Elote Dip

July 12, 2019


4 tablespoons cilantro

1-pound frozen, roasted corn

3 cloves garlic

1 jalapeno

2 limes

1/3 cup red onion

2/3 cup queso fresco

1 teaspoon chili powder

Salt to taste



Let frozen, roasted corn defrost and set into a medium sized bowl. Chop cilantro, garlic, jalapeno, red onion, and set into the bowl. Break up the queso fresco and combine with the mixture.  Juice the limes, add chili pepper, and salt to taste. Stir until thoroughly combined and allow the dip to set and marinate for ten minutes. Serve with The Daily Crave Pink Himalayan Salt Lentil Chips, enjoy!

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