour before serving.

Serve with crackers or vegetables. Makes about 2 cups.

Maple Dijon Dip

1 cup Hidden Valley Original Ranch Dressing
4 teaspoons Pure maple syrup
1 teaspoon Dijon mustard
Hot, cooked chicken nuggets (optional)

Stir together dressing, syrup and mustard in small bowl. Chill 30 minutes. Serve with chicken nuggets, if desired. Makes 1 cup

Spinach Dip

1 packet Hidden Valley Original Ranch Dips Mix
16 oz. Sour cream
10 ounces Frozen chopped spinach, thawed and well-drained
8 oz. Water chestnuts, rinsed, drained and chopped
1 round loaf French Bread
Fresh vegetable sticks

Stir together dips mix, sour cream, spinach and water chestnuts.
Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

Makes 2 cups

Ranch Clam Dip

1 packet Hidden Valley Original Ranch Dips Mix
16 oz. Sour cream
3/4 cup Cooked clams or shrimp, rinsed and drained
2 tablespoons Minced green onions
Sliced French bread, crackers or fresh vegetables, for dipping

Combine dips mix with sour cream. Stir in clams and green onions. Chill 30 minutes. Serve with sliced French bread, crackers or fresh vegetables.

Makes 3 1/2 cups

Red Pepper Dip

6 oz. Roasted red peppers, rinsed and drained
1 cup Hidden Valley Original Ranch Dressing
8 oz. Cream cheese
Hot, cooked chicken nuggets

In food processor fitted with a metal blade, puree peppers. Add the dressing and cheese; process until smooth. Chill 30 minutes.

Serve with chicken nuggets. Makes 2 cups.

Shrimp Louie Dip

1 packet Hidden Valley Original Ranch Dips Mix
16 oz. Sour cream
4 to 6 oz. Cooked shrimp or crabmeat, rinsed and drained
3 tablespoons Chili sauce
1/2 teaspoon Prepared horseradish
Crackers or sliced French bread, for dipping

Combine dips mix with sour cream. Blot dry shrimp and add to sour cream mixture with chili sauce and horseradish. Chill 30 minutes.

Serve with crackers or sliced French bread. Makes 3 cups.