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 40.
CORN DIP
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Serves: 4–6
Here’s what you need:
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1/2
cup frozen Birds Eye Supersweet
Corn Kernels |
|
•
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250g
spreadable low fat cream cheese |
|
•
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1
tablespoon sweet chilli sauce |
|
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1/4
teaspoon sugar |
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1
teaspoon chopped parsley |
Here’s how
to do it:
| 1. |
Cook
frozen Birds Eye Supersweet
Corn Kernels following packet directions. Rinse
under cold water to cool. |
| 2. |
Place
cream cheese, sweet chilli sauce and sugar in a bowl,
beat until smooth and combined. Stir in corn and parsley. |
| 3. |
Serve
with carrot, cucumber or snow peas, pita chips or
rice crackers. |
Setting Up Time:
10 minutes
HOT TIP: Add
chopped spring onion instead of parsley.
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