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My Aunt's Veggie Dip
(3 Votes)
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- YIELDS
- 4 cups
- CHILL TIME
- 1 Hr
Break out the fresh veggies and pita chips, 'cause once you set out a bowl of "My Aunt's Veggie Dip" they're gonna want to dig in. P.S. This easy dip recipe is famous for disappearing in a flash!
What You'll Need:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup ranch dressing
- 2 cups fresh or frozen corn (thawed if frozen)
- 1/2 red bell pepper, diced
- 3 scallions, sliced
- 1 (2-1/4-ounce) can sliced black olives, drained, coarsely chopped
- 1/4 teaspoon cayenne pepper
What To Do:
- In a large bowl, mix cream cheese and ranch dressing. Stir in remaining ingredients; mix well.
- Spoon into a serving bowl, cover, and refrigerate 1 hour, or until ready to serve.
Notes
- This veggie dip recipe has been passed down for generations and we're so excited to share it with you! Serve with pita chips or fresh veggies.
- And if you'd like to check out another delicious dip recipe, why not check out these 35 unbelieveably good dip recipes!
- If you're a fan of veggie dip recipes, you might really enjoy our Caponata.
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BeckySue
Aug 25, 2016
Very good fresh-tasting dip. It really makes a difference when you make it yourself. If you don't like black olives you could substitute green olives.
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jthelander1231
Dec 04, 2015
I'd love to make a recipe like this for a book club meeting!
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thegerdemans 3162422
Sep 09, 2015
I wonder if you could used chopped spinach instead of corn. My husband won't eat anything with cold corn in it!
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Test Kitchen Team
Sep 10, 2015
That sounds like a good substitution. Just make sure the spinach is thawed and drained before adding to the mix. Let us know how it turns out or share a picture on our Facebook page! :) https://www.facebook.com/MrFoodRecipes?ref=hl
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jalexis3 2404243
May 29, 2015
This was easy to make and very very good!
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virleymatlock 8440538
Mar 03, 2014
I made this dip and took to church and everyone loved it. Everyone wanted the recipe which I gladly gave to them. My family loved this also. Very, very good. Thanks for the recipe. virley matlock
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