Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 1 oz ranch seasoning packet
  • 1/3 cup red bell pepper, finely minced and patted dry
  • 1/3 cup carrots, grated and squeezed dry
  • 1/4 cup green onions, thinly sliced
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Soften the base. Place 8 oz cream cheese on the counter for at least 30 minutes until it yields easily to pressure. Note: Cold cream cheese will result in frustrating little lumps.
  2. Prep the vegetables. Grate 1/3 cup carrots and finely mince 1/3 cup red bell pepper.
  3. Dehydrate the veg. Wrap the carrots in a clean kitchen towel and squeeze firmly over the sink. Watch for the orange juice to stop dripping.
  4. Dry the peppers. Spread the minced peppers on a paper towel and press another towel on top until no more moisture transfers.
  5. Cream the dairy. Beat the softened cream cheese and 1/2 cup sour cream together in a bowl until the mixture looks like soft serve ice cream.
  6. Season the base. Sprinkle the 1 oz ranch seasoning packet over the dairy and mix until no streaks remain.
  7. Fold in textures. Add the dried carrots, dried peppers, 1/4 cup sliced green onions, and 1/2 cup shredded cheddar.
  8. Incorporate gently. Use a spatula to fold the ingredients together until every vegetable is coated in white.
  9. Garnish and chill. Top with 1 tbsp fresh parsley. Cover and refrigerate for at least 30 minutes. Smell the herbs as they wake up in the cold.
  10. Serve cold. Give it one quick stir before placing it on the table to redistribute any settled oils.