Mexican Corn Dip
Ingredients
The base
-
1
cup
2% plain Greek yogurt
-
¾
cup
olive-oil mayonnaise
-
2
teaspoons
chili powder
-
2
teaspoons
garlic powder
-
2
teaspoons
cumin
The mix-ins
-
3
cans
Mexican-style corn (11-ounce cans)
-
16
ounces
shredded reduced-fat cheddar cheese
-
4
large
green onions (sliced)
-
1
unit
jalapeño (seeded and chopped)
For serving
-
to taste
unit
hot sauce
-
to serve
unit
Fritos Scoops
Instructions
- In a large bowl, mix the Greek yogurt, mayonnaise, chili powder, garlic powder, and cumin.
- Add the corn, cheese, green onions, and jalapeño to the mixture and stir well.
- Refrigerate the dip for at least 2 hours or overnight to allow flavors to meld.
- Before serving, sprinkle with hot sauce and enjoy.
Nutrition Facts (estimated)
Servings
8 servings
Calories
297
Total fat
10g
Total carbohydrates
36g
Total protein
21g
Sodium
424mg
Cholesterol
17mg
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