Description
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.
Nutrition
- Serving Size: 1/8 of recipe (about 1/2 cup)
- Calories: 160
- Sugar: 3g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
