Trempette au maïs sucré et au fromage
2 portions | avec croustilles de pita à l’ail
Whether you're hosting game night or a dinner party, guests will scoop up every last bite of this cheesy sweet corn appetizer! Layers of bright corn, mozzarella cheese, chives and cream cheese come together to make an oh-so-sweet restaurant-worthy dip.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Maïs en grains
2 pièce(s)
Fromage à la crème
(Contient Lait)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
7 g
Ciboulette
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Soya)
1 pièce(s)
Gousses d'ail
1 pièce(s)
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Peel, then mince garlic. Cut each flatbread into 6 wedges (12 wedges total). Stir together half the garlic and 1 tbsp oil in a small bowl. Arrange flatbread wedges on a foil-lined baking sheet. Brush tops with garlic oil. Season with salt and pepper. Broil in the middle of the oven until flatbread wedges are golden-brown, 2-3 min. (TIP: Keep your eye on wedges so they don't burn!)
While flatbread wedges broil, pat corn dry with paper towels. Thinly slice chives. Stir together cream cheese, corn, sour cream, half the chives, remaining garlic, half the mozzarella, 1/4 tsp salt and 1/4 tsp pepper in a baking dish until combined. Spread into an even layer.
Sprinkle remaining mozzarella over dip. Broil dip in the middle of the oven until warmed through, 2-3 min.
Sprinkle remaining chives over dip. Serve garlic flatbread chips on the side for dipping.