Creamy Corn and Salsa Dip
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Directions
Item No.
261632
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 2 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup Mexican blend cheese
- 1 avocado, peeled and diced
- 1 cup fresh, canned or frozen (and thawed) corn kernels
- 1/4 cup red bell pepper, minced
- 1/4 cup Stonewall Kitchen Ghost Pepper Salsa
- 1 cup cooked lobster or shrimp, coarsely chopped (optional)
- 2 Tablespoons fresh cilantro, chopped
Tortilla Chips
Directions
- Combine the cream cheese, mayonnaise and sour cream in a medium bowl. Mix until smooth and combined.
- Add cheese, avocado, corn, bell pepper, Ghost Pepper Salsa and lobster or shrimp (if desired). Mix and serve with tortilla chips.
