Mexican Street Salsa Dip with Corn
Ingredients:
16 ounces (2 blocks) low fat cream cheese, softened
½ cup Sour cream
2 cloves Garlic, minced
2 tbsp. Cholula hot sauce
1 each Juice from one lime (about 2 tablespoons)
2 cups Shredded pepper jack cheese, divided
3 each Ears of corn kernels
1 each Jalapeno pepper, chopped
½ cup Cilantro, chopped
10 oz. Saucy Classic Salsa
16 ounces (2 blocks) low fat cream cheese, softened
½ cup Sour cream
2 cloves Garlic, minced
2 tbsp. Cholula hot sauce
1 each Juice from one lime (about 2 tablespoons)
2 cups Shredded pepper jack cheese, divided
3 each Ears of corn kernels
1 each Jalapeno pepper, chopped
½ cup Cilantro, chopped
10 oz. Saucy Classic Salsa
Directions:
- Combine cream cheese, sour cream, garlic, hot sauce, lime juice, half the pepper jack cheese in a food processor and mix until well combined.
- Fold in remaining ingredients and top with the remaining cheese and bake for 30 minutes or until bubbly and golden brown on top.
- Serve with tortilla or pita chips
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