Ingredients

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 (15 1/4 oz.) corn kernels, rinsed and drained

Preparation

  1. 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.

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