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Cheesy Sour Cream and Salsa Dip

This dip with sour cream is different from any I've ever had. It blends sour cream with tomatoes, green chiles, black olives, and Cheddar cheese. Always a hit at parties — great texture and taste! Serve with tortilla chips or crackers.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 1637.6 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Rubber Spatula or Mixing Spoon
  • 1 Can Opener
  • 1 Colander or Sieve For draining olives and tomatoes if a thicker dip is preferred.
  • 1 Airtight Container or Serving Dish

Ingredients
  

Main

  • 1 16 ounce container sour cream
  • 1 10 ounce can diced tomatoes with green chile peppers, with liquid
  • ½ 1 ounce package dry ranch salad dressing mix
  • 1 6 ounce can sliced black olives, drained
  • 1 cup shredded Cheddar cheese

Instructions
 

  • Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

Notes

The extended chilling period is crucial for this dip; it allows the flavors to fully meld and deepen, transforming it from a simple mix into a cohesive, flavorful experience. For a thicker dip, ensure the diced tomatoes with green chiles are well-drained. Conversely, if you prefer a looser consistency, retain some of their liquid. Consider enhancing the dip's complexity with a squeeze of fresh lime juice or a dash of hot sauce. For presentation, garnish with a sprinkle of fresh cilantro, diced jalapeños, or a few extra black olive slices just before serving. This dip can be prepared a day in advance, making it an excellent option for party planning.