Hubbard Community Cookbook: Skinny Poolside Dip

This is one of my favorite snack dips that I discovered during a trip to my sister’s house. She had put out quite a spread with veggies, several types of crackers, various meats and cheeses, and several dips.

I gave it a try and found that it was equally as tasty when dipping vegetables like baby carrots, celery, peppers, and more as well as every type of cracker. My favorite cracker to enjoy with Skinny Poolside Dip was Triscuit crackers.

My sister told me she found it on Pinterest and passed along this recipe. Here are the ingredients:

  • 1 red pepper, 2 jalapeños (unseeded), 1 can of sweet corn, 1/2 jar diced green olives, 2-8oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix.
  • I have used 1 8oz pack of fat-free cream cheese with 1 8oz pack of regular cream cheese, to give it a little more flavor, but you also get a few more calories. You could also throw caution to the wind and use two regular packs of cream cheese. I have also tried this recipe with black olives, but in my opinion, it’s better with green olives.
  • First, take out the 2 packs of 8oz cream cheese, and set them aside so they get to room temperature
  • Finely dice the red bell pepper, and put it in a large mixing bowl
  • Remove the seeds from the jalapeños, and finely dice them, then add that to the mixing bowl (if you like a lot of heat, leave in the seeds)
  • I use about half of a small jar of green olives, finely diced, no pimentos, and add to the bowl
  • Drain a 15 ounce can of sweet corn, and add to the bowl
  • Add the cream cheese and mix it all together. It is hard to mix at first, but it will get easier
  • Once the cream cheese starts to get mixed with all the other ingredients, add the packet of Hidden Valley Ranch seasoning mix, and continue mixing until it is well mixed.

It is a real taste treat, with the jalapeños tempered by the cream cheese, and a real mix of sweet and salty with the sweetness of the red pepper and sweet corn countered by the saltiness of the green olives, and all with the flavor of ranch dressing.

I don’t know why it’s called Skinny Poolside Dip.

It won’t keep you skinny, because it’s hard to stop eating. I’ve never had it by the pool, but it is a dip that my family insists I make every time we get together, and whether I share it with family or friends, it disappears fast every time. Enjoy!