Texas Firecracker Pickle Ranch Boat Dip
A bold and flavorful dip with creamy tanginess, spicy heat, and a zesty crunch. Combining ranch seasoning, pickles, jalapeños, and cheddar cheese, it’s perfect for game days or parties.
Servings: 8 servings
Calories: 190kcal
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 can Rotel (diced tomatoes and green chilies), well drained
- 1½ cups shredded cheddar cheese
- ½ cup chopped dill pickles
- 2 tbsp pickle juice
- 1 jalapeño, finely diced
- 2 green onions, sliced
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Hot sauce (optional, to taste)
Instructions
- Beat the cream cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth.
- Combine sour cream and ranch seasoning: Add the sour cream and ranch seasoning. Continue mixing until fully incorporated.
- Add fresh ingredients and cheese: Stir in the Rotel tomatoes, cheddar cheese, dill pickles, pickle juice, jalapeño, and green onions.
- Season the dip: Add garlic powder, smoked paprika, and black pepper. Taste and add hot sauce if desired.
- Chill to meld flavors: Cover and refrigerate for at least 30 minutes.
- Top and serve: Garnish with optional toppings before serving.
Notes
For a halal option, ensure all packaged ingredients like ranch seasoning are certified halal.
Adjust the amount of jalapeño or hot sauce based on personal spice preference.
Leftovers can be stored in the refrigerator for up to 2 days.
Adjust the amount of jalapeño or hot sauce based on personal spice preference.
Leftovers can be stored in the refrigerator for up to 2 days.