Kalyn's Kitchen

Southwestern Ranch Dip

I love to serve this Southwestern Ranch Dip with sweet mini-pepper scoops for a low-carb version of chips and dip that’s crunchy and tasty!

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Southwestern Ranch Dip finished dip with mini-pepper dippers

Years ago I went on a trip to Rhode Island to visit my friend Tia, and she served me a type of Southwestern Ranch Dip that I went crazy over. But when I got home I couldn’t find her dip in any stores in Utah, so I improvised on Grandma Denny’s Homemade Ranch Dip and came up with my own recipe for a ranch dip with Southwestern flavors.

This was in the very early days of the blog (before I entered the digital camera age!) so imagine my surprise recently when I discovered that recipe in the archives without a photo. Right away I made some Southwestern Ranch Dip, scooped it up with my favorite Sweet Mini-Peppers, and took a few photos to share. This another option for Low-Carb and Gluten-Free Appetizers, enjoy!

What ingredients do you need for this recipe?

Southwestern Ranch Dip process shots collage

How to Make Southwestern Ranch Dip:

(Scroll down for complete recipe with nutritional information.)

  1. Peel the onion and grate a few teaspoons of onion and juice into a small bowl.
  2. Add grated onion, sour cream, mayo, dried dill weed (affiliate link), Beau Monde Seasoning (affiliate link), ground Chipotle chile pepper (affiliate link), Kalyn’s Taco Seasoning, and ground cumin (affiliate link) to the food processor. (You can also whisk it together in a bowl if you don’t have a food processor.)
  3. Process until it’s mixed together completely.
  4. Chill the dip for an hour or two.
  5. When it’s time to eat, cut sweet mini-peppers in half, cut off stem end and scoop out the seeds.
  6. This Southwestern Ranch Dip would also be delicious with tortilla chips if you’re not watching your carbs!

Southwestern Ranch Dip

More Tasty Dips to Scoop Up with Sweet Mini-Peppers:

Greek Yogurt and Tahini Dip ~ Kalyn’s Kitchen
Healthy Mediterranean 7-Layer Dip ~ Cookin’ Canuck
Easy Avocado Sauce~ Kalyn’s Kitchen
Hot Chorizo Dip with Cream Cheese ~ White on Rice Couple
White Bean and Artichoke Dip ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Southwestern Ranch Dip

Southwestern Ranch Dip

Yield 8 servings
Prep Time 10 minutes
Total Time 10 minutes

This Southwestern Ranch Dip is delicious with sweet mini-pepper scoops or most any kind of crunchy vegetable!


  • 1 cup sour cream
  • 1 cup mayo
  • 2 tsp. grated onion
  • 1 tsp. dried dill weed
  • 1 tsp. Beau Monde seasoning
  • small pinch ground Chipotle chile pepper (see notes)
  • 1 tsp. Kalyn’s Taco Seasoning
  • 1/2 tsp. ground cumin
  • Mini Peppers or other  crunchy veggies for dipping


  1. Peel a small onion and on the small side of a hand grater, grate a few teaspoons of onion and juice into a small bowl. (Save the rest of the onion for another use.
  2. (If you just can’t manage grating an onion, use about 1/2 teaspoon of onion powder, but the grated onion is really good in this.)
  3. In a food processor combine the sour cream, mayo, grated onion with juice, dried dill weed,  Beau Monde Seasoning (affiliate link), ground Chipotle chile pepper (affiliate link), Kalyn’s Taco Seasoning (or any taco seasoning you have) and ground cumin.
  4. Process until the ingredients are mixed together well.
  5. Chill dip for several hours.
  6. When you’re ready to serve, cut sweet mini-peppers in half lengthwise, cut off the stem end, and scoop out the seeds.
  7. Serve dip with sweet mini-peppers, other veggies of your choice, or even tortilla chips if you’re not watching carbs.


If you don't have ground Chipotle chile pepper (affiliate link), use any chili powder you have.

Nutritional information is for dip only and is based on 1/4 cup serving size, which is probably a generous serving for most people!

Recipe created by Kalyn after she had Southwestern Ranch Dip at Tia’s house in Rhode Island.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 247Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 29mgSodium: 400mgCarbohydrates: 2.2gFiber: .2gSugar: 1.2gProtein: 1.1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this dip for the South Beach Diet, they would recommend using light sour cream and light mayo. If served with sweet-mini-peppers or other low-carb veggies, this should be suitable for any phase of South Beach. It’s also great for most other low-carb and low-glycemic diet plans, many of which would prefer full-fat sour cream and mayo.

Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2006! It was last updated in 2021.

Pinterest image of Southwestern Ranch Dip

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    10 Comments on “Southwestern Ranch Dip”

  1. I have been low carbing for two years, although if I get off it in the least the pounds do creep back up, but I feel at my best when living that way.

    I have been in a bit of a rut as far as food goes though and this…of course your photography is amazing…just revved me up. I am going to a dinner party this weekend and though I have been assigned the salad, I am going to bring this along as well. They are serving Chili so it will go well.

    Those peppers look so tasty!

    • Thanks Debbie, hope you enjoy it! I know how easy it is to get into a rut; I'm always on the search for new low-carb ideas that will feel like a treat.

  2. The mini-pepper scoops are a fantastic idea–one that I'll be using often, I'm sure.

  3. Dana, except for a few food mentioned in the book, portions aren't limited on South Beach. There are limited portions for a few high calorie density foods like nuts, avocados, and dried beans, but otherwise eat until you are full. For beans the recommended serving is 1/3 -1/2 cup portion so that means you could have about 1 cup of chili if it contains meat and vegetables with the beans.

  4. I plan to start the diet tomm, and I am wondering if you eat snacks in between are you supposed to only have two snacks a day? And how much of the snack are you allowed? Ive read the book, but I dont really understand how much of your meals you are supposed to eat, If I make your bean soup how much of it will I will be allowed to have for dinner?

  5. Sabrina, I'd like it on chicken fajitas. It's like a spicy version of ranch dip, so if that appeals to you, you'd like it.

  6. Do u think this would be good on chicken Fajitas?

  7. Taco seasoning is something I always keep in the pantry. I use it along with some chipotle powder when I make enchiladas and they come out wonderfully smokey and spicy.

    I’m going to have to add this dip to my list of things to try.

  8. Kalyn, this dip is delicious! You have inspired me to try the South Beach diet. I have 3 days to go in Phase 1, and I have lost 5 pounds. Yea!

    Thank you for all of your great recipes, and for keeping this blog current. I check in almost daily to see what’s new. Thank you!