Skinny Poolside Dip is a light and creamy veggie appetizer that’s perfect for enjoying by the pool. This ranch flavored dip is a delicious munchy to set out at barbecues and all kinds of summer picnics and parties.
This dip is made with cream cheese, canned corn, red bell pepper, jalapeno pepper, black olives and a packet of ranch seasoning mix.
To make this dip entirely your own, feel free to toss in more crunchy vegetables. One of my favorite extras is red onion.
To keep things skinny, serve the dip with fresh raw vegetables and a variety of crackers and chips for those not counting calories.
Why You’ll Love Skinny Poolside Dip
- Light summer party dip – Skinny poolside dip is a delicious appetizer for summer gatherings. Since its base is cream cheese, you can make it reduced-fat and reduced-calorie just by using 1/3 less fat Philadelphia cream cheese.
- Quick and easy to make – Need a fast dip at a moment’s notice? Poolside Dip is one the absolute quickest dips to throw together. It only takes 6 ingredients and 10 minutes. For another quick and tasty summer dip, try Dill Pickle Dip.
- A real crowd-pleaser – This is one of those dips that disappears as soon as you set it out. Luckily, the recipe is simple to multiply depending on your crowd size.
Skinny Poolside Dip Recipe
This summer dip recipe is simply a blend of cream cheese and a few chopped fresh veggies. All the seasoning comes from a single pack of ranch seasoning mix.
Here is what you need.
Ingredients & Variations
- Reduced-Fat Cream Cheese
- Hidden Valley Ranch Seasoning
- Canned Corn
- Red Bell Pepper
- Jalapeno Pepper
- Black Olives
Reduced-Fat Cream Cheese. If skinny is what you’re after, get a block of reduced fat cheese (not the whipped kind in a tub). It has less fat and fewer calories compared to the original kind. I use Philadelphia 1/3 reduced-fat.
Hidden Valley Ranch Seasoning Mix is the star of the show. It gives this summer dip lots of ranch flavor, perfect for dipping carrot and celery sticks and other healthy veggies.
If you’re feeling a spicy dip, try making this with a fiesta ranch packet and add canned, drained, black beans.
Canned Corn is what makes this dip so summery. My go-to brand is Del Monte Summer Crisp. For another easy corn side dish with summer vibes, check out this elote in a cup recipe.
Red Bell Pepper adds a fresh crisp crunch and a pop of color.
Jalapeno Pepper gives this dip a spicy kick. For those that like it extra hot, add two jalapenos along with the seeds. For the hottest jalapenos, pick out the smallest ones with stripes on the sides.
Black Olives are the final add-in for this recipe. To keep things extra easy (especially during the summer), grab a can of already-chopped olives.
How to Make Skinny Poolside Dip
- Soften the cream cheese. Set out unwrapped block of reduced-fat cream cheese at room temperature for about an hour.
- Prepare the vegetables. Drain can of corn using a colander to remove all liquid; finely dice red bell pepper and jalapeno. If using whole or sliced black olives, drain well, then chop into smaller pieces. Set vegetables aside.
- Make the dip. In a small bowl, mix block of softened cream cheese with an electric mixer until it’s light and fluffy (1-2 minutes). Fold in ranch seasoning, followed by vegetables. Refrigerate 30 minutes.
Recipe Notes
For the lowest calorie Skinny Poolside Dip, make sure to use less-fat cream cheese.
To prevent dip from turning soupy over time, make sure to drain the corn well. Additionally, place chopped peppers and olives on a dry paper towel to remove as much water from the vegetables as possible.
To save time, get a can of pre-chopped olives (as opposed to sliced or whole). As a bonus, pre-chopped olives seem to have less moisture in them and they’re a nice size for a scoopable dip. If you prefer the look of chunkier olives, go ahead and use sliced ones.
More Delicious Summer Dips (10 Minute Recipes)
Handy Tools for Making & Serving Dip
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Skinny Poolside Dip
When it comes to dips, this skinny poolside dip is one you'll delight in and enjoy guilt free. This appetizer is made with cream cheese, loaded with crispy, raw veggies like red bell pepper, jalapeno, canned corn, black olives and seasoned with hidden valley ranch mix. Serve this dip with crackers or chips.
Ingredients
- 8 ounce block reduced-fat cream cheese, softened
- 1 packet ranch seasoning
- 1 11 oz. can corn, drained
- 1 red bell pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1 small can chopped black olives, drained
Instructions
- Soften the cream cheese. Set out unwrapped block of reduced-fat cream cheese at room temperature for about an hour.
- Prepare the vegetables. Drain can of corn using a colander to remove all liquid; finely dice red bell pepper and jalapeno. If using whole or sliced black olives, drain well, then chop into smaller pieces. Set vegetables aside.
- Make the dip. In a small bowl, mix block of softened cream cheese with an electric mixer until it's light and fluffy (1-2 minutes). Fold in ranch seasoning, followed by vegetables. Refrigerate 30 minutes.
Notes
- For the lowest calorie Skinny Poolside Dip, make sure to use less-fat cream cheese.
- To prevent dip from turning soupy over time, make sure to drain the corn well. Additionally, place chopped peppers and olives on a dry paper towel to remove as much water from the vegetables as possible.
- To save time, get a can of pre-chopped olives (as opposed to sliced or whole). As a bonus, pre-chopped olives seem to have less moisture in them and they're a nice size for a scoopable dip. If you prefer the look of chunkier olives, go ahead and use sliced ones.
