Last week, my company held a potluck/kickball event… and by virtue of my last name starting with a G, I was assigned to bring an appetizer. I always think appetizers are the best and the worst dishes to bring.
Best because they’re usually flavor-packed dishes. Worst because you’re at work and how do you keep a oven-baked dish crispy and crunchy when they sit in the fridge all day? Do you feel my pain here?
I would have loved to have brought the Sausage Stars or (yum) the BLT Summer Rolls I shared in the past, but both require serving pretty quickly after. So, I took a chance on this dip… which turned out to be a big hit!
Skinny Poolside Dip
From Buns in My Oven
INGREDIENTS
8 ounces Greek or reduced fat cream cheese, room temperature
1 red bell pepper, finely diced
1 jalapeno, seeded, finely diced – leave the seeds in if you like it spicy
1 small can black olives, finely diced
15 ounce can corn, drained
1 packet Ranch dip mix
INSTRUCTIONS
1. Combine all your veggies in a mixing bowl. Note: I used my Williams-Sonoma Veggie Chopper to finely dice the veggies in minutes. Super quick and created a uniform shape for the peppers.
2. Add your cream cheese and blend with a hand mixer until combined.
3. Refrigerate for about 30 minutes (or overnight) before you serve it. This allows the ranch to combine with the cream cheese well.
4. Garnish with chives and serve with baked chips, reduced fat Triscuits, or raw veggies. So good!! Best enjoyed within 24 hours of making it.
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Skinny Poolside Dip originally appeared on No Thanks to Cake on 09/01/2015.
The post Skinny Poolside Dip appeared first on No Thanks to Cake.
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