Ingredients: |
Ingredients: 16 ounces low-fat cream cheese room temperature (2 bricks)
½ cup sour cream
2 cloves garlic minced
2 tablespoons hot sauce I used Frank's RedHot
2 tablespoons fresh lime juice (from 1 lime)
2 cups freshly shredded pepper jack cheese divided
30 ounces canned corn fully drained and rinsed (2 cans)
4 ounces low-fat feta cheese or Cotija cheese, crumbled
1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
2 tablespoons chopped red onion
½ cup chopped fresh cilantro chopped
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Directions: |
Directions:Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
16 ounces low-fat cream cheese,½ cup sour cream,2 cloves garlic,2 tablespoons hot sauce,2 tablespoons fresh lime juice,2 cups freshly shredded pepper jack cheese
Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
30 ounces canned corn,4 ounces low-fat feta cheese,1 jalapeno pepper,2 tablespoons chopped red onion,½ cup chopped fresh cilantro
Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce. |
This recipe for Mexican Street Corn Dip is from