See Also: Appetizers · Cooking Club · Vegetable Dishes
Cheese and Corn Dip
From Dorothy McNett's recipes at www.dorothymcnett.com. Use fresh corn from the cob, or use uncooked frozen corn kernels.
2 cloves garlic
1 small shallot
2 cups corn kernels
2 tablespoons extra virgin olive oil
1/2 cup ricotta cheese
zest and 2 tablespoons of lemon juice
1/4 teaspoon sea salt
1/4 teaspoon chili powder, or as desired
vegetable sticks, a nice variety (carrots, celery, radishes, etc.)
pita chips or other chips/crackers as desired
In food processor or blender, whirl the garlic and shallot to chop finely. Add the corn and olive oil and blend, adding the cheese, zest and juice of the lemon, salt and chili powder. Whirl to make a nice smooth mixture. Serve in a beautiful bowl with lots of vegetable sticks and pita chips or crackers for dipping.
Recipe created 2016-10-18.
