Mexican Street Corn Dip

May 13, 2016

335

Celebrate Cinco de Mayo with hot Mexican Street Corn Dip! Everything you love about spicy Mexican Street Corn with a cheesy baked twist.

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!

1. Preheat oven to 350F 2. 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. 3. Scoop the cream cheese...
See the full directions on my site

Nutritions

Calories
1672

Sodium
468mg
19% DV

Fat
106g
164% DV

Protein
18g
36% DV

Carbs
13g
4% DV

Fiber
4g
18% DV

Dinner Baked