Hot Mexican Street Corn Dip

• Meat

  • 2 tbsp Franks redhot sauce

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 (15 ounce cans Corn
  • 2 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Lime (about 2 tablespoons, juice from
  • 2 tbsp Red onion

• Dairy

  • 16 oz Cream cheese, low fat
  • 4 oz Feta cheese, low fat
  • 2 cups Pepper jack cheese
  • 1/2 cup Sour cream

• Other

  • Your favorite chips (I love Food Should Taste Good Blue Corn Tortilla Chips for serving!

Found on thecookierookie.com

Description

Ingredients

• 16 ounces (2 blocks) low fat cream cheese, softened
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 2 tablespoons franks redhot sauce (or your favorite wing sauce)
• juice from one lime (about 2 tablespoons)
• 2 cups shredded pepper jack cheese, divided
• 2 (15 ounce) cans corn, fully drained and rinsed
• 4 ounces low fat feta cheese
• 1 jalapeno pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
• 2 tablespoons red onion, chopped
• 1/2 cup fresh cilantro, chopped
• Your favorite chips (I love Food Should Taste Good Blue Corn Tortilla Chips) for serving!

Directions

• Preheat oven to 350F
• In a high powered blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
• Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
• Pour mixture into a 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.
• Serve with chips and enjoy!