This dip rated highest in taste testing and was a definite winner from the first bite! Simply mix with sour cream. Enough in each packet to make 2 cups of dip.
Our Southwest Ranch Dip won 2nd Place on September 10, 2012, at the NC Specialty Foods Association's Annual Fall Conference (it was runner up to our Mexican Mambo Dip that took 1st Place and was named Grand Champion!)
Here's another way to use this mix.
"Hawaiian” Cheese Ball
16 oz. cream cheese, softened to room temperature
2 Tablespoons of finely chopped onion
1/4 cup finely chopped green pepper
1 8 1/2 oz. of well drained crushed pineapple
2 teaspoons of Kitcheneez Southwest Ranch dip
(more if you want it spicier)
1 cup finely chopped pecans
Mix all of the ingredients except the pecans well, and chill in refrigerator for 2-3 hours. Remove from refrigerator and shape into a ball and roll it in the chopped pecans. Keep chilled until ready to serve with crackers.
(Other variations==use sweet red pepper instead of green. If you don't like peppers, you could use a Tablespoon of sweet pickle relish. If you want to use something other than nuts to roll the ball in, you could use toasted coconut.)
A wedge of pineapple on top of the cheese ball would be a special touch. To serve, place on a bed of greens.
From Geneva Crawford in Virginia