Preparation Info

Creamy Corn and Salsa Dip

Made With Our

Ghost Pepper Salsa

Base $7.50
Item: 261632



  • 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



  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.