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A creamy and spicy baked corn dip, perfect with crusty buttered bread. The curry spice blend gives a subtle flavour to this delicious hot dip. Served with a salad, it makes a wonderful light lunch.
Difficulty: Easy
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| INGREDIENTS |
| Light Cream Cheese - 250 grams, softened |
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Corn Kernels - 150 grams
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Creamed Corn -150 grams
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Red Onion - 1 medium, chopped
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Red Pepper - 1 small, deseeded and diced small
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Parsley and Cilantro - 1 tablespoon each
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| ARVI Spice blend - 2 teaspoons or to taste |
| Lemon juice - 2 teaspoons |
| Salt to taste |
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| METHOD |
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Preheat oven to 200* centigrade. Put everything into a bowl and mix well. Pour into a heatproof dish. Bake for about 20 minutes till top is browned and bubbly. Best served hot or warm with crusty bread and salad.
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TO TWEAK THIS RECIPE
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| About 50 grams of sour cream can be added to this recipe, if desired. It makes a slightly richer dip. |
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