Friday, May 4, 2012

Party Size Cinco de Mayo Dip with Corn & Peppers

Peppers!
Looking for a fun, fast, and easy food for your Cinco de Mayo celebration? I like things I can make in a hurry and enjoy at my leisure, but are also healthy.

This is made with a lower fat version of cream cheese called Neufchatel. You can find it right next to cream cheese in the dairy section. If you've never tried it, this is a good recipe to start. It tastes just like cream cheese but is better for you.

Peppers, whether green, red, yellow, orange, or the spicy variety, all contain antioxidants good for your immune system.

Time saving tip: If you buy a pre-chopped pepper blend, you can assemble this dish in a few minutes, and have peppers for an omelet the next morning. Yum!

Ingredients

1 16 ounce can whole kernel corn (or Mexi-corn), drained well
2 Tbsp diced red bell pepper
2 Tbsp diced yellow bell pepper
2 Tbsp diced green bell pepper
1/2 cup sliced green onions
1 finely chopped jalapeno pepper (optional)*
2 tsp taco seasoning
2 Tbsp skim milk**
1 package (16 ounces) Neufchatel or cream cheese
1 cup shredded Monterey Jack, Colby, or Mexican-style cheese

*may substitute serrano pepper for a hotter flavor
** add milk, a few drops at a time if needed for thinner consistency (may substitute water)

Directions

Soften the cream cheese in the microwave for 15-20 seconds on 30% power.
Mix together Neufchatel cheese, skim milk, and seasoning mix. Stir in drained corn, peppers, jalapenos, and green onions. When veggies and cream cheese mix are blended, fold in the schredded cheese.
Refrigerate to blend flavors. Serve with crackers, tortilla chips, corn chips, or vegetable dippers.
Serving size: 2 Tbsp. / Makes 24-30.

Image credit: Tacluda at RGBstock.com

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