Poolside Skinny Dip
modified from Buns In My Oven
room temperature (regular, low fat or Neufchatel)
red bell peppers
cored and diced
large ears fresh corn
cooked or 2 cups frozen corn
sweet onion or red onion
seeded and diced
dry ranch dressing or
pepper to taste
In a large bowl, fold cream cheese, red peppers, corn, onion, jalapeno, and ranch dressing mix together. Season with ground pepper.
Serve immediately or refrigerate until ready to eat. Serve with crackers, tortilla chips or cut up vegetables.
-The dip will set up and be difficult to scoop right out of the refrigerator. Let sit at room temperature for a few minutes prior to serving.
-If fresh corn is not available, use one can of corn or 2 cps frozen corn, do not thaw before using.
-If grilling corn, husk corn. Sprinkle with a little salt and pepper. Butter the corn (if desired, not necessary). Wrap tightly in a piece of foil. Place on grill and cook over med high heat for about 10 minutes.