Creamy corn chipotle dip
0
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice. Garnish with chopped fresh cilantro or green onions and freshly ground pepper for a pop of color. When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels. We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you'd like.
Ingredients
Fat free cream cheese
4 Tbsp
Canned chipotle peppers in adobo sauce
2 item(s), seeded
Frozen corn
3 cup(s), or fresh corn kernels*
Fresh lime juice
2 Tbsp
Ground cumin
1½ tsp
Table salt
½ tsp
Instructions
1
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
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