I must admit I’m not very creative when it comes to food. I can follow a recipe like a champ, but when it comes to creating a recipe, pffft, notsumuch. So I was, like, super-duper proud of myself for coming up with this. It tastes phenomenal. My husband thought it would be delicious stuffed in some jalapenos and wrapped in bacon. I think it would be great slathered on some flour tortillas and make pinwheels out of them. It’s probably at its best when it’s sitting on top of a tortilla chip.
I’m going to go off course here a minute and talk about a brand of tortilla chips that I just discovered that I’m in love with. I found them at Albertson’s. And here they are:
Yes, the bag is ripped and the chips are 3/4 of the way gone – that’s because Mama got ahold of them. I might have shared a couple with the youngins because I have a big heart like that.
Julio’s chips are flavored tortilla chips. The number three ingredient is lime which I think might be why I like them so much. They’re manufactured in Del Rio, TX, so that is awesome. But I will say, if you use these chips to eat the Creamy Fiesta Dip, you might get a little overwhelmed with all the flavors going on in your mouth. So I’d suggest just using a plain, unflavored tortilla chip.
Okay. I told you I was going to go off course but I just had to tell you about Julio’s chips because they are the bomb.com.
So back to the Creamy Fiesta Dip. Here we go:
Creamy Fiesta Dip
2 8-ounce packages of cream cheese – room temperature
1/2 cup mexicorn
1 1-ounce package dry ranch dip
1 chipotle pepper diced
1 Tbs. adobo sauce
1 1/2 Tbs. chopped cilantro
Mix all ingredients in a bowl and then refrigerate. Serve with plain tortilla chips.
This dip probably tastes better a day after you make it so all of the flavors have a chance to marry. (Look at me talking all chef-like now – holla!)
(Go here for some other yummy recipes.)