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Prepared with Oikos® Greek

Prepared with Oikos® Greek

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Mexican Cheese Dip

Mexican Cheese Dip

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Ingredients

  • 3 cups Dannon® All Natural Plain Low Fat Yogurt
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon seasoned salt
  • 1 medium red sweet pepper, diced
  • 2 cups frozen whole kernel corn, thawed
  • 1 cup canned black beans, rinsed and drained
  • 1 small tomato, seeded and chopped
  • 2 tablespoons canned diced green chilies
  • 2 cups shredded Mexican cheese blend
  • 1/4 cup snipped fresh cilantro
  • Fresh cilantro sprigs
  • Tortilla chips or crackers

Directions

Cook Time: 30 minutes

Chill: Overnight

  1. Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in yogurt. Cover with plastic wrap and chill overnight.
  2. Remove yogurt cheese from strainer; discard liquid. Transfer to a medium bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups of the cheese and the cilantro.
  3. Spoon into crock or spread on a platter. Top with remaining cheese and cilantrosprigs.
  4. Serve with tortilla chips or crackers. Makes 4 cups dip

Yields

32 servings (2 tbsp.)

Keywords

Appetizer, Snack, BBQ, Dip