Creamy Fiesta Dip

I must admit I'm not very creative when it comes to food.  I can follow a recipe like a champ, but when it comes to creating a recipe, pffft, notsumuch.  So I was, like, super-duper proud of myself for coming up with this.  It tastes phenomenal.  My husband thought it would be delicious stuffed in some jalapenos and wrapped in bacon.  I think it would be great slathered on some flour tortillas and make pinwheels out of them.  It's probably at its best when it's sitting on top of a tortilla chip.

I'm going to go off course here a minute and talk about a brand of tortilla chips that I just discovered that I'm in love with.  I found them at Albertson's.  And here they are:

Yes, the bag is ripped and the chips are 3/4 of the way gone - that's because Mama got ahold of them.  I might have shared a couple with the youngins because I have a big heart like that.  

Julio's chips are flavored tortilla chips.  The number three ingredient is lime which I think might be why I like them so much.  They're manufactured in Del Rio, TX, so that is awesome.  But I will say, if you use these chips to eat the Creamy Fiesta Dip, you might get a little overwhelmed with all the flavors going on in your mouth.  So I'd suggest just using a plain, unflavored tortilla chip.

Okay.  I told you I was going to go off course but I just had to tell you about Julio's chips because they are the bomb.com.

So back to the Creamy Fiesta Dip.  Here we go:

Creamy Fiesta Dip

2 8-ounce packages of cream cheese - room temperature
1/2 cup mexicorn
1 1-ounce package dry ranch dip
1 chipotle pepper diced
1 Tbs. adobo sauce
1 1/2 Tbs. chopped cilantro

Mix all ingredients in a bowl and then refrigerate.  Serve with plain tortilla chips.

This dip probably tastes better a day after you make it so all of the flavors have a chance to marry.  (Look at me talking all chef-like now - holla!)

Bon appettit.

(Go here for some other yummy recipes.)