Zesty Corn Dip

Name: Zesty Corn Dip
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

10 ingredients

3 steps

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

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.