Southwest Corn Dip
Creamy corn dip, loaded with crisp chiles and bell peppers and spiced with homemade taco seasoning. Great with corn or tortilla chips!
Servings: 10 servings
Ingredients
- 2-14 ounce cans yellow corn drained
- 1-4 ounce can diced chiles
- 1 large red or orange bell pepper chopped
- 1/2 cup plain Greek yogurt make sure it is not vanilla, you may also use sour cream
- 1/4 cup mayonnaise light or full fat
- 1 Tablespoon chili powder
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- In a large bowl, combine corn, chiles, bell pepper, Greek yogurt, mayonnaise, and all of the spices. You may use 2 Tablespoons homemade or store-bought taco seasoning if you prefer. Stir with a large spatula until completely combined.
- Serve with corn chips, tortilla chips, as a topping for a salad or tacos, or anywhere you might use salsa. Leftovers will stay fresh covered tightly in the refrigerator up to 3 days.
Notes
You may use 2 Tablespoons pre-made taco seasoning (like homemade!) in place of all of the spices listed.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
