Zesty Corn Dip

This is a very simple recipe I found in Taste Of Home. It is a different type of dip that is very tasty. I like to serve it with cheesy bread cubes or you can put it in a bread bowl as the recipe suggests.

• Ready In: 45 mins
• Yields: 4 cups

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2  tablespoons sour cream
• 1⁄2-1  teaspoon cayenne pepper
• 1⁄2-1  teaspoon ground cumin
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (11 ounce) can white corn, drained
• 1 (10 ounce) can  diced tomatoes and green chilies, drained
• 1  cup cheddar cheese, shredded
• 1  round loaf Italian bread
• 1  teaspoon fresh cilantro, minced

Directions

1. In a large mixing bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese. Transfer to an ungreased 3- quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Cut a 1-1/2 inches slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool the dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes.