If you had been counting down the days until the release of Wicked: For Good since November 2024, then we’re in the same boat. Of course, I’ve seen it and have notes to share with the class, but that’s for a later date. That being said, I have (and will always have) a soft spot for the OG Glinda, Kristin Chenoweth.
Like many celebs these days, the Tony award-winning singer/actor also dabbles in cooking videos on TikTok. We can personally vouch for her 3-ingredient crinkle cookies; they’re the easiest, most delicious way to hack a boxed cake mix. Naturally, with Wicked on our minds, we looked to the Broadway star for more recipe inspo. One snack in particular caught our eye, but we had some major doubts.
In a TikTok video, Chenoweth shared the recipe for her “warm hug salsa dip,” which she told Food Network is her “signature dish.” So what’s controversial about it? The combination of three ingredients: salsa, ranch dressing, and Parmesan cheese (she uses Kraft). I am a huge proponent of adding ranch to just about anything, but adding it to salsa seemed like it might be taking things a little too far. Here’s what happened when I made the good witch’s dip for myself.
How to Make Kristin Chenoweth’s Signature Dip
If you’re looking for a super-easy dip, this one’s for you. Everything in this recipe is just an eyeball estimation. Scoop about a cup of salsa into your bowl and then drizzle as much ranch dressing on top as you like. Chenoweth was using Hidden Valley, but said it doesn’t matter what you use. That’s also true of the salsa. She uses mild, but if you want some heat, pick up a spicier one.
After a good mixing, sprinkle “far too much” Parmesan cheese on top. (Chenoweth and I used Kraft.) Give it one more stir and then grab your tortilla chips, preferably Tostitos Scoops because they’re like “edible spoons.”
My Honest Review of Kristin Chenoweth’s Signature Dip
Though our source is known for her portrayal of a very appearance-obsessed witch, beauty was definitely not the selling point of this dip. However, I tried to put my visual impression aside as I took my first bite. And I have to say, I am glad I did.
It almost tastes like when you dip a chip in queso and then salsa at a Tex-Mex restaurant. The ranch adds a layer of creaminess that works surprisingly well with the salsa. I wouldn’t say the Parmesan on top is a necessarily strong flavor, but I do think it adds to that creamy richness.
While I do think the dip is good, I think I may just stick to eating all three of these ingredients separately. It really was just a bit hard not to remember I was eating ranch dressing mixed into salsa. I would be interested to know how Chenoweth’s friends and family feel about this unexpected combination, as well as your thoughts. Remember, though, you can’t knock it until you try it!
