Description
A creamy and flavorful corn and cheese dip, perfect for parties and gatherings.
Ingredients
Scale
- 1 cup 2% plain Greek yogurt (do not use non-fat)
- 3/4 cup olive-oil mayonnaise
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 3 cans Mexican-style corn (11-ounce cans, sometimes called Fiesta corn, drained)
- 16 ounces shredded reduced-fat cheddar cheese
- 4 large green onions (or 6 small, sliced, white and green parts)
- 1 jalapeño (seeded and chopped)
- Tabasco (Cholula or similar hot sauce, optional for serving)
- Fritos Scoops (for serving)
Instructions
- In a large bowl, stir together the yogurt, mayo, chili powder, garlic powder, and cumin.
- Stir in the corn, cheese, green onions, and jalapeno.
- Refrigerate for 2 hours or overnight.
- Sprinkle with hot sauce and serve.
Notes
- For a spicier dip, leave some of the seeds in the jalapeño.
- Can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg