Ingredients
Base
- 8 ounces cream cheese (room temperature)
- 1 packet ranch dressing mix (dry mix only)
Vegetables and Add-ins
- 15 ounces canned corn (drained)
- 1 small can black olives (diced)
- 1 cup red bell pepper (finely diced)
- 4 ounces green chilis (drained, optional)
- 1 whole jalapeno (optional)
Instructions
- Prepare the Cream Cheese Mixture: In a mixing bowl, combine the room-temperature cream cheese with the dry ranch dressing mix. Use a spoon or spatula to blend them thoroughly until the mixture is smooth and evenly combined.
- Add Vegetables and Mix: Add the drained canned corn, diced black olives, finely diced red bell pepper, drained green chilis (if using), and finely chopped jalapeno (if using) to the cream cheese mixture. Stir everything together carefully to ensure all ingredients are well incorporated.
- Serve or Refrigerate: Serve the dip immediately with your favorite chips or vegetable sticks, or cover and refrigerate it until you’re ready to enjoy. Chilling for a short time will help the flavors meld together further.
Notes
- For extra spice, include the jalapeno seeds or use more jalapenos according to your heat preference.
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- This dip can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Serve with tortilla chips, pita chips, or fresh vegetable sticks like celery, carrots, and cucumber.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
