Monday, January 1, 2018

Hot Mexican Street Corn Dip

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!


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