Creamy Corn Chipotle Dip

I got this recipe from It’s really good. I used corn that i grilled and cut off the cob. The sweetness of the corn mixed with the spice of the chipotle peppers is yummy!

Creamy Corn Chipotle Dip
4 oz light cream cheese
2 TB canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt

Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. 12 servings (about 3 tablespoons)
Per serving= 60 Calories; 2g Fat (27.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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