Smoky Skillet Hot Corn Dip
Recipe by Carlene Thomas with Healthfully Ever After
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
8 ounces neufchatel cheese, softened
1 cup shredded smoked mozzarella or gouda cheese
1 teaspoon liquid smoke
1 can (29 oz.) Libby's Jumbo-Can Whole Kernel Sweet Corn, drained
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 jalapeno, seeded and minced
1/2 cup diced white onion
1 stalk scallion/green onion, chopped (for garnish)
1/2 tablespoon chopped fresh cilantro (for garnish)
crackers or bread (for serving)
1. In large bowl, mix together mayonnaise , yogurt, neufchâtel cheese, shredded cheese, and liquid smoke.
2. Add corn, all peppers, and white onion. Mix well.
3. Transfer to large cast iron skillet. Broil 5 minutes on top rack until dip begins to bubble and brown.
4. Top with scallions/green onion and cilantro. Serve with crackers or bread.