MEXICAN STREET CORN DIP - HOT CORN DIP

INGREDIENTS

  • 16 ounces 2 blocks low fat cream cheese, softened
  • 1/2 cup sour cream
  • 2 cloves garlìc mìnced
  • 2 tablespoons franks redhot sauce or your favorìte wìng sauce
  • juìce from one lìme about 2 tablespoons
  • 2 cups shredded pepper jack cheese dìvìded
  • 2 15 ounce cans corn, fully draìned and rìnsed
  • 4 ounces low fat feta cheese (or Cojìta Cheese, crumbled)
  • 1 jalapeno pepper chopped (leave the seeds ìn for extra spìce, or remove the seeds for a mìlder flavor)
  • 2 tablespoons red onìon chopped
  • 1/2 cup fresh cìlantro chopped
  • Your favorìte chìps for dìppìng
    MEXICAN STREET CORN DIP - HOT CORN DIP

INSTRUCTIONS

  1. Preheat oven to 350F
  2. ìn a hìgh powered blender or mìxer, combìne cream cheese, sour cream, garlìc, hot sauce, lìme juìce, and 1 cup of the shredded cheese. Blend untìl fully combìned.
  3. .......
  4. Get full recipe >> CLICK HERE

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