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Hot Mexican Street Corn Dip

Becky Hardin | The Cookie Rookie
  • 25 minutes
  • Serves

INGREDIENTS

2 tbsp

Franks redhot sauce

1/2 cup

Cilantro, fresh

2 15 ounce cans

Corn

2 cloves

Garlic

1

Jalapeno pepper

1

Lime (about 2 tablespoons), juice from

2 tbsp

Red onion

16 oz

Cream cheese, low fat

4 oz

Feta cheese, low fat

2 cups

Pepper jack cheese

1/2 cup

Sour cream

Your favorite chips (I love Food Should Taste Good Blue Corn Tortilla Chips) for serving!