This Poolside Dip is going to be your go to dip all summer! The easy dip recipe starts with a sour cream, cream cheese and ranch mixture then loaded with black beans, Mexicorn, jalapenos and red bell pepper. Perfect for dipping veggies or chips!
Poolside Fiesta Ranch Dip Recipe
There’s nothing better than a good, flavorful dip. This one is creamy, cheesy, and bursting with flavor AND texture. The crunchy raw veggies add a good bite, while the jalapenos add just a touch of heat. Since the base of this poolside dip is cream cheese and sour cream, it tames the spice just enough that it isn’t overwhelming. I make this often and take it to gatherings. It’s always a huge hit. There are never any leftovers to take home!
Why You’ll Love this Poolside Dip
- Ready in 10 minutes. It only takes 10 minutes to whip up this cream cheese ranch dip, and it’s ready to serve immediately!
- No baking is required. This is the perfect appetizer recipe to keep that oven off.
- Perfect for parties. It’s great for sharing, too! Make a single batch or double it for a larger crowd.
What You’ll Need
This poolside dip calls for simple ingredients! They’re also inexpensive and easy to find at any grocery store. It won’t cost a fortune to make this delicious pool party recipe.
- Cream cheese: Leave the full fat cream cheese out at room temperature for about 30 minutes to soften. This will make mixing with the other ingredients easier and prevent lumps.
- Sour cream: This thins out the cream cheese and adds a tangy flavor that compliments the other ingredients.
- Ranch seasoning mix: This is just the dry mix. Don’t use the directions on the back. Just add it to the bowl as is!
- Mexicorn: This variety of canned corn has peppers mixed with the kernels. Regular corn will work just fine if you like.
- Black beans: I love black beans in this recipe, but you can also swap them for black olives. Just be sure to drain the can first.
- Red bell pepper: I love the sweetness of red pepper. Yellow and orange are also sweet, but green is milder and less sweet. Use whatever color is your favorite!
- Jalapeño peppers: Jalapeno peppers are a middle ground when it comes to spicy peppers. They have a little heat but terrific flavor. Try habanero for extra heat or poblano for less heat!
How to Make Poolside Dip
This party dip recipe is so incredibly easy to make. All you have to do is thoroughly mix all of the ingredients, and it’s ready to devour. The only real prep involved is dicing some peppers.
- Beat cream cheese and sour cream. Add the softened cream cheese and sour cream to a large bowl. Using a hand mixer, beat them together until smooth and creamy. Use the mixer to stir in the ranch seasoning next.
- Add the remaining ingredients. Add the drained corn and beans, and chopped peppers.
- Stir well. Combine all of the ingredients until well mixed.
- Serve. Store it in the refrigerator until you’re ready to serve, or enjoy it immediately!
Tips and Variations
- Garnish with chopped red onions or scallions for a pop of freshness.
- Try celery sticks, baby carrots, cherry tomatoes, and bell pepper slices for dipping.
- Air Fryer Tortilla Chips, Everything Bagel Keto Cheese Chips, corn chips, potato chips, and Ritz crackers are great crunchy dippers.
- Substitute low fat cream cheese for the full fat cream cheese for a lighter version of this delicious dip.
Proper Storage
This creamy poolside dip is best eaten within 24-48 hours. As the dip sits in the fridge, the vegetables release moisture, causing them to separate and become watery. If storing it overnight, cover the bowl tightly with plastic wrap or transfer it to an airtight container.
More Cold Dip Recipes to Try
Poolside Dip
Ingredients
- 1 8 ounce block cream cheese, softened
- 1 cup sour cream
- 1 1 ounce envelope dry ranch mix
- 15.25 ounce can Mexicorn drained
- 15 ounce can black beans rinsed and drained
- 1 red bell pepper diced
- 1 jalapeno finely diced
Instructions
- In a large bowl using an electric mixer combine the cream cheese, sour cream and dry ranch mix.
- To the creamy base add the mexicorn, black beans, diced red bell pepper and diced jalapenos.
- Stir everything together and serve with veggies, chips or crackers for serving!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can substitute black olives instead of black beans.
- You can add red onion or scallions for a pop of oniony flavor.
- Some dippers we suggest trying – broccoli, Triscuit crackers, pork rinds, wheat thin and butter crackers.
Nutrition
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