Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 16 oz sour cream
  • 1 tbsp fresh lime juice
  • 10 oz canned diced tomatoes with green chiles, heavily drained
  • 11 oz canned Mexicorn, heavily drained
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh cilantro, finely minced
  • 1 tbsp buttermilk powder
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried dill
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large bowl, use a hand mixer to beat the softened cream cheese until light, airy, and completely smooth.
  2. Gradually add the sour cream and lime juice, whipping on medium speed until the mixture reaches a consistency similar to soft-serve ice cream.
  3. In a small ramekin, combine the buttermilk powder, dried chives, parsley, garlic powder, onion powder, cumin, smoked paprika, dill, salt, and pepper. Sprinkle this homemade seasoning over the creamy base and mix until fully incorporated.
  4. Using a silicone spatula, gently fold in the heavily drained tomatoes, drained Mexicorn, shredded cheddar cheese, and minced cilantro until evenly distributed.
  5. Transfer to a serving bowl. For best results, chill for at least 30 minutes to allow flavors to meld and the structure to set.