I made this dip last night for a New Year's Party and it was a huge hit. Its definitely a BIG indulgence, but so worth it. Everyone loved it!
Hot Mexican Street Corn Dip
16 oz (2 blocks) light cream cheese
1/2 cup sour cream
2 cloves garlic, minced (I used the frozen garlic at Trader Joe's)
2 Tbs. Franks red hot sauce (or other wing sauce)
Juice from one lime (about 2 Tbs)
2 cups shredded pepper jack cheese, divided
16 oz. bag frozen corn, thawed (I used TJ's frozen grilled corn)
4 oz. low fat feta cheese
1 jalapeno pepper, diced (leave seeds in for more heat)
2 Tbs. red onion, chopped
1/2 cup fresh cilantro, chopped (plus more for topping)
Preheat oven to 350. In a high-powered blender (used my Vitamix) mix the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of pepper jack. Blend until fully combined into a sauce. Scoop into a large bowl and then add remaining ingredients. Stir to combine. Pour mixture into a prepared baking dish and bake for 15-20 minutes (longer if corn isn't thawed), or until hot and bubbly. Garnish with more cilantro, feta and hot sauce, if desired. Serve with chips and enjoy!
0 comments:
Post a Comment