I love this dip because it’s effortless yet full of flavor. It takes just 10 minutes to prepare, requires no cooking, and uses simple ingredients I usually have on hand. The creamy base of seasoned cream cheese pairs perfectly with the sweetness of corn, the crunch of red pepper, and the mild heat from green chilis and jalapeño. It’s also versatile—I can serve it with chips, crackers, or even fresh veggie sticks. Perfect for hot days when I don’t want to turn on the oven!
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 ounces cream cheese room temperature 1 packet ranch dressing mix (the dry mix only) 15 ounce canned corn, drained 1 small can black olives 1 cup red bell pepper, finely diced 4 ounces green chilis, drained (optional) 1 whole jalapeno (optional)
Directions
I start by letting the cream cheese soften at room temperature, which makes it easier to mix. Then, in a large bowl, I combine the cream cheese with the dry ranch dressing mix, stirring until it’s smooth and evenly seasoned.
Next, I add the drained corn, diced olives, finely chopped red bell pepper, and green chilis. If I want extra spice, I finely dice a jalapeño and mix it in as well. I stir everything together until the ingredients are well incorporated and the dip looks colorful and creamy.
I serve it right away with tortilla chips, pita chips, or crackers. When I make it ahead, I refrigerate it until serving—it tastes even better chilled as the flavors have time to blend together.
Servings and Timing
This recipe serves 8 people. Prep time: 10 minutes Total time: 10 minutes
Variations
Sometimes I lighten it up by using reduced-fat or Greek yogurt cream cheese. I also like to add diced green onions or shredded cheese for extra flavor. For a southwestern twist, I stir in black beans or a squeeze of lime juice. If I’m serving it to a crowd that loves spice, I use hot chilis instead of mild ones or add a dash of cayenne pepper. For a fresh touch, I top it with chopped cilantro before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. Since it’s a cold dip, I don’t reheat it—just give it a quick stir before serving again. If it thickens after chilling, I mix in a small spoonful of milk or yogurt to loosen it up.
FAQs
Can I make this dip ahead of time?
Yes, I like making it a few hours before serving so the flavors blend together. I just keep it covered and chilled until ready.
What can I serve with this dip?
I usually serve it with tortilla chips, pretzel crisps, pita chips, or sliced veggies like cucumbers, carrots, and celery.
Can I make it spicier?
Definitely. I use hot green chilis or add extra jalapeño for more heat.
Can I use frozen corn?
Yes, I thaw and drain it well before mixing it into the dip.
What if I don’t like olives?
I simply leave them out or replace them with diced black beans or green onions for a different texture.
How can I make it healthier?
I use light cream cheese or Greek yogurt cream cheese to cut calories without losing creaminess.
How long does this dip last?
It stays fresh for up to 4 days in the fridge when stored in an airtight container.
Can I double the recipe for a crowd?
Absolutely! It scales perfectly—just mix everything in a larger bowl.
What if I don’t have ranch mix?
I mix my own with dried dill, garlic powder, onion powder, salt, and pepper for a quick homemade version.
Can I freeze this dip?
I don’t recommend freezing it since cream cheese can separate after thawing, changing the texture.
Conclusion
I love how easy, colorful, and flavorful this skinny poolside dip is. It’s creamy, crunchy, and full of fresh ingredients that make every bite delicious. Whether I’m lounging by the pool or hosting friends, this quick and tasty dip always disappears fast—it’s the perfect summer snack that never fails to impress.
A light, creamy, and colorful dip packed with corn, red bell pepper, black olives, and zesty ranch flavor. This no-cook skinny poolside dip is quick to make, refreshing, and perfect for summer parties, picnics, or casual get-togethers.
Ingredients
8 oz cream cheese, softened to room temperature
1 packet ranch dressing mix (dry)
15 oz canned corn, drained
1 small can black olives, chopped
1 cup red bell pepper, finely diced
4 oz green chilis, drained (optional)
1 jalapeño, finely diced (optional)
Instructions
Let the cream cheese soften at room temperature.
In a large mixing bowl, combine the softened cream cheese and dry ranch dressing mix. Stir until smooth and well blended.
Add the drained corn, chopped olives, diced red bell pepper, and green chilis. For extra heat, stir in the diced jalapeño.
Mix until all ingredients are evenly combined and the dip looks creamy and colorful.
Serve immediately with tortilla chips, crackers, or fresh veggies, or chill for at least 30 minutes to let the flavors blend.
Notes
Use reduced-fat or Greek yogurt cream cheese for a lighter version.
Add shredded cheese or diced green onions for extra flavor.
Mix in black beans or a squeeze of lime juice for a southwestern twist.
Top with fresh cilantro for a bright, herby finish.
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
If the dip thickens after chilling, stir in a spoonful of milk or yogurt to loosen.
