WHIPPED RICOTTA-FETA DIP WITH ROASTED POBLANO, CORN & BASIL.

WHIPPED RICOTTA-FETA DIP WITH ROASTED POBLANO, CORN & BASIL. THROWING IT BACK — because this is perfect for the upcoming weekend. Creamy, fluffy, light but decadent—It’s a mouthful to say, but a freaking epic and delicious mouthful to eat. It’s not a traditional Cinco de Mayo Recipe, but I promise it will not disappoint! • • POBLANO MIXTURE: 1️⃣(make then cool) Add the following to a baking sheet and baking on 425 for 20-25 minutes (until soft) 2 poblano peppers, seeded and halved 1 jalapeño pepper, seeded and halved 2 shallots, peeled and quartered Olive oil drizzled 2️⃣ Remove from oven, allow to cool then remove skins and stems. Cut into small pieces DIP: 1️⃣ (add the following to food processor and process for 30 seconds) 1 1/2 cups Ricotta Cheese 4 ounces Feta Cheese 1/4 cup Greek Yogurt 1 teaspoon cumin 1 tablespoon chipotle hot sauce (or adobo) 1/2 teaspoon salt Pepper to taste Juice of 1/2 lime 2️⃣ Add 1 1/2 cups corn (thawed if using frozen), then process again for 30 seconds. 3️⃣ Add to a bowl with 1/4 cup chopped basil Poblano pepper mixture Corn topping CORN TOPPING: 1️⃣ Heat a tablespoon or two of olive oil over medium high in a sauté pan, add 1/2 cup of corn and 1/4 cup chives or scallions. Sauté for 2-4 minutes. •

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Step 1

Add the following to a baking sheet and baking on 425 for 20-25 minutes (until soft)

Step 2

2️⃣ Remove from oven, allow to cool then remove skins and stems. Cut into small pieces

Step 3

2️⃣ Add 1 1/2 cups corn (thawed if using frozen), then process again for 30 seconds.

Step 4

3️⃣ Add to a bowl with

Step 5

1️⃣ Heat a tablespoon or two of olive oil over medium high in a sauté pan, add 1/2 cup of corn and 1/4 cup chives or scallions. Sauté for 2-4 minutes.