Time: 3 hours 15 minutes
Complexity: easily
Servings: 6

A sweet and salty, thick corn dip made with cream cheese, jalapeños, and pickled pimento peppers. Serve as an appetizer with tortilla chips or crackers. Remove all the seeds before adding the fresh jalapeños for a subtle, piquant, and pleasantly warming flavor.

Ingredients:

• 450 g frozen corn kernels, thawed
• 220 g cream cheese, diced
• 1/2 cup chopped pickled pimento peppers
• 2 jalapeños, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon chili powder
• 1/4 cup chopped fresh cilantro
• Tortilla chips for serving
• Special equipment: slow cooker

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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corn, cream cheese, pimento pepper

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Preparation:

Step 1
• Combine corn, cream cheese, pimento, jalapeño, garlic, chili powder and a little salt in a slow cooker.
Step 2
• Cook over low heat for 1 hour. Stir to incorporate the cream cheese. Continue cooking for another 2 hours. Stir in the cilantro and season with salt. Serve warm with tortilla chips for dipping.

Votes: 1