Jalapeño Corn Dip

Eva
We know that when we organize family gatherings or get together with friends or gather to watch sports events, every good host must offer snacks and drinks to their guests, but sometimes we run out of ideas.If this is your case, don't worry, as we give you the recipe for this very creamy jalapeño dip, easy to prepare and very yielding. Additionally, it is suitable for everyone, as it can be served with Sweet Crunchy Eva® Hydroponic Lettuce.Did you know that lettuce originated in Egypt? Years later, this product reached ancient Greece, where it was used for medicinal purposes, but also to prepare light dishes to improve digestion.
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Ingredients
6
Servings
  • 1 cup cream cheese, at room temperature
  • 1 cup goat cheese, at room temperature
  • 1 cup sour cream
  • 1/2 cups Jalapeño chile, seedless and finely chopped
  • 1 cup yellow corn kernels
  • 3 tablespoons chives
  • 1 cup chistorra, fried, finely chopped
  • 1 teaspoon garlic powder
  • salt
  • pepper
  • 1 Sweet Crunchy Eva® Hydroponic Lettuce
  • pickled jalapeno peppers
  • chistorra
Preparation
40 mins
Low
  • In a bowl, mix the cream cheese, goat cheese, and sour cream with a silicone spatula. Then, add the jalapeño pepper, yellow corn kernels, green onions, chistorra, and garlic, and mix until well combined.
  • Transfer the dip to a bowl and let it rest for 15 minutes before serving.
  • Place the dip on a sufficiently large plate, arrange the Sweet Crunchy Eva® Hydroponic Lettuce around for dipping, and accompany it with pickled jalapeños and chistorra.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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