• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Blog
    • Food
      • Appetizers
      • Breads
      • Breakfast
      • Dairy Free
      • Drinks
      • Healthy
      • Homemade
      • Main Dishes
      • Pastas
      • Salads
      • Side Dishes
      • Snacks
      • Soups & Stews
      • Sweets
      • Vegetables
    • Obsessing On
      • Series Posts
        • Blogging Roundup
        • Crushing On…
        • Cookbook Love
        • Blog Crushes
        • Favorite Finds
        • Let’s Travel
      • Share Fest
        • Beauty & DIY
        • Blogging
        • My Kitchen
        • Every Day Things
        • Techy Stuff
  • Recipe Index
  • About
    • About CCWT
    • FAQs
    • Contact
  • Work With Me
  • Shop
    • Blogging Resources
    • Cookbooks
    • Cool Stuff
    • Kitchen Appliances
    • Kitchen Tools
  • Privacy

Can Cook, Will Travel logo

You are here: Home / Recipes / Appetizers / Skinny Poolside Dip

July 10, 2015 By Kelli Wallace Leave a Comment

Skinny Poolside Dip

Skinny Poolside Dip_Slider
(Recipe comes from the site Home Trends Utah here.)
Step by Step Instructions:


Skinny Poolside Dip is not only easy to make but is a real crowd pleaser. Here’s what you’ll need: One can of Corn, 1 Red Pepper, either half a large can of Black Olives (or I grabbed a smaller can about 3 ounces in size), 16 ounces of room temperature reduced fat Cream Cheese, 2 Jalapenos, and 1 package of Ranch Dip Seasoning Mix.


Begin by draining the corn.


The place the softened cream cheese in a large bowl. I let my cream cheese sit out on the counter for a couple of hours to come to room temperature.


Once the corn is well drained, add it to the cream cheese.


Then drain your olives.


While the olives drain, dice up your red pepper into fairly small pieces. The idea is to be able to taste lots of flavors with each bite, so keep the veggies on the small side.


Then add the chopped red peppers to the bowl.


To chop the olives, I cut each one in half and then cut each half so that they were quartered.


Then chop the olives again, so that they are a smaller size just like the red peppers.


Transfer the olives to the bowl.


Finally it’s time to work with the jalapenos. I’m always cautious when handling these peppers, so I don’t get jalapeno juice everywhere. Typically I use a baggie or plastic wrap over my hands to keep the juice from touching my skin as much as possible. I start off by cutting the cheeks of the jalapeno off…essentially cutting around the core to remove as many seeds as possible. (I use this technique with most peppers I cut.)


Then cut each piece in thin strips lengthwise and then cut across to get small pieces of jalapenos.


Once all of the jalapenos are chopped, transfer them to the bowl. And clean up your workstation and wash your hands and under your fingernails really well. (No need to get burning hands or eyes or anything else today!)


Add the packet of Ranch dressing seasoning to the bowl.


Then fold the ingredients together with a large spoon or sturdy spatula until the veggies are totally mixed into the cream cheese. Serve up your dip right away and enjoy with your favorite tortilla chips, corn chips, crackers, or veggies. Happy snacking!!

Skinny Poolside Dip_Slider

Ingredients:
1 Red Pepper, diced
2 Jalapenos (seeds and ribs removed), finely chopped
1 can of Corn, drained
1/2 can diced Olives (about 3 ounces drained)
16 oz reduced fat Cream Cheese (softened)
1 packet Hidden Valley Ranch Dip Seasoning Mix

Preparation Instructions:
1. Start by prepping all of your vegetables.

2. In a large bowl add all ingredients and then use a sturdy spoon and spatula and combine until the cream cheese is completely mixed in with the vegetables. Note that the dip will become more creamy as you continue to mix it.

3. Serve immediately and enjoy!

0

Subscribe To My Newsletter!

Ready to get weekly recipes, cooking tips, and more delivered straight to your inbox? Perfect! Sign up here and you're in.

You have Successfully Subscribed!

Filed Under: Appetizers Tagged With: Corn, Cream Cheese, Dip, Jalapenos, Olives, Red Peppers

Previous Post: « Weekly Style Crush: Feeling Rather Beachy With This Jewelry Collection
Next Post: Skinny Poolside Dip … We’re Gonna Need a Bigger Bowl! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe

Welcome to Can Cook, Will Travel!

Never miss another delicious recipe again!

Get weekly newsletters in your inbox with new recipes, features & more! Plus subscribe now for my must-have kitchen tools guide!

You have Successfully Subscribed!




Take my survey, Pretty Please!

Survey Says_Small




Archives

Bloglovin

Footer

Stay Connected

  • Bloglovin
  • Instagram
  • Pinterest
  • Tumblr

Instagram

Instagram did not return a 200.

CanCookWillTravel.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All thoughts and opinions are 100% our own.

Copyright © 2011–2025 Can Cook, Will Travel | All Rights Reserved