Hot and Cheesy Corn Dip
Ingredients
- 2 ounces cream cheese softened
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 cup shredded Monterey Jack
- 1/3 cup grated Parmesan
- 1-1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1-1/2 cups frozen corn kernels defrosted
- 1 4-ounce can chopped green chiles
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Combine cream cheese, yogurt, and mayonnaise in a mixing bowl; stir until thoroughly combined.
- Add Monterey Jack and Parmesan, stirring to combine.
- Add garlic powder and chili powder, mixing well.
- Stir corn and chiles into mixture.
- Season with pepper to taste.
- Grease a 2-quart baking dish.
- Transfer corn dip to baking dish.
- Bake for 25 minutes or until dip is bubbling.
- Serve with corn chips, butter crackers, or snack item of your choice.