This Ugly Dip may not look pretty, but boy does it taste amazing! Made with tomatoes, chilis, olives, cheese and more, this easy low-carb dip recipe won’t disappoint!
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“Ugly” Dip Recipe
Full disclosure – This recipe was given to me from one of my Instagram followers. Here’s the story…right before the Super Bowl I was in a bit of an appetizer rut. I knew I was making my Tuscan Sausage Dip, but beyong that I was out of fresh ideas! We always do nachos, queso, shrimp, wings…standard stuff. So I asked my Instagram people what they were making and I got tons of responses. You guys all know your appetizers! Anyhow, one follower told me she made this thing called Ugly Dip. Of course, I was intrigued by the name, so I asked her what it was! She sent me this screen shot…
I love everything listed, and I can never resist an old fashioned, hand-written recipe, so I went ahead and made it for the big game. And since then I have made it multiple times, because as strange as it is, IT JUST WORKS! And basically anything covered in Good Seasonings dressing is gonna be good. I mean…
I made a few tweaks to the recipe, for ease and taste preference. I actually hate onions, which the original recipe calls for. I know, I’m a toddler…but unless they are cooked within an inch of their life, I always avoid them. And tomatoes are woefully out of season here in New Jersey, so I used a can of Ro-Tel tomatoes, which always get the job done…
How to Make This Easy Dip
The beauty if this dip is you can really adjust it to your own taste preference. And did I mention it’s easy? You literally put all the ingredients in a bowl, stir and let the flavors combine. It’s definitely best if you give it a full overnight to marinate.
And you can serve it with so may things! To keep it a low-carb situation you can serve it with veggies. If carbs are your jam, tortilla chips are the obvious choice!
Such an easy appetizer to take to a party! I do recommend that you grate your own cheese, as opposed to using the pre-grated cheese. You and I both know it’s better 🙂
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Ugly Dip
- Prep Time: 3 hours 5 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 5 minutes
- Category: Appetizer
- Method: Bowl
- Cuisine: American
Description
This Ugly Dip may not look pretty, but boy does it taste amazing! Made with tomatoes, chilis, olives, cheese and more, this easy low-carb dip recipe won’t disappoint!
Ingredients
- 1 cup grated sharp cheddar cheese
- 1 cup grated pepper jack cheese
- 1 (10- ounce) can Ro-tel diced tomatoes & green chilis, drained
- 1 cup chopped cilantro
- 1 (4.5- ounce) can chopped green chilis, drained
- 1/2 cup chopped olives (green or black)
- 1 package Good Seasonings Italian Dressing seasoning mix, prepared with oil, vinegar, and water according to package directions.
Instructions
- In a medium bowl combine all the ingredients. Pour the salad dressing on top and stir to combine.
- Cover and refrigerate for at least 3 hours, but overnight is better.
- Serve with tortilla chips, crackers, crusty bread, or celery.
Notes
Store airtight in the refrigerator for up to 5 days.
Can you use something other than cilantro? I’m not a big fan of it.
You can use flat leaf parsley or omit altogether!
This looks amazing. I will be making this week. I might just add some diced ham or mini pepperoni. It sounds perfect just as it is. I had never heard of Ugly Dip. Thanks for sharing this recipe. **,
This Ugly Dip is amazing. I knew instantly as I read the recipe I would like it. I love all of the ingredients. I also like the little spicy afterbite. My dip looks just like the picture you posted.
I want to make this dip for Labor day weekend get together. We will be about 6 adults. Will the X1 option be enough or do I need to make the X2 measurements? I never can calculate enough to make. Someone please help! Thank you.
Just the x1 option will be good!
This sounds so good! Which olives did you use or prefer-black or green?
I have used both in this, because I make it all the time! I really like Castelvetrano olives!
Just made this for the first time! “Store on an airtight container for up to five days” must have been added as a joke. This did not last for more than an hour!
I am so excited about this! I used to love something like this growing up in Southern California. I’ve been searching for the recipe for years and this one is the closest I have come. The version I used to have also had chopped up avocados, black beans and a can of tomato sauce (like Hunt’s not pasta sauce) and didn’t have the iIalian seasoning.
Looks delicious and easy! Did you drain the Ro*tel and the chilies?
yes 🙂
I can’t do olives. Do you have a suggested substitute?
This looks great to me! I love that it is low carb and leaving out the onion makes it even lower in carbs. BUT if one should want to add the onion, how much would you suggest-1/2 cup? Those sweet Vidalia onions will be coming in season soon and think I might like the taste of those in this dip.
I left out the onions, only because I am not a huge onion fan, but if I were to add them in, I would start with 1/4 cup and go from there!
Thanks Shelly for your prompt response! Going in my “to make” file!