Ingredients:

  • 8 oz cream cheese, softened
  • 16 oz sour cream
  • 1 oz ranch dressing seasoning mix
  • 15 oz can whole kernel corn, drained and patted dry
  • 150g red bell pepper, finely diced
  • 1 small jalapeño, deseeded and minced
  • 2.25 oz can sliced black olives, drained
  • 115g sharp cheddar cheese, freshly shredded
  • 3 green onions, thinly sliced
  • 0.5 tsp smoked paprika

Instructions:

  1. Place your 8 oz cream cheese on the counter for at least 60 minutes. Note: If it is even slightly cold, it will not emulsify with the sour cream, resulting in a grainy texture.
  2. In a large bowl, beat the softened cream cheese with a hand mixer until it is light and fluffy. Slowly add the 16 oz sour cream and beat on medium speed until the mixture is velvety and smooth.
  3. Sprinkle the 1 oz ranch dressing seasoning mix over the dairy base. Whisk it in by hand and let it sit for 10 minutes. Note: This allows the dried herbs to bloom and release their oils into the fat.
  4. Drain the 15 oz can of corn and the 2.25 oz can of olives in a sieve. Spread the corn onto paper towels and pat it firmly until no moisture remains on the surface.
  5. Finely dice your 150g red bell pepper and 1 small jalapeño into 0.25 inch pieces. Note: Uniformity ensures you get a bit of everything in every scoop.
  6. Add the dried corn, peppers, jalapeño, olives, and 115g sharp cheddar cheese to the bowl. Use a rubber spatula to fold them in until evenly distributed throughout the white base.
  7. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Note: This is the most important step for the flavors to meld and the structure to firm up.
  8. Just before serving, sprinkle the 3 green onions and 0.5 tsp smoked paprika over the top. Serve cold with sturdy chips or crackers.