Hot Cheesy Corn Dip
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Hot Cheesy Corn Dip
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A super easy and amazingly creamy corn dip that comes together with just 10 min prep. And it’s even made “skinny” with Greek yogurt!
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Ingredients
- 3 cups corn kernels frozen, canned or roasted
- 1 green chiles 4.5-ounce can, chopped, drained
- 1 ½ cups mozzarella cheese divided, shredded
- 1 cup yogurt plain, Greek
- ¼ cup mayonnaise
- 2 tablespoons cilantro fresh, chopped leaves
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 Roma tomato diced
- 2 green onions thinly sliced
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
- In a large bowl, combine corn, chiles, 1 cup mozzarella cheese, Greek yogurt, mayonnaise, cilantro, garlic powder, onion powder and oregano; season with salt and pepper, to taste.
- Spread corn mixture into the prepared baking dish; sprinkle with remaining 1/2 cup mozzarella cheese.
- Place into oven and bake until bubbly around the edges, about 20-25 minutes.
- Serve immediately, garnished with tomato, green onion and cilantro, if desired.
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