Corn and Chourico Dip

hCorn and Chourico Dip


Corn and Chourico Dip:


2 cups frozen corn, defrosted                         

1 cup  (about 6 oz.) chourico, cut into 1/4 inch dices             

1 (4.5 oz.) can chopped green chiles 

4 scallions, chopped with greens and stems separated (about 1/4 cup white, 1/2 cup greens)

3/4 cup shredded cheddar cheese

3/4 cup Monterey Jack cheese 

1/2 cup reduced fat sour cream                                               

4 oz. reduced fat cream cheese, room temp                

1 large clove garlic, minced

1/2 cup onion, diced                                                               

1/2 tsp. cumin (omit if your chourico has a pronounced cumin flavor)                                              

1/2 tsp. chili powder                                                   

1/2 tsp. salt                                                                             

1/4 tsp. cayenne pepper                                               

1/4 tsp. black pepper                                                   

2 tsp. olive oil.



Preheat oven to 350 degrees F.


Preheat a medium skillet on medium heat.  Add olive oil. Add onion, whites of scallions, and garlic. Stir for 2 minutes. Add chourico, stirring for 2 minutes. Add corn, green chiles, cumin, chilli powder, cayenne pepper, salt, and black pepper. Cook 1 min.  Remove from heat.


In large bowl, blend cream cheese and sour cream. Add the corn mixture, cheddar, and jack cheese, stirring until well blended


Spray a 1 quart or a 1.5 quart baking dish with cooking spray. Pour in corn and cheese mixture. Bake for 20 minutes. Set on low broil and broil until edges bubble, between 3 to 5 minutes. Garnish with additional chopped green onions, optional.  Serve hot with tortilla chips.



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