From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
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
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.