ZESTY CORN DIP

Zesty Corn Dip image

This dip is zippy and delicious! I especially like it with Hawaiian bread; the hint of sweetness compliments the "heat" from the cayenne pepper. -Lisa Leaper-Shuck, Worthington, Ohio

Provided by Taste of Home

Time 40m

Yield 4 cups.

Number Of Ingredients 10

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 shredded cheddar cheese
1 round loaf (1 pound) Italian bread
1 teaspoon minced fresh cilantro

Steps:

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

Nutrition Facts : Calories 193 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.