Recipe by Kimke
I fell in love with this dip 7 years ago when I had it at a work function. It was made by my supervisor, Julie Renshaw and had been dubbed simply "Renshaw Dip" by the staff. It is SOOOO GOOD! Whenever I make it, people just gobble it down. It is best to make it AT LEAST 24 hours in advance so the flavors have time to meld together.
Top Review by Miss Annie
A wonderful, and easy dip to make. I guess chi-chi's is a brand name of salsa that is not available to me, so I used a local salsa that has a heavier cumin taste. Mixed with the ranch dressing mix and cheeses, the dip had a spicy, robust flavor. We didn't have any for leftovers, so I don't know if it gets hotter after day one. Thanks so much for sharing this delightful dip recipe.
- 1 lb sour cream (you can use light)
- 1 (8 ounce) package cream cheese (you can use light)
- 1 jar chi-chi's hot salsa
- 1 package dry hidden valley ranch original ranch dressing mix (not the dip stuff)