8 ounces each nonfat cream cheese and reduced-fat cream cheese
3 tablespoons lime juice
1 to 2 tablespoons minced chipotle chilies in adobado 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.
Nutritional analysis per tablespoon.