At Christmastime, I typed "cheese dip" into my blog's search engine, hoping to save a little time and not dig through a pile of printed-out recipes. Some cheesy recipes popped up, but it wasn't the dip recipe I was looking for. I tried other combinations because I was just
sure that I
must have shared such a tried-and-true recipe before on Kim's County Line.
Nope.
So when one of my friends asked if I was going to do a Super Bowl food blog post, I decided it was time to remedy that oversight. After all, we'll need all the sustenance possible to cheer on the Kansas City Chiefs in the Super Bowl this Sunday!
This Southwest Ranch Cheese Dip was a recipe shared by my friend, Kim Volker, back when I was compiling favorites for a
recipe book project as a shower gift for Jill and Eric.
They've been married more than 10 years now, and both Jill and I have used the recipe over and over again. Even though we eat leftovers for our after-Christmas-dinner supper, I always stir together Southwest Ranch Cheese Dip to serve alongside the ham sandwiches. And it's a favorite with Mexican meals and for parties, too.
It's super simple, and I usually have all the ingredients on hand in my fridge and pantry. Though the original recipe's directions called for using a slow cooker to heat up the dip, I've also sped up the process by combining the ingredients in a microwave-safe bowl and "zapping" it.
It's great served as-is with chips or fresh veggies. You can also use it as a topping on tostadas or baked potatoes.
It's been 50 years since our Kansas City Chiefs have been in the Big Game, so having the right munchies is paramount. Besides the recipe for the cheese dip, I've provided links to more tried-and-true recipes from Kim's County Line. I don't put them on the blog unless we've enjoyed them ourselves.
With Kansas City known as a barbecue hub, try out the BBQ Oven-Baked Ribs, BBQ Meatballs or
BBQ Beef Under a Bun.
Since the Super Bowl is in Miami this year, I shared some tropical flavors with both the Lemon Buddy Snack Mix and the Chili Lime Tacos with Grilled Pineapple Salsa. Or try Jill's
Guacamole recipe.
You'll also find a variety of sandwiches, snack mixes and sweet treats compiled below.
Enjoy and Gooooooooo CHIIIIEEEEEFFFFS!
Southwest Ranch Cheese Dip
From the kitchen of Kim Volker
1 can fiesta corn, drained
8 oz. cream cheese
8 oz. fiesta blend cheese, shredded (the original recipe called for Monterey Jack. I always have the fiesta on hand)
4 oz. can diced japalenos
1 pkg. dry ranch dressing mix
8 oz. sour cream
A little milk, if needed
Mix together all of the ingredients (except milk). Heat for 2 hours on low in a slow cooker, stirring every 30 minutes or so. If the dip is too thick, add a little milk to thin it.
Optional: Microwave the ingredients in a glass bowl. Microwave for 1 to 1 1/2 minutes at a time and stir. Keep heating and stirring intermittently until it's melted. Add additional milk as needed to thin it.
It's also good as a dip for raw vegetables or served as a topping for tosadas and baked potatoes, for example.
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Click on the links for the recipes pictured below. Looking for something else? Type "bar cookie," "snack mix," "cookies," "sandwiches," "soup," etc., into the blog search engine. The search engine is found in the upper lefthand corner of the blog post.
