Blue Cheese Ranch Dip with Fresh Vegetables

The keys to potluck success I’ve learned over the years are to keep the food simple for transportation purposes and serve familiar favorites with my own twist to add interest. I reviewed my calendar recently and realized I had six potluck parties to attend in December! That’s a lot of Crockpot fare in my very near future. To help break-up the string of heavy options, I’ve decided to focus my energies on contributing trays of crunchy freshness for such festivities.

I first served this recipe at a Thanksgiving potluck. The coolness of the ranch seasoning worked perfectly with the boldness of the blue cheese. Of course, I couldn’t help but sneak in a bit of color with some chipped green onions and red peppers. The potluck guests devoured the tray in a matter of minutes! I guess that means the recipe is a keeper.

Blue Cheese Ranch Dip with Fresh Vegetables
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 2 cups
  • 1 (16 oz.) tub sour cream
  • 1 package Hidden Valley Ranch Dip Mix
  • 4 oz. crumbled blue cheese
  • 3 green onions, white and green parts
  • 1/3 cup small diced red pepper
  1. Thinly slice both the white and green parts of the green onion. Combine with the remaining ingredients in a medium mixing bowl. Mix until well combined. Chill for one hour to allow for the dip to thicken. Makes 2 cups of dip. Serve with your favorite fresh vegetables.


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