Turkey Dip: Ranch-Salsa Dip

We served this simple dip with veggies . . . that were arranged “turkey” style. Carrot and celery sticks form the outer feathers while pepper, cucumber and zucchini rounds form the body. The “face” is made up of the end of a green pepper (a 3-sectioned pepper is ideal but most have four) with cloves added for the eyes, a triangle section of yellow pepper forms the beak and a curved piece of red pepper serves as the waddle.

Ranch-Salsa Dip
4 oz. cream cheese, softened
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon dry ranch dressing mix (can vary to your taste)
1 teaspoon chili, cumin & garlic blend (we used a commercial blend but mix you own if you can’t locate the blend)
Salt & pepper to taste
Buttermilk to thin if desired

  1. Blend together all ingredients, add buttermilk only if needed. 
  2. Sprinkle top of dip with chili, cumin & garlic blend, if  desired.

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