Poolside Dip
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!
Servings: 6 Servings
Calories: 204kcal
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!
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
Calories: 204kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 494mg | Potassium: 448mg | Fiber: 7g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 2mg