8 ounces each nonfat cream cheese and reduced-fat cream cheese
3 Tbsp. lime juice
1 to 2 Tbsp. minced chipotle chilies in adobo sauce
1 can (15 1/4 oz.) corn kernels, rinsed and drained
With a mixer, beat the cream cheeses together until smooth. Add lime juice and chipotles, and beat to mix well. Stir in corn, then spoon dip into a serving bowl. Serve, or cover and chill up until the next day.
Makes 2 1/2 cups. Serving size is two tablespoons.