Ingredients
Dip Base
- 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
Mix-ins
- 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
Serving
- Tabasco Cholula or similar hot sauce, optional for serving
- Fritos Scoops for serving
Instructions
- Prepare the dip base: In a large bowl, thoroughly stir together the Greek yogurt, olive-oil mayonnaise, chili powder, garlic powder, and cumin until smooth and evenly blended.
- Add the vegetables and cheese: Fold in the drained Mexican-style corn, shredded reduced-fat cheddar cheese, sliced green onions, and chopped jalapeño until all ingredients are well combined.
- Chill the dip: Cover the mixture and refrigerate for at least 2 hours or overnight. This chilling step allows the flavors to meld and the dip to become nicely chilled.
- Serve: Before serving, sprinkle with hot sauce if desired. Serve the dip cold with Fritos Scoops or your preferred tortilla chips.
Notes
- For extra spice, leave some jalapeño seeds in or add more hot sauce.
- Using 2% Greek yogurt keeps the dip creamy but lighter than full fat.
- Make ahead and refrigerate overnight for best flavor.
- Fiesta-style corn typically contains corn, red peppers, and seasonings; it adds extra flavor.
- Fritos Scoops are ideal for scooping but tortilla chips work well too.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Fat
