Mexican Corn Dip
Mexican Corn Dip
Ingredients
- 1 cup 2% plain Greek yogurt
- 3/4 cup olive-oil mayonnaise
- 2 tsp chili powder
- 2 tsp garlic powder
- 2 tsp cumin
- 3 11 oz cans Fiesta corn / Mexican corn
- 16 oz shredded Cheddar cheese
- 4 green onions (large) sliced
- 1 jalapeño seeded, chopped
- Tabasco Cholula / hot sauce
- Frito scoops
Instructions
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In a large bowl, stir together the yogurt, mayonnaise, chili powder, garlic powder, and cumin. Add the corn, cheese, green onions, and jalapeno, and mix well.
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Refrigerate for at least two hours. Serve with hot sauce and Fritos – enjoy!
