Ingredients
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1 (16 oz) container light sour cream
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1 (8 oz) block cream cheese, softened
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½ cup pickled jalapeños, drained and chopped
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1 packet dry ranch seasoning
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1 tbsp lemon juice
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2 green onions, thinly sliced
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1 baguette, sliced
For Dipping:
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Baby carrots
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Celery sticks
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Sliced bell peppers
Steps
1
With stand or hand mixer, beat the sour cream, cream cheese, jalapeños, ranch seasoning, and lemon juice until well combined. Transfer to a small slow cooker.
2
Cover with lid and cook on low 2 hours. Garnish with the green onions. Serve on keep warm function with the baguette slices and the vegetables.
