Roasted Thyme-Corn Queso Dip
Ingredients
-
-
3 cups corn kernels (see Tip)
-
8 ounces shredded sharp Cheddar cheese (2 cups)
-
-
8 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
- 1 1/2 tablespoons minced fresh thyme
Directions
-
1
Preheat oven to 375 °F.
-
2
Coat a medium (10-inch) cast-iron
skillet with cooking spray; heat over medium-high heat. Add corn; cook,
stirring occasionally, until mostly golden brown, 5 to 7 minutes. (Corn
kernels may "pop" as they brown.) Remove from heat; stir in Cheddar and
cream cheese. Transfer to the oven.
-
3
Bake until golden and bubbling, 18 to 20 minutes. Sprinkle the cheese dip with fresh thyme and serve.
No comments:
Post a Comment