I love indulging in healthy dips and this one is loaded with vegetables! I think you’re going to love the crunch and the flavor! There I was, browsing Pinterest when I came across a photo of this skinny poolside dip. Now, you guys, I love dip. I’m generally powerless to resist it. But, when I hear things like “skinny” in a recipe title, I’m usually not that excited. I’m sorry, but fat and calories are delicious. Still, there was something about the dip that just made me curious.
I clicked the photo and was led to Home Trends Utah, where the recipe for the dip was shared. And I could not get that dip out of my head. I’d already been to the grocery store twice that day. There was no way I could go back for the dip ingredients. It’d be wrong. I’d be an embarassment to my family. The cashiers already look at me funny and I could just imagine what they’d say if I went back again.
▢8 ounces cream cheese room temperature
▢1 red bell pepper finely diced
▢1 jalapeno seeded, finely diced (double it up or leave in seeds if you want more spice)
▢1 small can black olives finely diced
▢15 ounces canned corn drained
▢1 packet ranch seasoning
Dump everything into a bowl and start stirring it together. As the vegetables start to release a little of their water, the mixture will come together much easier. Continue stirring until well combined.
Serve immediately or store in the fridge, covered, for up to 24 hours. The longer the dip sets, the more water the vegetables will release. We prefer this eaten sooner than later.
Serve with crackers or chips.