Mexican Corn Dip
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Mexican Corn Dip
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BEST easy recipe for cheesy, creamy Mexican Corn Dip with Greek yogurt, jalapeno, cheese, and Mexican spices. Ready in 10 minutes and a total crowd pleaser!
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Ingredients
- 1 cup plain Greek yogurt do not use non-fat, 2% fat
- ¾ cup mayonnaise olive-oil mayonnaise
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoon cumin
- 3 cans corn 11-ounce cans) sometimes called Fiesta corn, drained, Mexican-style
- 16 ounces cheddar cheese reduced-fat, shredded
- 4 green onions or 6 small) sliced (white and green parts, large
- 1 jalapeño seeded and chopped
- Tabasco sauce 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 Information
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Serving
1(of 8)
Calories
297kcal
(15%)
Carbohydrates
36g
(12%)
Protein
21g
(42%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
17mg
(6%)
Potassium
424mg
(9%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
495IU
(10%)
Vitamin C
16mg
(18%)
Calcium
283mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 297kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Potassium | 424mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 283mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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