Description
A creamy, spicy dip perfect for celebrating Cinco de Mayo with friends. Combines tangy lime, jalapeño heat, and melty pepper jack cheese for a crowd‑pleasing appetizer.
Ingredients
Scale
- 16 ounces (2 blocks) low fat cream cheese, softened
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons Frank’s RedHot sauce
- juice from one lime (about 2 tablespoons)
- 2 cups shredded pepper jack cheese, divided
- 2 (15 ounce) cans corn, fully drained and rinsed
- 4 ounces low fat feta cheese
- 1 jalapeño pepper, chopped (seeds optional)
- 2 tablespoons red onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon chopped fresh cilantro (extra garnish)
- 1 teaspoon lime zest
Instructions
- In a large bowl, combine the softened low‑fat cream cheese and sour cream until smooth.
- Add the minced garlic, Frank’s RedHot sauce, and lime juice; mix well.
- Stir in half of the shredded pepper jack cheese, then fold in the drained corn.
- Add the chopped jalapeño, red onion, and cilantro; mix until evenly distributed.
- Transfer the mixture to a serving bowl and top with the remaining shredded pepper jack cheese and crumbled feta.
- Serve immediately with tortilla chips or fresh vegetable sticks.
Notes
For extra heat, keep the jalapeño seeds; for a milder dip, remove them. This dip can be made ahead and refrigerated for up to 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Cinco de Mayo, party dip, Mexican appetizer, spicy cheese dip