Thursday, May 10, 2012

Red Pepper Ranch Dip

This dip is so easy and makes a ton!  I made it one night when I had a girlfriend over and we didn't even make a dent in it, although believe me, we indulged.  The rest of my family and I ended up eating it for snacks over the next couple of days and it just got better as it sat in the fridge.  Such a great go-to dip for a party and especially wonderful when you have unexpected company because you can throw this together FAST.

I typically don't like olives, but I do like the tangy flavor in this dip.  So, I used already chopped black olives - and when I say chopped, it's more liked minced.  The teeny specks of black you see in this dip are really the olives.  If you're a fan, feel free to use whole or sliced olives and chop them as small or big as you like. 

Makes about 4 cups

Red Pepper Ranch Dip 

2 (8 oz) bars reduced fat cream cheese, softened
1 red pepper, diced
1 can corn (drained)
3 tablespoons diced pickled jalapenos
1 tablespoon diced black olives
1 packet Ranch dressing mix

In a large bowl, mix all of the ingredients until everything is combined.  Let sit in the fridge for a couple of hours before serving with butter crackers, pretzels or veggies.

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