- Average
- Average budget
Ingredients
- • 16 ounces low-fat cream cheese room temperature (2 bricks)
- • ½ cup sour cream
- • 2 cloves garlic minced
- • 2 tablespoons hot sauce
- • 2 tablespoons fresh lime juice (from 1 lime)
- • 2 cups freshly shredded pepper jack cheese divided
- • 30 ounces canned corn fully drained and rinsed (2 cans)
- • 4 ounces low-fat feta cheese or Cotija cheese, crumbled
- • 1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
- • 2 tablespoons chopped red onion
- • ½ cup chopped fresh cilantro
Preparation
Step 1
1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
2. In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined. 16 ounces low-fat cream cheese, ½ cup sour cream, 2 cloves garlic, 2 tablespoons hot sauce, 2 tablespoons fresh lime juice, 2 cups freshly shredded pepper jack cheese
3. Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
4. 30 ounces canned corn, 4 ounces low-fat feta cheese, 1 jalapeno pepper, 2 tablespoons chopped red onion, ½ cup chopped fresh cilantro
5. Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
6. Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.