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Poolside Skinny Dip

modified from Buns In My Oven


  • 8 oz cream cheese room temperature (regular, low fat or Neufchatel)
  • 2 red bell peppers cored and diced
  • 3 large ears fresh corn cooked or 2 cups frozen corn
  • 1 cup sweet onion or red onion diced
  • 1 jalapeno seeded and diced
  • 2 tablespoons dry ranch dressing or
  • pepper to taste


  1. In a large bowl, fold cream cheese, red peppers, corn, onion, jalapeno, and ranch dressing mix together. Season with ground pepper.
  2. Serve immediately or refrigerate until ready to eat. Serve with crackers, tortilla chips or cut up vegetables.

Recipe Notes

-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.