Lightened Up Easy Hot Corn Dip: A party favorite gets a healthy make-over. This creamy Mexican-style Corn dip is sure to become a staple at your all your parties and can be pulled together with only 5 Ingredients and made in less than 5 minutes.
Have I metioned before that I LOVE Mexican food?
Maybe a better question to ask you is, How often do I tell you I love Mexican food?
You know we like to celebrate “Taco Tuesday” nearly every day that ends in “day” around here. Honey Lime Chicken Fajitas, Pork Carnitas, Tacos, Mexican Lasagna, Black Bean Burritos, the list goes on and on…..
And I know that you all are with me on the whole Mexican thing because I can read minds like that. Okay, maybe I am not a mind reader, my but Mexican Taco Dip and Taco Cups have been blowing up Pinterest lately.
You know that warm dip that is filled with corn and warm and gooey that you JUST CAN’T STOP EATING? This is it.
This Skinny Corn Dip is every bit as gooey, creamy, and addictive as the full-on, full fat Hot Corn Dip, but seriously knocked down in the calorie count department. Like way down. So you know, you can take this Corn Dip to the pool this summer, stuff your face and not fret about showing up next week in your bathing suit.
This is the perfect Summer party dip too–I mean, you know your friends what to dive into a creamy dip just as much as you do. And as much as you don’t want to share this dip, your friends will thank you.
Oh and did I mention it comes together in a simple 5 minutes. Truly, this 5 Minute Creamy Corn Dip should really be more like a 30 Second Creamy Corn Dip it is just that fast.
- 2 (11 ounce) cans Mexicorn (rinsed and drained)
- 1 (4 ounce) can diced green chiles
- ½ teaspoon minced garlic
- ⅛ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup Feta Cheese, crumbled (or queso fresco)
- Preheat oven to 375 degrees.
- Mix together all ingredients and pour into a large cast iron skillet or 2 quart oven safe dish.
- Bake for 20-25 minutes until warmed through and bubbly.
- Serve with corn chips.
*You can also use fire roasted frozen corn or grill your own corn (about 4-5 cobs of fresh corn) in replace of Mexicorn.
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