 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
This dip is zippy and delicious! I especially like it with Hawaiian bread. . .the hint of sweetness compliments the heat from the cayenne pepper. âLisa Leaper-Shuck Worthington, Ohio Ingredients:
1 package (8 ounces) cream cheese, softened |
2 tablespoons sour cream |
1/2 to 1 teaspoon cayenne pepper |
1/2 to 1 teaspoon ground cumin |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (11 ounces) white corn, drained |
1 can (10 ounces) diced tomatoes and green chilies, drained |
1 cup (4 ounces) shredded cheddar cheese |
1 round loaf (1 pound) italian bread |
1 teaspoon minced fresh cilantro |
Directions:
1. In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
2. Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
3. Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.
|
|