Poolside Veggie Dip
Indulge in a delicious, creamy veggie dip without the guilt. This Guilt-Free Poolside Veggie Dip is a scrumptious appetizer that blends reduced-fat dairy with vibrant corn and a medley of peppers. The best part? It's incredibly simple to whip up!
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Servings: 8
Ingredients
- 8 oz Neufchatel cheese softened (Reduced-fat Cream Cheese)
- 1/2 cup Greek Yogurt nonfat
- 15 oz Corn canned (1 can)
- 1 package Ranch Dip Mix See Tips
- 1 Red Bell Pepper or your choice of ripe pepper
- 2 Jalapeño Peppers or 1 Poblano Pepper
- 3-4 oz Olives sliced (optional, one small can)
Instructions
- Chop the Peppers: Begin by finely chopping the red bell pepper and jalapeños or poblano pepper.
- Prep the Cream Cheese: In a mixer or with a hand-held mixing tool, cream the Neufchatel cheese until it reaches a smooth texture.
- Incorporate Additional Dairy: Add the nonfat Greek yogurt and ranch dip mix to the creamy cheese base. Mix until well-integrated but refrain from overmixing to keep the creamy texture intact.
- Fold in the Goodness: Delicately fold in the chopped peppers, canned corn, and optionally, the sliced olives.
- Serve It Up: The dip is best served with an array of fresh vegetables, crackers, chips, or even sliced French bread.
Notes
Ranch Dip Mix Substitute: If you don't have ranch dip mix at hand, you can easily create a substitute by combining 1/2 to 1 teaspoon of both onion powder and garlic powder, with 1 tablespoon of dried parsley. Season with salt and pepper to taste.
