Can I make Skinny Poolside Dip ahead of time?

Yes! In fact, this dip is best when made ahead of time. Allowing it to chill for at least 30 minutes lets the flavors meld together, making it even more delicious. You can prepare it up to 1 day in advance and store it in an airtight container in the fridge.

What can I use instead of cream cheese in Skinny Poolside Dip?

If you're looking for a lighter alternative to cream cheese, Greek yogurt cream cheese or low-fat cream cheese can be used. For a dairy-free version, try cashew cream cheese or a plant-based cream cheese alternative.

Is Skinny Poolside Dip gluten-free?

Yes! This dip is naturally gluten-free, making it perfect for gluten-sensitive guests. Just be sure to serve it with gluten-free dippers like fresh veggies or gluten-free crackers and chips.

How long can I store leftover Skinny Poolside Dip?

Leftover Skinny Poolside Dip can be stored in an airtight container in the refrigerator for up to 3–4 days. Before serving, give it a good stir, as it may separate slightly during storage.

The Best Skinny Poolside Dip: Easy, Healthy, and Flavorful

Name: Skinny Poolside Dip
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 8 ounces cream cheese, room temperature; 1 packet ranch seasoning mix (dry mix only); 15 ounce canned corn, drained; 1 small can black olives, diced; 1 cup red bell pepper, finely diced; 4 ounces green chiles, drained (optional); 1 whole jalapeno, finely diced (optional)

Description

Skinny Poolside Dip is a creamy and refreshing veggie dip that’s perfect for summer. Made with fresh ingredients like corn, red bell pepper, black olives, and a tangy ranch flavor, this dip is a crowd-pleaser. It’s a healthy, guilt-free snack that’s perfect for dipping crackers, chips, or fresh veggies, and it’s incredibly easy to make in just 10 minutes!

Ingredients

Scale

8 ounces cream cheese, room temperature
1 packet ranch seasoning mix (dry mix only)
15 ounce canned corn, drained
1 small can black olives, diced
1 cup red bell pepper, finely diced
4 ounces green chiles, drained (optional)
1 whole jalapeno, finely diced (optional)

Cook Mode Prevent your screen from going dark

Instructions

Soften the cream cheese by leaving it at room temperature or microwaving it in short intervals until soft.
In a medium-sized bowl, combine the cream cheese with the dry ranch seasoning mix. Mix until smooth.
Dice the red bell pepper, black olives, and any other optional veggies like jalapenos and green chiles.
Drain the canned corn and add it along with the diced veggies into the cream cheese mixture.
Stir everything together until fully mixed and combined.
Refrigerate the dip for at least 30 minutes before serving to let the flavors meld together.

Notes

If the cream cheese is too thick, you can add a little Greek yogurt or sour cream to adjust the texture.
Make sure to finely dice the veggies to make it easier to scoop with chips or crackers.
This dip can be made ahead of time and stored in the fridge for up to 3–4 days.
For a spicier version, leave the seeds in the jalapeno or use a hotter variety of chiles.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1/8th of the recipe
Calories: 228
Sugar: 3g
Sodium: 1247mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 4g
Cholesterol: 29mg