Loaded Ranch Poolside Dip

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Cool off while satisfying any snack attack with this creamy, crunchy, completely refreshing Loaded Ranch Poolside Dip that packs an explosion of flavors.

  • Author: Nicole Stover
  • Prep Time: 15
  • Chilling Time: 60
  • Cook Time: 45
  • Total Time: 6-8
  • Yield: 6-8 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American


Units Scale
  • 2 ears of corn
  • 1 red bell pepper
  • 1 jalapeno
  • 4 scallions
  • 8 ounces 1/3 less fat cream cheese
  • 1/2 cup light sour cream
  • 1 1/22 tablespoons ranch seasoning
  • 2.53 ounces sliced olives, drained and roughly chopped
  • 1/8 cup cilantro chopped
  • Juice of 1/2 lime


  1. Prepare your grill for direct grilling. If using a gas grill heat it to around 400 degrees. Make sure the grates are clean and fully heated through.
  2. Place the corn, scallion, bell pepper, and jalapeno on the hot grates. Flip all of the vegetables every minute or two until charred on all sides. The scallions will only take a couple of minutes while the bell pepper and corn will take the longest. Remove them as they char. Place the bell pepper and jalapeno in a zip top bag to steam and cool.
  3. Remove most of the skin from the cooled bell pepper and jalapeno. Remove the seeds and dice them finely.
  4. Remove the corn kernels from the cob.
  5. Add the softened cream cheese, sour cream, 1 1/2 tablespoon ranch seasoning, and lime juice to a bowl and mix until smooth and creamy.
  6. Add all of the chopped vegetables including the cilantro and stir until completely combined. 
  7. Let refrigerate for an hour if possible. Taste and add additional ranch seasoning if needed.
  8. Garnish with extra scallions and cilantro and serve with your favorite dippers.


  1. You can use full fat cream cheese and sour cream if desired.
  2. Feel free to add additional ingredients like shredded cheese, black beans, or bacon.
  3. The sour cream can be replaced with Greek yogurt.