All summer long we serve Fiesta Ranch dip with veggies. At some times, it’s been very difficult to find. So I made my own (and my husband’s family restaurant makes it now and serves it at festivals!) Easy to make in bulk, and cheaper than buying packets, with less ingredients.
There are some special ingredients in this, but this was the closest I could get to the real thing. You should know that there are some ingredients that people prefer not to eat in all Ranch packets. The main ingredient *is* salt…
But in fact there is MSG in mine. A bit, but it’s in the original and I do not have the fear of MSG that some people have (MSG has been maligned, a lot of that due to Xenophobia. It’s an interesting Google search). But MSG=Umami (also a fascinating Google search).
Garlic powder, onion powder, paprika, cumin, MSG, cayenne, and salt.
Dried red bell peppers If they’re large, like mine were, process until smaller.
Add to sour cream.
Mix. Adjust salt (this recipe has far less salt than what the original packet had), and add lemon juice and more cayenne if you prefer it that way. You’re going to want to let it sit for several hours because the peppers need time to hydrate and expand.
And serve with veggies! Also delicious in Fiesta Ranch Seven Layer Dip.
Fiesta Ranch Copycat
- ½ cup buttermilk powder
- ½ cup cream cheese powder
- 1/3 cup dried red peppers
- 1/3 cup tomato powder
- 1 ½ tablespoon salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 ½ tablespoon cumin
- 1 tablespoon paprika
- ½ teaspoon MSG
- ¼ teaspoon cayenne pepper to taste
- If your dried peppers are large, grind them up in a small food processor until they’re smaller. Then blend the rest of the ingredients together. Add 3 tablespoons powder to 1 cup sour cream. Allow to sit for a couple of hours or overnight. Adjust salt to your preference. You can also use 1 cup buttermilk powder rather than ½ cup cream cheese powder and ½ cup buttermilk powder. Add a dash of lemon juice if it needs a little zip.