Mexican Cheese Dip:
3 cups Dannon all natural plain yogurt
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. seasoned salt
1 red pepper, diced
2 cups whole kernel corn
1 cup canned black beans, drained and rinsed
1 tomato, seeded and chopped
2 Tbsp. canned, diced green chilies
2 cups shredded Mexican cheese blend
Lina a small colander with 3 layers of 100% cotton cheese cloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in the yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
Remove yogurt cheese from the stainer and discard the liquid. Transfer to a large bowl. Stir in the garlic, cumin, and salt. Fold in the pepper, corn, black beans, tomato, and green chilies, and 1 1/2 cups cheese.
Spoon into the crockpot and top with remaining cheese. Simmer on low. Optional, you can spoon mixture onto a platter, top with cheese, and either way, serve with tortilla chips or crackers.
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3 years ago