> 1 (16 oz) container light sour cream
> 1 (8 oz) block cream cheese, softened
> ½ cup pickled jalapeños, drained and chopped
> 1 packet dry ranch seasoning
> 1 tbsp lemon juice
> 2 green onions, thinly sliced
> 1 baguette, sliced
> Baby carrots
> Celery sticks
> Sliced bell peppers
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.
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.