Monday, July 7, 2008

Creamy Corn Chipotle Dip

Creamy Corn Chipotle Dip

Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of 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.

4 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt
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.
*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 prefer.

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