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
  

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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