This dip is full of flavor and has a little zest! Perfect to scoop with chips and enjoy at your next fiesta!
3 TBSP of olive oil
1 onion diced
1 poblano pepper chopped (seeds & ribs removed)
3 TSBP of Zesty Cilantro
8 oz of corn (1/2 can works)
4 TBSP of sour cream
4 oz of cream cheese
Pepper to taste
- Add olive oil to a large skillet and heat it over medium high heat.
- Add the diced onions and cook until they start turning golden.
- Add the diced peppers and continue cooking for another 3 minutes. Add your corn and 3 TBSP of Zesty cilantro and cook for another two minutes.
- Add the sour cream and the cream cheese and mix to combine until the cream cheese melts. Top with a dash of pepper and serve warm!