this here is a healthier version of your traditional mexican dip. I made a few tweaks that will make you feel just a bit better when indulging in one of the best appetizers out there. serve with tortilla chips [preferably the scoops!] or if you want to continue on the healthy-ish route, dunk some celery and/or carrot sticks as your vessels.
healthy[ish] mexican dip
yields: 10 servings prep time: 15 minutes
1 Tbsp. olive oil
1 lime, juiced and zested
1 [15 oz.] can corn, drained
1 [4.5 oz.] can green chiles, drained
8 oz. [33% less-fat] cream cheese, softened
1 cup plain Greek yogurt
½ packet taco seasoning
1 [16 oz.] jar chunky salsa
2 cups shredded sharp cheddar cheese
½ head iceberg lettuce
4 large scallions
½ cup freshly chopped cilantro
optional: 1 cup sliced black olives
Preheat the oven to 400° and prepare a foil-lined baking sheet.
In a medium bowl, combine the drained corn and green chiles, olive oil, lime juice and zest.
Evenly spread the corn and chile mixture onto the baking sheet and roast for 10-15 minutes.
*toss halfway through to prevent burning
In a separate medium bowl, combine the softened cream cheese, Greek yogurt and taco seasoning. Stir until fully incorporated.
Spread the cream cheese mixture into the bottom of a 9x13 glass baking dish.
Begin to layer the dip evenly starting with the roasted corn and green chiles next.
Sprinkle 1 cup of the shredded cheddar cheese over the top.
Spoon out the entire jar of chunky salsa.
Add the shredded lettuce and then the remaining cup of shredded cheddar.
Top with the diced scallions, freshly chopped cilantro and olives, if you are adding them.