Creamy Corn Dip (healthier)
I'm a sucker for dips, especially cheese base dips. Anything I can eat with a tortila chip, count me in. I usually steer clear of dip recipes for sheer fact of the amount of cheese, cream cheese, sour cream, etc. Thankfully, I have come up with a better solution for a delicious corn dip, just in time for for the holiday season!
2 Cups Corn (I used fresh, frozen is fine too)
1/2 Cup red pepper diced
1/2 cup zucchini diced
2 Tbs Jalepeno finely diced (you can also leave this out if you don't prefer spice
4 Tbs Zesty Italian Dressing
3 Tbd Sour Cream
Its super simple and full of flavor, so here we go...
I started with fresh corn and cooked it then cut it off the cob. Whenever I can use fresh corn for a recipe, I tend to do so, however, frozen corn works just fine. If you are using fresh corn, three cobs is more than enough. I also mixed yellow corn and sweet corn for a variety and color, but again, just stick with whatever you have or whatever is easiest!
Go ahead and dice up your pepper, zucchini, and jalepeno and one tablespoon of italian dressing. Use the Italian dressing instead of olive oil, this just adds extra flavor! and then throw them in a pan on the stove. Cook them on medium heat for about five minutes, just until they start to soften.
After they have cooked just a couple minutes you can combine the corn, peppers, zucchini, and jalepeno in a bowl and stick it in the fridge to cool.
The last step is to combine half of an avocado, 3 tablespoons of sour cream, and 4 tablespoons of zesty italian dressing in a blender. Blend the three ingredients until smooth. Once blended go ahead and mix it with the rest of the ingredients and viola! its done!
Enjoy with tortilla chips.