Creamy, fluffy, light but decadent... Great recipe to make to serve along anything Mexican, nice alternative to guac...dare I say.
Ingredients:
2 poblano peppers, seeded and halved (3 if they are smaller)
1 jalapeño pepper, seeded and halved
2 shallots, peeled and quartered
Olive oil drizzled
1 1/2 cups Ricotta Cheese
4 ounces Feta Cheese
1/4 cup Greek Yogurt
1 teaspoon cumin
1 tablespoon chipotle hot sauce (or adobo)
1/2 teaspoon salt
Pepper to taste
Juice of 1 lime
1/4 cup chopped basil
2 cups frozen (I use Trader Joes roasted corn), thawed and divided.
Toss with olive oil the poblanos, jalapeño and shallots and add to a baking sheet. Bake at 425 degrees for 20-25 minutes (until soft).
Remove from oven, allow to cool then remove skins and stems. Cut into small pieces.
Add the ricotta, feta, yogurt, cumin, chipotle, salt, pepper and lime juice to food processor and process for 30 seconds. Add more salt to taste. Then add 1 1/2 cups corn (thawed if using frozen), then process again for 30 seconds.
Add cheese whip to a bowl or serving dish with basil and poblano mixture.
Heat a tablespoon or two of olive oil over medium high in a sauté pan, add 1/2 cup of remaining corn and 1/4 cup chives or scallions. Sauté for 2-4 minutes in a pan. Pour hot mixture on top of the dip and serve with tortilla chips.
Recipe borrowed from: Caitlin Latessa-Greene
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