We’re switching gears today from Mothers Day to Cinco de Mayo – because after the horribly stressful week I’ve had, I need a day focused around cheesy baked corn dips, margaritas a plenty and more salty chips than I can muster.
I won’t go into details -to be honest, I’m just too wiped out to. Instead, we’re going to do something I never do (due to my verbose, never ending desire to blab), we’re just going to talk brass tacks. Or in this case, this dip.
Mexican food in the US is a far cry from Mexican food in Mexico – but anyone could tell you that. Their dishes are fresher, more reliant on zesty spices and herbs and are rarely, if ever, fried. That’s exactly why I truly love visiting that part of the world. The people are unique and hilarious, the settings are as diverse as they are beautiful and the food – it’s just like nothing I’ve ever had before. I’ve only been to Mexico twice (and to the same place, of all odds) but I’m always counting down until I can get my feet back into that sand, my eyes staring off into the breathtaking sunsets and my mouth firmly sunk into a tray of tacos.
Until then, I’m going to enjoy Mexican food as I’ve come to love it here in the states – laden with cheese. Luckily the rest of the dip has healthier ingredients, like lower fat cream cheese, olive oil mayo and Greek yogurt. I did that for one reason – there would be no skimping on cheese.
We need it today, loaded with chiles, corn, zesty spices, cilantro and everything that tastes good in this world. But, you know, to be somewhat healthy (and because I fed all of our tortilla chips to the turtles), it’s served with a side of fresh carrots. You can use whatever you want – chips, pita, a spoon, a fork, your face. However you eat it, one thing will remain the same – you won’t be able to stop.
So just plan to wear yoga pants.
Cheesy Baked Corn Dip
Yields about 2 cups. Adapted from Crunchy Creamy Sweet.
Prep time: About 10 minutes
Cook time: About 12 – 14 minutes
Total time: About 24 minutes
- 1 cup Greek yogurt (I used 2%)
- 1/4 cup olive oil mayo (or regular mayo)
- 4 ounces low-fat cream cheese
- 2 cups shredded mozzarella cheese
- 1 can (4 ounces) green chiles
- 1 can (14 ounces) corn, drained
- 1 tablespoons crushed red pepper
- 1/3 cup finely chopped cilantro
- Salt and pepper to taste
- Preheat oven to 425 degrees. Liberally coat a skillet or baking dish with nonstick cooking spray.
- In a mixer or bowl, beat the Greek yogurt, mayo, cream cheese and 1 1/2 cup of mozzarella cheese. Gently stir in the corn, chiles, crushed red pepper, cilantro and salt and pepper.
- Pour the mixture into the baking dish. Top with remaining 1/2 cup cheese.
- Bake for about 12 – 14 minutes, or until cheese is melted and golden brown. Serve with additional corn and chiles as garnish with carrots, pita or tortilla chips.
Nutritional information per serving (about 2 tablespoons):
Fat: 13.25 grams
Carbohydrates: 5.6 grams
Fiber: 0.8 grams
Protein: 4.2 grams
Weight Watchers Points: 4