Jalapeno and corn dip

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INGREDIENTS:

  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 3 cups corn
  • 2 jalapeños, chopped
  • 1 cup firm cream cheese
  • 3 ounces cashews
  • 3 teaspoons cumin
  • Salt
  • 6 tablespoons coconut milk
  • Tortilla chips, to serve


    • METHOD:

    In a cast-iron pan, add some olive oil and sauté the garlic, while stirring constantly to keep it from burning.

    Add the corn; cook until soft.
    Then add the chopped jalapeños and cook for 1 more minute.

    In a food processor, add the cashews, cream cheese and cumin.
    Season with salt.
    Blend, adding coconut milk as needed to soften the mixture.

    Add cheese mix to corn mixture, stirring to combine.
    Transfer to oven and bake at 350°F for 10 minutes.

    Serve with tortilla chips.

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    COMMENTS / REVIEWS

    1. C
      CJ McD

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    2. C
      CJ McD

      I will be trying it

    3. E
      Espahan

      Great option to make and take to lunch.

    4. j
      joanne

      I made this and it was marvelous!

    5. S
      Sarah

      OMG. Thank you for this recipe, it is wonderful!

    6. d
      dessinateur

      I love making this recipe its amazing:)

    7. N
      Nan

      Love, love, love it.Made it twice now

    8. N
      Natalie

      Wow – I tried this recipe tonight & was impressed!

    9. L
      Lakshmi

      AMAZING!

    10. a
      adam

      Looking forward to making this tonight

    11. S
      Sarah

      I love making this!

    12. S
      Sue

      I've made this several times…so good! it turned out delicous. Thanks for this recipe!!!!

    13. S
      Sharon

      This recipe is amazing!

    14. C
      Cajun

      I've already made this twice now, it's so easy to improvise!

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