Wednesday, May 12, 2010

Dip it Good.. From a great friend Beth Baker Ivy

2 blocks cream cheese, softened

1 packet of Hidden Valley Ranch dip mix

1 can whole kernel corn, drained

1 small can of diced green chiles (usually found near salsa or taco shells at the grocery)

1 red, yellow, or green pepper, diced

1 tomato, diced

salt & pepper to taste

Soften cream cheese with a spoon then add each ingredient, stirring well in between additions. Chill in refrigerator as long as you prefer or eat right away (it is always better the next day). Serve with tortilla chips, pita, crackers, croissants, or whatever you like.

It is also very nice for me to have during times that I am "trying" to lose weight. I just get 1/3 fat (or fat free) cream cheese and everything else in the dip is pretty healthy and low-calorie.

Hope you like it! I've never met one person that doesn't, honestly. have a great day

*I add sliced olives in the dip every once in a while as well (but the boys prefer it without).

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