Mexican Street Corn Dip

• Gluten free

• Meat

  • 3 tbsp Frank's red hot sauce

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 ears Corn, roasted
  • 2 Garlic cloves
  • 1 Jalapeno pepper
  • 1 Lime
  • 2 tbsp Red onion

• Snacks

  • 1 Tortilla chips

• Dairy

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

Found on thrillist.com

Description

Directions

• Preheat the oven to 350°F. In a blender, combine the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded Pepper Jack cheese. Blitz until well-combined. In a large bowl, combine the cream cheese mixture, the remaining 1 cup of pepper jack, the roasted corn, feta, pepper, onion, and cilantro. Stir well to combine. Spoon the mixture into a small skillet. Smooth it out, and sprinkle the remaining ½ cup of Pepper Jack over the top. Place the skillet in the oven to bake for approximately 10 to 15 minutes, or until the cheese is hot and bubbly. Carefully remove it from the oven. Drizzle with hot sauce, and sprinkle with feta and cilantro. Serve with chips.