This Spicy Mexican Corn Dip is our favorite appetizer! It’s hearty and warm, and get this–it’s a healthy dip recipe!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings6
Calories158kcal
Ingredients
- 1 can green chilies diced, 4 oz
- 1 can jalapeños diced, or fresh (optional), 4 oz
- 1 can fiesta corn drained (it’s the corn with red and green peppers in it)
- 1 cup mexican cheese shredded, unseasoned
- ¾ cup cottage cheese
- ¾ cup greek yogurt plain
Instructions
- Lightly grease one pie plate or baking dish.
- Mix together all ingredients and add to your dish.
- Bake at 350 degrees for 20 minutes.
- Brown the top of the dip for 2 minutes on the broil setting. Watch the oven, though–it goes from brown to burned quickly!
- Serve with tortilla chips or veggies.
Notes
Weight Watchers: 4 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points with reduced fat cheese.
21 Day Fix/Ultimate Portion Fix:
- Containers for the entire recipe are 3 yellow containers (for the corn), 2 red containers (for the cottage cheese and greek yogurt), and 3 blue containers (for the cheese).
- For each serving, count 1/2 yellow container, 1/3 red container, and 1/2 blue container.
If you’d like to make this recipe without cheese to save your blue container, it still tastes delicious! It’s still super creamy and hearty. Your counts per serving would be 1/2 yellow container and 1/3 red container per serving.
Nutrition
Calories: 158kcal | Carbohydrates: 15g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 350mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 1mg
