I found this dip recipe on my friend Melissa's blog ... and I had seen similar recipes on Pinterest floating around. Everyone is saying this dip is AH-MAZ-ING! So, for the 4th of July, I took it to our bash and everyone loved it! I did change a thing or two up from Melissa's recipe, but it is really yummy!
List of Ingredients
2 pkgs of cream cheese (16 oz total) -- room temperature!
1 can drained corn
1 small can chopped black olives
1 pkg Hidden Valley Ranch dressing (dry mix)
1 jar of Hot & Sweet jalapeno (12 oz) -- drain and reserve 1/4 cup of the juice
1 red pepper diced
I placed the jalapeno's in my mini food processor and diced it up until it is fine. I had my big mixer going and added the cream cheese and all the other ingredients until it is mixed well. Add the jalapeno's and 1/4 cup of the juice from the jalapeno's.
I served this with corn chips, but I figured you could use anything! Crackers, pita chips, etc. Even though it calls for jalapeno's, it is NOT hot!!
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