Printable | Taste of Home

Zesty Corn Dip

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

In a large mixing bowl, beat the cream cheese, sour cream, cayenne and
cumin until smooth. Stir in the corn, tomatoes and cheese.

Printed from tasteofhome.com Aug 21, 2008

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Zesty Corn Dip cont.

Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at
350° for 30-35 minutes or until bubbly. 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.