Name: Cattle Ring Dip
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Southwest
Ingredients: 16 ounces cream cheese, softened; 1 cup sour cream; 2 cups pepper jack cheese, shredded; 4 green onions, thinly sliced; 1 red bell pepper, finely chopped; 2 tablespoons taco seasoning, divided; 1½ cups Fritos, crushed; 1 cup corn nuts, crushed; 1½ cups chunky salsa

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I like this Cattle Ring Dip because it turns a retro-style appetizer into something bold and fun with a Southwest vibe. I end up with a creamy, flavorful dip that looks impressive on the table but is actually very simple to put together. It’s one of those recipes I enjoy making when I want something reliable that always disappears fast. Cattle Ring Dip

Why You’ll Love This Recipe

I love this recipe because everything comes together in one bowl and doesn’t require any baking. I get a smooth and spreadable texture with just the right amount of seasoning, plus a crunchy topping that adds great contrast. I also appreciate how easy it is to make ahead, which takes the stress out of hosting.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

16 ounces cream cheese, softened
1 cup sour cream
2 cups pepper jack cheese, shredded
4 green onions, thinly sliced
1 red bell pepper, finely chopped
2 tablespoons taco seasoning, divided
1½ cups Fritos, crushed
1 cup corn nuts, crushed
1½ cups chunky salsa

Directions

I start by placing the softened cream cheese and sour cream into a large mixing bowl. I stir until the mixture is completely smooth and creamy. I then add the shredded pepper jack cheese, green onions, red bell pepper, and 1½ tablespoons of taco seasoning. I mix everything until well combined.

I lightly grease a Bundt pan. In a small bowl, I combine the crushed Fritos, crushed corn nuts, and the remaining ½ tablespoon of taco seasoning. I sprinkle this mixture evenly into the bottom of the pan.

I spoon the dip mixture into the pan and gently press it down so it’s even. I cover the pan and refrigerate it for at least 1 hour to help it firm up. When I’m ready to serve, I carefully invert the dip onto a serving platter and fill the center with chunky salsa.

Servings And Timing

I usually get about 10 to 12 servings from this dip. Preparation takes me around 15 minutes, and I allow at least 1 hour for chilling before serving.

Variations

I sometimes swap the pepper jack cheese for cheddar if I want a milder flavor. When I’m in the mood for extra heat, I mix in finely chopped jalapeños. I also like adding corn or black beans for extra texture and color.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a chilled dip, I don’t reheat it. I just let it sit at room temperature for a few minutes before serving again.

FAQs

Can I make this dip ahead of time?

I often prepare it a day in advance and keep it refrigerated. I find it actually holds its shape better when made ahead.

What can I use if I don’t have a Bundt pan?

I use a ring mold or shape the dip by hand on a platter if needed.

Is this dip spicy?

I find it mildly spicy. I adjust the heat by choosing mild or spicy taco seasoning.

What should I serve with this dip?

I usually serve it with tortilla chips, corn chips, or fresh vegetable sticks.

Can this dip be frozen?

I don’t recommend freezing it because the texture changes once thawed.

Conclusion

I keep this Cattle Ring Dip in my go-to appetizer collection because it’s easy, flavorful, and always a crowd favorite. I enjoy how the creamy base pairs with the crunchy topping and fresh salsa center. It’s a simple recipe that still feels special every time I serve it.