Mexican Cheese Dip Recipe

Ingredients

3 C Plain Yogurt
2 cloves garlic, minced
2 t ground cumin
1/2 t seasoned salt
1 medium red sweet pepper, diced
2 C frozen whole kernel corn, thawed
1 C canned black beans, rinsed and drained
1 small tomato, seeded and chopped
2 T canned diced green chilies
2 C shredded Mexican cheese blend
1/4 C snipped fresh cilantro
tortilla chips or cackers

Preparation

Step 1

1. Line a small colander with 3 layers of cheesecloth or clean paper coffee filter. Suspend colander over a bowl and spoon in yogury. Cover with plastic wrap and chill overnight to create yogurt cheese.
2. Remove yogurt cheese from strainer; discard liquid. Transfer to large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilcies, 1 1/2 C shredded Mexican cheese blend and 3 T cilantro.
3. Spoon into crock or spread on a platter. Top with remaining Mexican cheese blend and cilantro.
4. Serve with tortilla chips or crackers.