Poolside Dip
This creamy Poolside Dip is bursting with fresh veggies, bold ranch flavor, and a hint of lime. It comes together in only 15 minutes and is perfect for snacking and lounging!
A 15-MINUTE SUMMER DIP RECIPE
This Poolside Dip is bringing all the summer vibes. This is such a light and creamy dip that is different from all the usual dips. You might be surprised at just how well the flavors all come together. I promise you, when you take this dip anywhere, it will be gone in no time! People won’t be able to help themselves – ha! I love the crunch from all the vegetables it is really a nice contrast to the cool and creamy dip. It’s the perfect make-ahead appetizer for summer gatherings, backyard BBQs, or relaxing by the pool!
This is the best dip. It’s now my go to dip for parties. I added shredded carrots, broccoli. Wow so good thank you.
– Marianne
FREQUENTLY ASKED QUESTIONS:
Add whatever veggies you like! Shredded carrots, finely chopped broccoli, diced tomatoes, jalapeños, frozen spinach (excess water squeezed out), etc. Feel free to switch out what you prefer.
I like to serve this with tortilla chips (I really love the ones that have a hint of lime) but any chips work great. Pita chips, Ritz crackers, Triscuits, Fritos, etc. all would be fantastic options.
Since there is dairy in this, it shouldn’t sit out at room temperature for more than 2 hours. If possible, keep it covered and stick the bowl onto another larger bowl that has ice in it to keep it nice and cool while enjoying.
Keep dip refrigerated for up to 3 days, give it a good stir before serving leftovers.
I do not suggest freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – If you need tips, I have Tips to Soften Cream Cheese Quickly.
- mayonnaise – instead of mayo, you could use plain greek yogurt. This will make it slightly more tangy though. Plant based mayonnaise works as well.
- frozen corn – thawed. Canned corn can be used, just drain really well. Or you can use fresh corn if you prefer.
- canned green chiles – drained. If green chiles aren’t your thing, feel free to leave them out. This dip is super customizable. I get them mild because I don’t want too much spice.
- canned sliced black olives– If you don’t care for black olives, leave them out.
- red bell pepper– I like the color the red bell pepper gives to this dip but use other colors that you prefer.
- green onions – thinly sliced
- garlic– You can use the jarred stuff if that is all you have on hand. I always think fresh is best with garlic but do what is easiest for you.
- chopped fresh cilantro – don’t like cilantro? Skip it.
- lime juice– fresh squeezed. I always feel like fresh squeezed lime juice is always better than the bottled stuff. The bottled stuff doesn’t taste the same as real lime juice and can be way more acidic. Don’t want to try the lime Just skip it.
- lime zest – this adds such a bright flavor to this dip. I think you’ll be surprised at how well the flavors really come together!
- ranch seasoning mix – you can even use Homemade Ranch Seasoning.
HOW TO MAKE POOLSIDE DIP:
Place the cream cheese, mayonnaise, corn, green chiles, olives, bell pepper, green onions, garlic, cilantro, lime juice, lime zest, ranch seasoning, salt, and pepper in a large bowl. Mix together until smooth and combined. You can use an electric hand mixer for this but just keep it on a lower setting.
Serve immediately with your favorite chips or cover and chill until serving.
CRAVING MORE RECIPES?
Poolside Dip
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- ¼ cup mayonnaise
- 10 ounces frozen corn, thawed
- 4 ounces can green chiles, drained
- 2.25 ounces can sliced black olives, drained
- 1 red bell pepper, small diced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro (optional)
- 1 Tablespoon fresh squeezed lime juice (usually one lime will be enough)
- zest of 1 lime
- 1 ounce package ranch seasoning mix
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place 8 ounce block cream cheese, softened to room temperature, 1/4 cup mayonnaise, 10 ounces frozen corn, thawed, 4 ounces can green chiles, drained, 2.25 ounces can sliced black olives, drained, 1 red bell pepper, small diced, 2 green onions, thinly sliced, 2 cloves garlic, minced, 1/4 cup chopped fresh cilantro, 1 Tablespoon fresh squeezed lime juice, zest of 1 lime, 1 ounce package ranch seasoning mix, 1/4 teaspoon salt and 1/2 teaspoon black pepper in a large bowl.
- Mix together until smooth and combined. You can use an electric hand mixer for this but just keep it on a lower setting.
- Serve immediately with your favorite chips or cover and chill in the refrigerator until serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Sooo good and easy!
Thanks so very much Kathleen!
This is the best dip. It’s now my go to dip for parties. I added shredded carrots, broccoli. Wow so good thank you
Delicious!