Hot Mexican Street Corn Dip

Name: Hot Mexican Street Corn Dip
Prep time: 5 min
Cook time: 20 min
Yield: 6
Ingredients: 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!

Hot Mexican Street Corn Dip was pinched from <a href="http://www.thecookierookie.com/hot-mexican-street-corn-dip/" target="_blank">www.thecookierookie.com.</a>

INGREDIENTS

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16 ounces (2 blocks) low fat cream cheese, softened

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1/2 cup sour cream

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2 cloves garlic, minced

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2 tablespoons franks redhot sauce (or your favorite wing sauce)

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juice from one lime (about 2 tablespoons)

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2 cups shredded pepper jack cheese, divided

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2 (15 ounce) cans corn, fully drained and rinsed

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4 ounces low fat feta cheese

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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!

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