Cheesy Hot Honey Corn Dip
Ingredients
The dip
-
2
tbsp
avocado oil
-
½
unit
yellow onion, diced
-
1
unit
red pepper, diced
-
2
cans
corn, drained
-
4
oz
canned green chiles
-
½
tsp
salt
-
½
tsp
pepper
-
8
oz
Neufchatel cheese
-
½
cup
plain Greek yogurt
-
½
cup
hot honey
-
2
cups
shredded Mexican cheese
Topping
-
1
cup
crushed Frito scoops
Instructions
- Preheat the oven to 400°F.
- Heat avocado oil in a large saucepan over medium-high heat.
- Add diced onions and red peppers, cooking for about 2 minutes until fragrant.
- Stir in drained corn and green chiles, cooking for 8-10 minutes until the corn is lightly browned.
- Season the mixture with salt and pepper, then transfer to a bowl and let cool for 10 minutes.
- Combine the cooled corn mixture with Neufchatel cheese and Greek yogurt until well mixed.
- Add hot honey and shredded Mexican cheese to the mixture and stir until combined.
- Pour the dip into a 9-inch baking dish, top with crushed Fritos, and bake for 30 minutes until bubbling.
- Allow the dip to cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
24
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
400mg
Cholesterol
30mg
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