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1 can creamed corn
1 8-oz. tub of cream cheese (use Tofutti for a vegan dip)
1 small-medium red onion, diced
1 dried crumbled chipotle pepper or 8-oz. can of diced green chiles
1 tbsp. olive oil
Salt and pepper to taste -
Saute the onion and chipotle pepper or green chiles in olive oil on low heat until the onion becomes translucent and caramelized.
Mix with cream cheese until well incorporated. Stir in a can of creamed corn and add salt and pepper to taste.
Refrigerate for at least 1 hour before serving to allow the flavor to develop. - Serve chilled with tortilla chips, sun dried tomatoes, wheat crackers or sliced bell peppers. This recipe also works well as a spread for tortillas, bagels or with black bean burgers. For presentation, sprinkle with shredded cheddar cheese and jalapenos, fresh chives or cayenne pepper.
