Jalapeño Corn Dip
Eva
We know that when we organize reunions with family or friends or get together to watch sporting events, every good host should offer snacks and drinks to their guests, but sometimes we run out of ideas.

If this is your case, don't worry, because we give you the recipe for this very creamy jalapeño dip , easy to prepare and very tasty. In addition, it is suitable for everyone, since it can be accompanied 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.
Reviewed by Editorial Team of Kiwilimón
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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, seeded 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. Later, add the jalapeño pepper, the yellow corn kernels, the chives, the chistorra and the garlic and mix until integrated.
  • Transfer the dip to a bowl and let sit for 15 minutes before serving.
  • Put the dip on a large enough plate, place the Sweet Crunchy Eva® Hydroponic Lettuce around it to dip, accompany 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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