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!
Ingredients
3cupscorn kernels, frozen, canned or roasted
14.5-ounce can chopped green chiles, drained
1 ½cupsshredded mozzarella cheese, divided
1cupplain Greek yogurt
¼cupmayonnaise
2tablespoonschopped fresh cilantro leaves
½teaspoongarlic powder
½teaspoononion powder
½teaspoondried oregano
Kosher salt and freshly ground black pepper, to taste
1Roma tomato, diced
2green 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.