Christina's Killer Dip

"This is my sister's dip. She got the recipe while backpacking in Europe a few years ago. She is now forced to make it at every party she has. People smell it cooking and stand drooling by the oven until it comes out! (Many have not been able to wait for the cooling part and burned their mouths to get to it first). You might have to make 2 portions. **NOTE: Please CHECK the sodium content before you choose a ranch dressing mix, because it will affect the flavor! Some people have complained it is "too salty". Please also make sure you are using only a 1 ounce packet; there are other sizes from various manufacturers. Too much mix throws off the balance of flavors. My sister and I always use the Hidden Valley Ranch Original and we do not have any problems with it :) You can also substitute half the sour cream for prepared Ranch Dressing and skip the dry mix. It will come out a bit wetter."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Meucci photo by Meucci
photo by oceansdust photo by oceansdust
Ready In:


  • 1 (1 ounce) package ranch dressing mix
  • 1 (8 ounce) package cream cheese, at room temp
  • 1 (8 ounce) container sour cream
  • 1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
  • 1 (8 ounce) package frozen chopped spinach


  • Defrost the spinach.
  • Place it in a colander and press it until as much moisture as possible is removed.
  • Mix all ingredients (1/2 of the cheddar), and blend well.
  • Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
  • Remove from oven.
  • While still hot top it with remaining cheese, heat in oven again for 5 minutes.
  • Remove and cool below lava stage and serve.
  • Goes well with tortilla chips.

Questions & Replies

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  1. Just wanted to let you know that I made another batch of this and used pepper jack cheese instead of cheddar...WOW!!! Gives it a nice kick!! :) Wish I could give you another 5 *'s!!
  2. Amazing...I made a few changes, used 2 cups mozzarella cheese, 1 cup Parmesan cheese (both mixed in instead of on top), 8 oz cream cheese, 16 oz sour cream, and two cans of artichoke hearts, and left everything else as is (except for cheddar cheese) . It came out delicious. My husband who is very particular absolutely loved it as did everyone else. I am definitely going to be using this over and over again. Thank you!
  3. Made this using a little less than the full pkg. of ranch, added 1/2 c. mozz. cheese, and on top also, added 1 T. minced garlic from a jar, 1 T. dried onion, and mixed all at once, not adding last 5 min. Still great and VERY creamy! Dipped toasted pita bread. Loved it!
  4. It was ok. I didn't feel like the flavors really melded in the cooking. I did carefully choose the ranch mix and it was not overly salty - the ranch DIP mix has almost 2x the sodium of the ranch DRESSING mix
  5. Wonderful!!! Thank you. I've added crab and clams & it's been great. For those of you that think it's too salty add a bit of milk or cream to the dish. I think it's wonderful.


  1. I used fresh baby spinach, chopped. Low fat cream cheese, sour cream, garlic powder, a couple tablespoons of ranch dressing and mild cheddar cheese. Served with one inch squares of bread and fresh veggies for dipping. Delicious!


I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!
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