The heat of the peppers and the chill of the cream cheese make a delicious south-of-the-border combination! Chipotle chilies come already packed in adobo sauce in the Mexican food aisle of most grocery stores--as does the cactus, if you want to use it!
Ingredients
2 packages (8oz each) cream cheese, at room temperature
juice of 1/2 lime
pinch fresh ground black pepper
2 tablespoons fresh cilantro, chopped fine
4 tablespoons chipotle peppers in adobo sauce, chopped fine*
1 (11oz) can fresh-style corn, drained well
4 tablespoos cactus (from a jar), if desired, chopped fine**
2-3 tablespoons milk, if necessary
In a large bowl, mix together cream cheese and lime juice with an electric mixer. Add cilantro and chipotle peppers; blend well. With a large spoon, gently fold in corn and cactus, if desired. If a creamier dip is desired, add milk one tablespoon at a time, blending thoroughly. Cover and chill at least 24 hours. Promptly refrigerate leftover dip.
Serve with tortilla chips, crackers, pretzels, or fresh cut vegetables.
Yield: 10-12 servings
*Chipotle peppers are hot and the adobo sauce makes them even more flavorful. You may add more or less depending on your family's taste.
**Cactus from a jar has a very mild taste. When used from a jar, cactus is already peeled and cooked; it has a texture and flavor similar to green beans. Cactus is not a necessary ingredient in this recipe, although it adds a nice hint of flavor, as well as pretty flecks of green. Cooked and chopped green beans would be a good substitute.
To print a copy of this recipe for your Erik Homemade® cookbook, click here--> Download Mexican Style Cream Cheese Corn and Chipolte Pepper Dip recipe
