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Corn Dip With Tomatoes and Basil

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“I know this sounds strange, but Mmm. My friend Melissa brought this to a party in the summer. It was a cool treat on a really hot day. Different than any other dip I had ever had. It was gone in a flash!”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook corn and milk in skillet over med-high heat until corn is tender. Stir occasionally. Takes about 7 minutes from start to finish. Let cook completely.
  2. Puree 2/3 cup corn mixture, tofu, lime juice and salt in food processor; season with pepper.
  3. Transfer to serving bowl; strain and add remaining corn.
  4. Stir in tomatoes and basil.
  5. Serve with tortilla chips.
  6. Dip can be refrigerated in an airtight container for up to 1 day.

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