Corn and Poblano Dip

By barbsjustagirl

Weight Watcher's Recipe!


Nutritional Facts (per serving): Cal 54; Fat 3.7 g; Pro 1.7 g; Fib 0.4 g

Ingredients

• Ingredients:
• Cooking spray
• 1 medium poblano chile, chopped (about 1/2 cup)
• 1/4 cup frozen chopped onion (I used fresh onion)
• 2 garlic cloves, minced
• 1 1/4 cups frozen baby yellow and white corn (I couldn't find this at my grocery store so I used frozen yellow sweet corn)
• 1/2 (8 oz) package 1/2-less-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 cup light sour cream
• 3 tablespoons grated fresh Parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon freshly ground black pepper
• Fresh cilantro (optional)

Details

Servings 16

Preparation

Step 1

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. add chile, onion, and garlic; cook 5 minutes or just until chile begins to brown, stirring often. Add corn; cook 2 minutes or until corn is hot. Remove pan from heat.
2. While vegetables cook, place cream cheese in a medium bowl; bat at medium speed with an electric mixer until smooth. Add mayonnaise and next 4 ingredients, beating until smooth.
3. Add warm vegetables to cream cheese mixture; stir well. Garnish with fresh cilantro, if desired. Serve immediately with baked tortilla scoops, carrot sticks, or celery sticks.