Corn 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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