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a dipping bowl of corn dip surrounded by Fritos and mini peppers
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Corn Dip

My corn dip is a blend of corn, cheddar cheese, cottage cheese, chipotle chiles in adobo, lime juice, garlic and Tajîn. 
Course Appetizer, Snack
Cuisine American, Mexican
Keyword corn dip
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 65kcal
Author Jill McOwen

Equipment

  • 1 blender

Ingredients

  • 2 15 oz cans of corn one can is undrained and one can is drained
  • 1 cup low-fat cottage cheese
  • 4 oz sharp cheddar cheese shredded
  • 1 chipotle pepper in adobo
  • 1 tbsp lime juice
  • 1 clove garlic minced
  • 2 tsp Tajîn seasoning
  • 1/2 tsp salt

Instructions

  • In a blender, combine one undrained can of corn with the cottage cheese, chipotle chile in adobo plus a little sauce from the can, lime juice, Tajîn, salt and shredded cheddar cheese.
  • Blend the mixture together until smooth. Pour it into a mixing bowl.
  • Add the can of corn that you have drained. Stir well to combine.
  • Cover the mixing bowl and allow the dip to chill for one hour before serving.

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 282mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 0.1mg