Mexican Cheese Dip

Mexican Cheese Dip
Mexican Cheese Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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