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Ingredients
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- 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 teaspoons cumin
- 3 cans Mexican-style corn (11-ounce cans), 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, mix the Greek yogurt and olive-oil mayonnaise until smooth.
- Stir in chili powder, garlic powder, and cumin until fully combined.
- Gently fold in the corn and shredded cheddar cheese.
- Add sliced green onions and chopped jalapeño, mixing lightly.
- Cover and refrigerate for at least 2 hours.
- Before serving, garnish with hot sauce and serve with Fritos Scoops.
Notes
Use full-fat Greek yogurt for a creamier texture.
Chill the dip longer for enhanced flavor.
Adjust spiciness by adding more jalapeño or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg