Chipotle-Corn Cream Cheese Dip
from Sunset
Makes: 21/2 cups

8 ounces each nonfat cream cheese and reduced-fat cream cheese
3 tablespoons lime juice
1 to 2 tablespoons minced chipotle chilies in adobado sauce*
1 can (151/4 oz.) corn kernels, rinsed and drained

With a mixer, beat the cream cheeses together until smooth. Add lime juice and chipotles, and beat to mix well. Stir in corn, then spoon dip into a serving bowl.

Serve, or cover and chill up until the next day.

*Chipotles in adobado sauce can be found at Latino markets or in the international section at supermarkets.

Serve dip with baked tortilla chips, sliced toasted cocktail bagels, or raw vegetables.