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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It is a different type of dip that is very tasty. I like to serve it with cheesy bread cubes or you can put it in a bread bowl as the recipe suggests. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 tablespoons sour cream |
1/2-1 teaspoon cayenne pepper |
1/2-1 teaspoon ground cumin |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (11 ounce) can white corn, drained |
1 (10 ounce) can diced tomatoes and green chilies, drained |
1 cup cheddar cheese, shredded |
1 round loaf italian bread |
1 teaspoon fresh cilantro, minced |
Directions:
1. In a large mixing bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese. Transfer to an ungreased 3- quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Cut a 1-1/2 inches slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool the dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes.
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