Go Back

Skinny Poolside Dip

A light and refreshing appetizer dip packed with crisp vegetables, creamy cheese, and ranch seasoning - perfect for summer gatherings and pool parties.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 10 minutes
Servings: 8 portions
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese room temperature
  • 1 packet ranch dressing mix dry mix only
  • 15 ounce canned corn drained
  • 1 small can black olives diced
  • 1 cup red bell pepper finely diced
  • 4 ounces green chilis drained, optional
  • 1 whole jalapeño diced, optional for heat

Equipment

  • Large mixing bowl
  • Hand mixer (optional)
  • Silicone spatula

Method
 

  1. In a large mixing bowl, add the room-temperature cream cheese and ranch dressing mix. Stir or beat with a hand mixer until smooth and creamy.
  2. Add the drained corn, diced olives, red bell pepper, and green chilis (if using). If you like heat, finely chop and add one whole jalapeño to the mix.
  3. Stir well until all ingredients are evenly incorporated throughout the dip.
  4. You can serve the dip immediately, but for best results, chill in the refrigerator for at least 30 minutes to let the flavors meld together.
  5. Garnish with extra chopped peppers or fresh herbs before serving.
  6. Serve with tortilla chips, pita chips, pretzels, or fresh vegetables.

Notes

Use room temperature cream cheese for smooth mixing. Drain corn and chilis well to prevent watery dip. Finely dice all vegetables for best texture. Can be made up to 24 hours in advance. Store leftovers in airtight container for up to 4 days. Not recommended for freezing.