It's FINALLY starting to feel like Spring here! 20 years after the infamous Blizzard of '93, we're in for a GORGEOUS weekend - sunny with temperatures in the upper 60s, and not a chance of rain. Perfect weather for just sitting on the porch with a cold drink and maybe a light dip to snack on...
This dip is full of great veggie flavor; you can make this super low-fat by simply using reduced-fat or non-fat cream cheese (I like to use one 'regular' package and one 'reduced-fat' package). It's got the saltiness of my beloved olive cream cheese spread, but with the added sweetness of corn, and some spice from the chilies. I love it on wheat crackers or bagel chips, but you can even spread it on soft white bread for tea sandwiches, or rolled up in tortillas!
Creamy Vegetable Dip/Spread
adapted from Betty Crocker
2 8oz packages cream cheese, softened
1 1oz package Ranch dressing mix
1 red bell pepper, diced
2 4oz cans chopped black olives, drained
1 15oz can sweet kernel corn, drained
1 4.5oz can diced green chilies, drained
|Ah, Winn-Dixie. Thanks for saving me $0.25/gallon on my last fill-up!|
Beat the cream cheese and Ranch mix together with an electric mixer until smooth.
Fold in the red pepper, olives, corn and green chilies. Mix until evenly distributed and combined.
Cover and chill for 2-4 hours before serving.