Mexican Cheese Dip
By á-2144
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 3 cups Dannon All Natural Plain Yogurt
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon seasoned salt
- 1 medium red sweet bell pepper, diced
- 2 cups frozen whole kernel, thawed
- 1 cup canned black beans, rinsed and drained
- 1 small tomato, seeded and chopped
- 2 tablespoons canned diced green chilies
- 2 cups shredded Mexican cheese blend
- 1/4 cup snipped fresh cilantro
- tortilla chips or crackers
Details
Preparation
Step 1
1. Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
2. Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1-1/2 cups cheese and 3 tablespoons cilantro
3. Spoon into crock or spread on a platter. Top with remaining cheese and cilantro
4. Serve with chips or crackers
Review this recipe