Cheese and Corn Dip Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Vegetable Dishes

Cheese and Corn Dip

From Dorothy McNett's recipes at 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.

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