Creamy Corn Chipotle Dip

Notes: I found this on the Weight Watchers Web-site. I made some changes to the recipe because we like dips with a kick. If you don't enjoy that just make sure that you remove all the seeds from the Chipotle Pepper. We served it to company with some Tostios Baked Scoops and it was a huge hit. I am sure that we will make this dip alot. Make this dip a day ahead so that flovors can gel together.

Healthy Units: 1
Servings: 12
Serving Size: 3 Tablespoons

4 oz. fat-free cream cheese
2 items canned chipotle peppers in adobo sauce (leave seeds if you like it hot!)
3 cups fresh or frozen corn kernels
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 1/2 tsp. ground cumin

Place all ingredients in a food processor fitted with the chopping blade, pulse a few times, scrape down the sides of the bowl, and process until smooth or leave a little chunky. (I made mine smooth) To store, spoon into a medium bowl and cover. Refrigerate for up to 3 days. Return to room temperature before serving.

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