Serves 1
Directions
- 1Add one can of drained Mexican style street corn to a mixing bowl.
- 2Blend a container of low-fat cottage cheese in your blender.
- 3Ploop the blended cottage cheese on top of the corn.
- 4Add one cup of cooked, shredded chicken.
- 5Add about a quarter cup of chopped cilantro.
- 6Add one diced jalapeno.
- 7Add two tablespoons of Mexican crema.
- 8Add three tablespoons of your favorite hot sauce.
- 9Add two tablespoons of Taj .
- 10Add one-third cup of queso fresco.
- 11Top it all off with the juice from one lime.
- 12Mix all ingredients together very well.
- 13Throw the dip in the fridge until you're ready to serve it, or eat it by yourself.
- 14Take the dip out of the fridge when ready to eat and transfer it to a serving dish.
- 15If you have any leftover cilantro or Taj , sprinkle it on top to make it look fancy.
Ingredients
- 1 can drained Mexican style street corn
- 1 container low-fat cottage cheese
- 1 cup cooked, shredded chicken
- 0.25 cup chopped cilantro
- 1 diced jalapeno
- 2 tbsp Mexican crema
- 3 tbsp hot sauce
- 2 tbsp Taj
- 0.33 cup queso fresco
- 1 juice from lime
Equipment
mixing bowlblenderfridge
Tips
- If you don't want your dip too spicy, use a milder hot sauce.
- Sprinkle extra cilantro or Taj on top for garnish.
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