Appetizers
Mexican Corn Dip
Description
Important advice: before you set the bowl of Mexican Corn Dip down at a party, load up your plate. As soon as the other guests taste it, this dip is a goner.
Ingredients
- 1 cup 2% plain Greek yogurt (do not use non-fat)
- ¾ cup olive-oil mayonnaise
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoon 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
Directions
- 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.
