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Chile Relleno Dip
Ingredients
  • 3 medium poblano peppers
  • 3 tablespoons unsalted butter, divided
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • ½ medium onion, diced
  • 2 teaspoons minced garlic
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1 cup shredded Mexican-blend cheese
  • 1 teaspoon kosher salt
  • 1 tablespoon lime juice (about ½ lime)
  • ¼ teaspoon ground cumin
  • 1 cup panko breadcrumbs
  • optional garnish: cilantro and jalapenos
Steps
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