I hosted (hostessed?) book club last night and wanted to come up with a dip that could be eaten with veggies as well as with crackers/chips for those who are not grain free. So I thought to myself: who doesn’t like a good cream cheese dip? These types of recipes are great because they are pretty adaptable to whatever you can find in your refrigerator. I adapted this recipe from one I found on Pinterest called “Skinny Poolside Dip.” I upped the vegetables and changed a few other ingredients to suit what I had on hand and it was a winner! A spicy winner mind you but we like spicy around here.
Creamy Chipotle Nacho Dip
2 – 8 oz blocks of cream cheese (light or fat free if you like!)
1 can black beans
1 can olives
1 large red pepper
2 cups corn (canned or frozen)
2 chipotle peppers (from the can) in adobo sauce (use 1 Tbsp of the sauce or more)
1 pkg Hidden Valley ranch dressing mix
Leave cream cheese out to soften to room temperature. Blend in medium bowl until smooth. Chop chipotle peppers very fine. Add ranch dressing mix, chipotle peppers and adobo sauce and blend until incorporated.
Add the veggies and beans and stir with a spatula. Serve with raw veggies or crackers/chips. Makes about 6-7 cups.
The Mad Radish says: Cut your veggies into flat sections to make scooping easier. The best to use are baby cucumbers cut into quarters or large carrots cut flat instead of in sticks!
The Snobby Wasabi says: This recipe doesn’t seem very posh but if I make it and eat the whole bowlful, no one would need to know…