Cold Corn Dip with Vegetables
Author: Lauren Sharifi, RD LDN
Recipe type: Appetizer
Prep time:
Total time:
Serves: 8
- 3 cups corn kernels (fresh, cooked; 2,15.3 ounce cans of corn, drained; or 1 bag frozen corn, thawed)
- 1, 5.3 ounce container of plain Greek yogurt
- ¼ cup mayonnaise
- 1.5 cups shredded cheddar cheese (about 6 ounces)
- 1 bell pepper, diced ( I used orange bell pepper, but any would work!)
- ½ large red onion, small diced (about ½ cup diced)
- 1 bag Frito Scoops chips ( you could also use other corn chips)
- In a large bowl add greek yogurt, mayo, and shredded cheddar cheese. Mix to combine. Then add in corn kernels, peppers, and onions. Mixed to combine.
- Cover and place in fridge.
- When ready to serve crush half the bag of fritos and mx into the dip. Leave remaining chips for scooping,
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/creamy-corn-chip-dip/
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