Guest guest Posted June 17, 2000 Report Share Posted June 17, 2000 * Exported from MasterCook * Green Chile-Corn Dip Recipe By : Cooking Light Cookbook 1991 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 carton 1% low-fat cottage cheese -- (8-ounce) 1/2 cup frozen whole kernel corn -- thawed 2 tablespoons commercial picante sauce 1/8 teaspoon garlic powder 1/8 teaspoon ground cumin 2 tablespoons canned chopped green chiles -- drained 1 tablespoon diced sweet red pepper 2 tablespoons frozen whole kernel corn -- thawed Combine first 5 ingredients in container of an electric blender; top with cover, and process until almost smooth. Gently fold in green chilies; sweet red pepper, and 2 tablespoons corn. Cover dip, and chill at least 1 hour. Serve dip with fresh raw vegetables. Yield: 1 1/2 cups. Per tablespoon: Calories 11; Protein 1.3; Fat 0.1; Carb 1.2; Chol 0; Iron 0.1; Sod 49; Calc 6 Formatted by Karen S. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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