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–+ servings
Mexican Corn Dip

Mexican Corn Dip

Easy recipe for cheesy, creamy Mexican Corn Dip with Greek yogurt and jalapenos. A total crowd pleaser!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings
Calories 297 kcal

Equipment

  • large bowl

Ingredients
  

Base Ingredients

  • 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
  • 3 cans Mexican-style corn (11-ounce cans, drained)
  • 16 ounces shredded reduced-fat cheddar cheese
  • 4 large green onions (sliced, white and green parts)
  • 1 jalapeño (seeded and chopped)
  • Tabasco (optional for serving)
  • Fritos Scoops (for serving)

Instructions
 

Preparation Steps

  • 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

Leftover Mexican Corn Dip will keep in the refrigerator for up to 3 days.

Nutrition

Serving: 1servingsCalories: 297kcalCarbohydrates: 36gProtein: 21gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 17mgPotassium: 424mgFiber: 4gSugar: 8gVitamin A: 495IUVitamin C: 16mgCalcium: 283mgIron: 2mg
Keyword cheesy dip, corn dip, crowd pleaser, Easy Recipe, Mexican Corn Dip, party dip
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