Pool side dip

Share on YummlyPin on Pinterest418Share on Facebook1Tweet about this on Twitter1Share on StumbleUpon0Share on Google+0

In the middle of an extremely chaotic week, we were invited to our first party in our new hometown over Labor Day weekend.

Now that we live so far away from family and had to leave all our friends behind, words can’t even describe how happy it made me to know that we have one new friend right here in town who totally understands this major adjustment we’re all going through. A friend who knew the perfect welcome to the area was a welcome into her home for a simple but delicious dinner.

Thank you, Heidi. I’d say you have no idea how grateful I am, but the beauty of the situation is that you totally do!

When I offered to bring something to share, our pretty hostess gave me the choice of an appetizer or a dessert. My new kitchen is still in the middle of being organized and at that point my oven hadn’t even been turned on once. The choice was obvious: A cold dip & crackers!

I immediately remembered a super yummy dip from earlier this summer that my friend Kristina from my book club made that I’ve been meaning to recreate. It’s the perfect thing when you’re looking to use up some of these end of summer ingredients that may be growing in your garden but is just as easy to whip together with the canned variety from the grocery store in a pinch! (Which is totally what I did!)

I misread the instructions and seeded the jalapeño peppers. The resulting dip was not nearly spicy enough so I had to toss in what I had on hand to kick it up a notch. Here’s my take on the Pool Side Dip recipe you may have seen floating around over on Pinterest!


Pool Side Dip
Inspired by Kristina from book club, adapted from numerous recipes on Pinterest 


16 oz cream cheese, softened
2 jalapeño peppers, minced (I seeded them, next time I’m totally leaving the seeds in!)
1 red bell pepper, small diced
1 can of corn (my can had hardly any liquid in it so I did NOT drain it. If your can happens to be overflowing with packing liquid you might want to strain some off. The dip needs a bit of the liquid so it isn’t too thick and paste-like.)
1 packet of ranch seasoning
1/4 cup green onions, chopped (both white and green parts)
handful of cilantro, rough chopped for garnish

Crackers for serving


Add the cream cheese and ranch seasoning to a large mixing bowl and combine. I used my hand mixer, you could also use a stand mixer. You want the seasonings thoroughly blended into the cream cheese. Dump the rest of the ingredients in and give it a nice mix.

Garnish with the cilantro and serve alongside the crackers. Tasty served room temperature or chilled.

Share on YummlyPin on Pinterest418Share on Facebook1Tweet about this on Twitter1Share on StumbleUpon0Share on Google+0


  1. Heidi says

    Aw shucks. I DO totally understand this major adjustment you’re all going through. And I’m so happy we were able to share some of the holiday weekend with you and your family.
    By the way, that leftover dip didn’t even make it 24 hours. It was GONZO by 10am the next morning. Delish!

Leave a Reply

Your email address will not be published. Required fields are marked *