Begin by gathering all your ingredients. This will make the process smooth and efficient. Cube the cream cheese so it melts evenly.
In a large mixing bowl, add the cubed cream cheese, shredded pepper jack cheese, and shredded Chihuahua cheese. These cheeses will create the creamy, cheesy base of your dip.
Pour in the 10 ounces of Rotel tomatoes. The tomatoes add a fresh, zesty flavor and a bit of texture to your dip.
Sprinkle in the chili powder, dry chives, dry parsley, dry dill weed, garlic powder, onion powder, salt, cumin, and ground black pepper. Stir well to combine all the spices evenly with the cheese mixture.
Add the 1/2 cup of sour cream to the mixture. This ingredient enhances the creaminess and adds a tangy flavor that balances the richness of the cheeses.
Gradually add the chicken broth to the mixture, stirring until you reach your desired dip consistency. If you prefer a thicker dip, use less broth; for a smoother dip, add a bit more.
Transfer the dip mixture to a microwave-safe dish. Microwave on high for about 2-3 minutes, stirring halfway through, until the cheese is melted and the dip is hot and bubbly.
Spoon the warm queso ranch dip into a serving bowl. Serve it with tortilla chips, fresh veggies, or your favorite dippers. Enjoy the creamy, cheesy goodness with your friends and family!
