This post for Creamy Chipotle Ranch Dip with Bell Pepper Chips was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own. With just a handful of ingredients, this cool sour cream based dip is filled with ranch flavor, a little chipotle kick and a surprisingly sweet pop from fresh corn. Lighten up dipping by using seasonal, crisp bell pepper chips that complement the flavors of the dip perfectly!
Can you believe it is already April? Temperatures in Florida are starting to creep into the 80s and before I know it, it will be full blown pool weather. So, I am tucking away those soup and casserole recipes, wheeling out the grill again and hitting the produce section of my grocery store for all the tastes of Spring in Florida. Like this …
Creamy Chipotle Ranch Dip with Bell Pepper Chips
I love this time of year! Fresh from Florida bell peppers, sweet corn and squash are in season and the bright flashes of green and yellow in the veggie aisle inspired me to make a cool creamy dip to ease into these warm temperatures. While the dip features fresh sweet corn, the real MVPs for this dish are the crisp bell pepper chips. They are a healthy alternative to potato chips and still provide that crunch that every good dipper needs. Best of all, the peppers were grown in my very own Sunshine state! I love supporting our local farmers and families, so I always look for food, produce, seafood, and especially bell peppers labeled Fresh From Florida.
Let’s chat about the ingredients in the Creamy Chipotle Ranch Dip with Bell Pepper Chips:
- Sour cream is the sturdy, creamy base of this dip but you can also use plain Greek yogurt
- Lemon juice thins out the dip ever so slightly and brightens the flavors
- The ranch and southwest chipotle seasonings add the tang and heat in the dip
- Fresh from Florida sweet corn kernels add great texture and a pop of sweetness to balance out the spice
- Fresh from Florida bell pepper chips are a flavorful, healthier alternative to potato chips and still provide that great crunch
By serving this dip with bell pepper chips, I am adding another serving of veggies to my day and eating in season. It’s a win win!
Leftover dip? Slather it on a burger instead of mayo, dollop it on top of a taco salad or spice up that chicken salad recipe.
Leftover bell pepper chips? Dip them in hummus, saute them to add to fajitas or tacos or top them with your favorite taco toppings and bake them for a veggie forward take on nachos.Print
- 16 oz sour cream (full fat, light or fat free)
- 1 packet ranch dressing/dip seasoning mix
- 1 – 1 1/2 tablespoons salt-free southwest chipotle seasoning mix (to taste)
- 1 teaspoon fresh lemon juice
- 1/2 cup fresh corn kernels (about 1 small ear)
- 2 – 3 Fresh from Florida bell peppers
- In a medium bowl, whisk together sour cream, ranch mix, chipotle seasoning and lemon juice.
- Reserve a tablespoon of the corn kernels to garnish the dip and stir the remaining corn into the dip.
- Refrigerate the dip until serving.
- For the bell pepper chips, core the peppers and remove the stem. Slice the peppers lengthwise into strips and remove all seeds and white ribs.
- Garnish the top of the dip with the reserved corn and a sprinkle of the chipotle seasoning and serve with the bell pepper chips.
- Refrigerate any leftover dip for up to 3 days.
This fresh spin on chips and dip is a tasty appetizer for Taco Tuesday, a flavorful addition to a Spring party menu and an addictive dish for the next movie night.