Cheesy Ranch Dip

Matt and I were in the mood for a snack, but didn't have much on hand. Using what we had, we came up with this. It is now one of our favorite dips. Best with pretzels, but awesome with tortilla chips and crackers too.

INGREDIENTS:
8 oz cream cheese, softened
1 oz package dry Ranch Dip mix
1 cup shredded cheddar











DIRECTIONS:
Mix all ingredients together.
Eat right away (delicious) or let sit in fridge to blend the flavors together (even better!).

Artichoke Spinach Dip

We have made a few different versions of artichoke spinach dip, but this is the best by far! The amounts are not exact, so make it how you think you would like it best!

INGREDIENTS:
Small amount of Olive Oil
14 oz can artichoke hearts, drained and chopped
16 oz cream cheese
Spinach (fresh or frozen, as much or as little as you want)
Parmesan cheese (roughly 1/4-1/2 cup, but again as much or as little as you want)
Minced Garlic (about 1.5 teaspoons, more or less to taste)

DIRECTIONS:
In large skillet, heat the olive oil over medium-low.  Brown garlic.
Add cream cheese. Stir frequently. Once melted, add in spinach. Cook for a few minutes, then add artichokes and Parmesan Cheese. Taste and add more garlic if desired.
Serve with tortilla chips, crackers, toasted bread, or whatever else sounds good!

NOTES:
I used about 4.5-6 oz frozen spinach. If using frozen, be sure to squeeze out all excess liquid before putting in skillet.

Cheddar Bacon Ranch Dip

Simple and yummy! We have tried it on tortilla chips as well as carrots and both are delicious. I think it would be really good on Ritz crackers too.

INGREDIENTS:
16 oz sour cream
1 cup shredded cheddar
3 oz bag of Bacon Bits (the real bacon, not just bacon flavored)
1 pack dry ranch mix

DIRECTIONS:
Mix everything together. Chill in the fridge for several hours (or eat right away, the flavors will just blend together better after sitting for a bit).

Recipe from HERE