Mexican Corn Dip
This creamy, cheesy Mexican corn dip comes together in 10 minutes with Greek yogurt, jalapeño, and spices. It's perfect for parties!
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 8 servings
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
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
- TO STORE: Leftover Mexican Corn Dip will keep the refrigerator for up to 3 days.
Nutrition
Serving: 1(of 8)Calories: 272kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 17mgSodium: 887mgPotassium: 365mgFiber: 3gSugar: 7gVitamin A: 470IUVitamin C: 14mgCalcium: 282mgIron: 1mg
