Creamy and colorful, this savory, low fat dip is loaded with flavor and can thrown together in minutes.
The original recipe can be found HERE. I kept a lot of the original ingredients but made a few simple substitutions here and there that amped up the protein and nutritional content (double yay!) The original recipe called for 3/4 cup light mayo and 8 ounces light sour cream. I decreased the light mayo to 1/3 cup and replaced the sour cream with 1 1/3 cup fat free plain Greek yogurt. I absolutely love using Greek yogurt in cold, creamy dips because not only is it high in protein and calcium but also has amazing probiotic benefits. With all the holiday eating happening, a few extra probiotics in your system is definitely a good thing!
Healthy Mexican Corn Dip
- 3 15ounce cans of Fiesta or Mexican corn, drained ( I used Del Monte)
- 1 4ounce can diced green chilies, drained
- 1 large jalapeño, deseeded and diced
- 1/3 cup light mayonnaise
- 1 1/3 cup plain nonfat Greek yogurt
- 7 ounces 2% sharp cheddar cheese, shredded
- 8 green onions, diced
- Optional: 1 medium avocado, diced
In a large bowl, combine corn, chilies, and jalapeño.
Add mayonnaise, yogurt and cheese and mix well.
Gently stir in green onions.
Refrigerate for 2 hours.
Optional: prior to serving, top with cubed avocado.
Enjoy with baked tortilla chips.
Nutrition Facts Servings 18 Amount Per Serving Rounded 1/3 cup Calories 106 Total Fat 6g Saturated Fat 2g Monounsaturated Fat 1g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 10mg Sodium 333mg Potassium 208mg Total Carbohydrate 10g Dietary Fiber 2g Sugars 4g Protein 5g
Nutrition Facts Servings 18 Amount Per Serving 1/3 cup Calories 89 Total Fat 4g Saturated Fat 2g Monounsaturated Fat 0g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 10mg Sodium 332mg Potassium 154mg Total Carbohydrate 9g Dietary Fiber 1g Sugars 4g Protein 5g