Skinny Poolside Dip

You know how the word “skinny” always catches a woman’s eye!?! And the words: skinny, pool and dip all together in one recipe name? That was all it took to grab my attention. When I saw this recipe for Skinny Poolside Dip on Pinterest, I immediately thought of all the times I had packed my pool bag with Red Vines, Cheetos and Diet Coke. Ugh.

One look at this recipe and I knew it was a keeper. I made a couple of modifications (I know, you’re shocked) to make it my own and more appealing to our family.

I’m not sure why this dip is called Skinny Dip? The recipe calls for cream cheese. We all know where cream cheese ends up. Yes, on your bum. And mine. If the recipe is made with Neufchatel otherwise known as low fat cream cheese, then it might qualify for skinny dip (kind of). But regular cream cheese? Well, the word “Skinny” should probably not be attached to the recipe.

I loved the ease of this recipe. Since it’s summer, I thought a little grilled corn would be perfect in this appetizer. My kids aren’t fond of black olives, so I left the olives out and used an additional fresh red pepper and a small sweet onion. Start to finish, this recipe takes about 10 minutes, if you are grilling corn. Otherwise, it’s close to 5 minutes.

It’s absolutely delicious and a dip that most will love. Enjoy the last few weeks of summer!

Skinny Poolside Dip

modified from Buns In My Oven

8 oz cream cheese, room temperature (regular, low fat or Neufachatel)

2 red bell peppers, cored and diced

3 large ears fresh corn, cooked or 2 cups frozen corn, cobs cooked and corn cut off cob

1 cup sweet onion , diced

1 jalapeno, seeded and diced

2 tablespoons dry ranch dressing or

pepper to taste

In a large bowl, fold cream cheese, red peppers, corn, onion, jalapeno, and ranch dressing mix together. Season with ground pepper.

Serve immediately or refrigerate until ready to eat. Serve with crackers, tortilla chips or cut up vegetables.

Tips:

-The dip will set up and be difficult to scoop right out of the refrigerator. Let sit at room temperature for a few minutes prior to serving.

-If fresh corm is not available, use one can of corn or 2 cps frozen corn, do not thaw before using.

-If grilling corn, husk corn. Sprinkle with a little salt and pepper. Butter the corn if desired, not necessary). Wrap tightly in a piece of foil. Place on grill and cook over med high heat for about 10 minutes.

-I ALWAYS use food handlers gloves or a plastic sack when cutting and seeding a jalapeno.

If you’re looking for more appetizers, come on over to A Bountiful Kitchen and visit! Here are a few of our favorites…

Cowboy Salsa