Mexican Street Corn Dip
Ingredients:
16 oz cream cheese, softened
½ cup sour cream
2 cloves garlic, minced
2 tbsp hot sauce
1 lime, juiced
2 cups shredded cheese, divided
30 oz corn (canned or frozen, drained if needed)
4 oz feta cheese, crumbled
1 jalapeño pepper, finely diced (remove seeds for less heat)
2 tbsp onion, diced
½ cup fresh cilantro, chopped
1 tsp salt
1 tsp pepper
Directions:
Blend the Base: In a food processor, combine the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until smooth and well combined.
Mix in the Veggies & Cheese: Transfer the mixture to a bowl and stir in the remaining shredded cheese, corn, crumbled feta, jalapeño, diced onion, and chopped cilantro. Season with salt and pepper to taste.
Assemble & Bake: Spoon the mixture into a baking dish and spread it out evenly. Top with the remaining shredded cheese.
Bake: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until the cheese is hot, bubbly, and slightly golden on top.
Garnish & Serve: Once baked, garnish with more fresh cilantro and feta. Serve with tortilla chips and enjoy!