Mexican Layer Dip with Greek Yogurt
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
16 oz 0% Plain Chobani Greek Yogurt 1 bell pepper2 jalapenos1/4 of a large onion4 tbs taco seasoning (I actually used Tastefully Simple Hoppin' Jalapeno Bacon seasoning, but taco seasoning would work as well!)1 cup diced tomatoes1 15oz. can black beans1 15oz. can corn2 tbs fresh cilantro1 tsp lime juice
1. Mix taco dip (or other dip mix of your choice) into plain greek yogurt. Let it sit in the fridge for at least 2 hours, but preferably overnight for full flavor.
2. Chop tomatoes and remove extra juices by wrapping with paper towels.
3. Drain corn. Rinse black beans.
4. Chop bell pepper, jalapenos, and onion. Pour 1 tsp of lime juice over the chopped vegetables. May sprinkle on some salt and pepper to taste.
5. Layer all ingredients in a pan (a clear baking pan allows you to see the colorful layers!)
6. Mince cilantro and sprinkle on top of the layer dip.
Serving Size: Makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user TREESAH22.
2. Chop tomatoes and remove extra juices by wrapping with paper towels.
3. Drain corn. Rinse black beans.
4. Chop bell pepper, jalapenos, and onion. Pour 1 tsp of lime juice over the chopped vegetables. May sprinkle on some salt and pepper to taste.
5. Layer all ingredients in a pan (a clear baking pan allows you to see the colorful layers!)
6. Mince cilantro and sprinkle on top of the layer dip.
Serving Size: Makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user TREESAH22.
Nutritional Info Amount Per Serving
- Calories: 67.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 67.8 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.4 g
- Protein: 5.3 g
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