Thursday, January 14, 2010

Creamy Corn Chipotle Dip

by Heidi Holtan

The KAXE Bookclub gets together the 2nd Tuesday of every month at 5:30....sure, there's lots of chatting about books, but there's also lots of FOOD! We ask everyone to bring a snack to share.

Meetings in the next two months:

Tuesday Feb. 9th "Driftless" by David Rhodes
Tuesday March 9th "A Reliable Wife" by Robert Goolrick

Here's my contribution to last week's meeting:

Creamy Corn Chipotle Dip**

8 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup(s) frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
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.

** Here's what I ADDED to this recipe.... the chipotle was a little hot so I put in more lime juice - I also added some plain low fat yogurt and 1/2 can of creamed corn to make it a little sweeter. Also, I probably blended it too long - it was a little soupier than dippier. ENJOY!!

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