Poolside Dip Recipe
This Poolside Dip is the perfect complement to any warm summer day spent lounging the pool. Full of crunchy bell peppers, sweet corn, and a little salt from the olives, this creamy veggie dip appetizer checks all the right boxes.
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Servings: 6 servings
Ingredients
- 8 ounces cream cheese softened
- 1 packet ranch seasoning
- 1 2.25 ounce can sliced black olives, drained
- 1 15 ounce can of corn, drained
- 1 red bell pepper seeded and diced
- 2 fresh jalapeno peppers seeded, ribbed, and diced small
Instructions
- Combine the cream cheese and ranch seasoning in a medium bowl until combined.
- Fold in the remaining ingredients.
- Chill for 30 minutes for best flavor.
- Serve with crackers and veggies.
Notes
- Soften the cream cheese close to room temperature to make mixing the ranch seasoning in easier.
- To make a skinny poolside dip, use low fat cream cheese or fat free cream cheese.
- Cut the veggies into pieces that are all the same size for easier eating.
- Keep all the veggies cold or chill them before stirring into the dip to start the chilling process.
- Serve it with a skinny sangria spritzer or a kiwi mint mojito!
Nutrition
Serving: 1 | Calories: 169kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 495mg | Fiber: 1g | Sugar: 4g