MEXICAN CHEESE DIP

Mexican Cheese Dip image

Dannon yogurt contest winner perfect for parties. I found this recipe in Ladies' Home Journal. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Time 30m

Yield 4 cups, 32 serving(s)

Number Of Ingredients 12

Ingredients

3 cups dannon all natural plain yogurt
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon seasoning salt
1 medium sweet red pepper, diced
2 cups frozen whole kernel corn, thawed
1 cup canned black beans, rinsed and drained
1 small tomatoes, seeded and chopped
2 tablespoons canned diced green chilies
2 cups shredded Mexican blend cheese
1/4 cup snipped fresh cilantro
tortilla chips or cracker

Steps:

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.
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 mexican cheese and 3 tablespoons cilantro.
Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
Serve with tortilla chips or crackers.

Nutrition Facts : Calories 62.5, Fat 3.4, SaturatedFat 2.1, Cholesterol 11.7, Sodium 172.5, Carbohydrate 5.1, Fiber 0.9, Sugar 1.9, Protein 3.4

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