Creamy Corn and Salsa Dip

Skill

Makes

6 - 8 Servings

Creamy Corn and Salsa Dip

Add to Recipes

Creamy Corn and Salsa Dip

Made With Our

Directions

Item No. 261632
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ghost Pepper Salsa
Ghost Pepper Salsa
$7.95
Item No. 553927
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Yellow Tortilla Chips
Yellow Tortilla Chips
$4.95

Ingredients

  • 2 ounces cream cheese, room temperature
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 cup Mexican blend cheese
  • 1 avocado, peeled and diced
  • 1 cup fresh, canned or frozen (and thawed) corn kernels
  • ¼ cup red bell pepper, minced
  • ¼ cup Stonewall Kitchen Ghost Pepper Salsa
  • 1 cup cooked lobster or shrimp, coarsely chopped (optional)
  • 2 Tablespoons fresh cilantro, chopped
  • Yellow Tortilla Chips

Directions

  1. Combine the cream cheese, mayonnaise, and sour cream in a medium bowl. Mix until smooth and combined.
  2. Add cheese, avocado, corn, bell pepper, Ghost Pepper Salsa, and lobster or shrimp (if desired). Mix and serve with tortilla chips.