Ingredients:
– 16 ounces (2 blocks) low-fat cream cheese, softened
– 1/2 cup sour cream
– 2 cloves garlic, minced
– two tablespoons Frank’s RedHot sauce or your preferred wing sauce
– 2 tablespoons juice from one lime
– 2 cups shredded pepper jack cheese, divided
– 30 ounces canned corn, fully drained and rinsed (2 cans)
– 4 ounces low-fat feta cheese (or Cojita Cheese), crumbled
– 1 jalapeno pepper, chopped (seeds can be left in for extra spice or removed for milder flavor)
– 2 tablespoons red onion, chopped
– 1/2 cup fresh cilantro, chopped
– Your favorite chips for dipping
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a high-powered blender or mixer, combine the softened cream cheese, sour cream, minced garlic, hot sauce, lime juice, and 1 cup of shredded cheese. Blend until thoroughly combined.
3. Transfer the cream cheese mixture into a large bowl. Add the remaining one cup of shredded cheese, canned corn, crumbled feta (or Cojita Cheese), chopped jalapeno, red onion, and chopped cilantro. Stir gently until well combined.
4. Spread the mixture into a prepared baking dish. If desired, sprinkle more cheese on top for an extra cheesy layer.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly, ensuring the dip is thoroughly heated.
6. Garnish the baked dip with additional cilantro, crumbled feta, and a drizzle of hot sauce.
7. Serve this flavorful dip warm with your favorite chips and savor the vibrant flavors of Mexican street corn transformed into a delightful dip. Enjoy!