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Mexican Cheese Dip


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Mexican Cheese Dip 0 Picture


  • 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



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

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