Lake Day Dip
Creamy, cheesy, and spicy — a no-cook, crowd-pleasing snack for the dock.
Prep Time: 10 minutes | Chill Time: 1–2 hours (or overnight) | Serves: 8–10
Ingredients
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2 (16 oz) tubs sour cream
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1 (1 oz) packet ranch dip mix
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2 (4 oz) cans green chiles, drained
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1 ½ cups shredded Mexican blend cheese
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2 teaspoons red pepper flakes
Instructions
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Combine the sour cream and ranch dip mix in a large mixing bowl. Stir until the seasoning is fully incorporated and smooth.
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Fold in the drained green chiles, shredded cheese, and red pepper flakes. Mix until everything is evenly distributed.
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Cover and refrigerate for at least 1–2 hours so the flavors can develop. Overnight is even better.
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Transfer to a serving bowl, garnish with a little extra cheese or a pinch of red pepper flakes if you like, and serve cold with sturdy tortilla chips, Fritos Scoops, or fresh-cut vegetables.
Tips
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Make it heartier: Stir in 1 can of drained black beans or corn, or fold in crumbled cooked bacon.
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Heat it up: Swap the red pepper flakes for a diced fresh jalapeño or a few dashes of your favorite hot sauce.
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Storage: Keep refrigerated in an airtight container for up to 5 days.
Let me know if you’d like a version adjusted for a smaller crowd, or with add-ins like bacon or beans.