Grilled Corn and Chile Dip

INGREDIENTS:

- 3 Cups Grilled Corn, (about 2 -3 ears of shucked corn)

- 3 *Roasted Poblano or Hatch Chiles, chopped

- 2 Cups Shredded Monterey Jack Cheese, divided

- ¼ Cup Shredded Parmesan Cheese

- ¼ Cup Olive Oil Mayonnaise

- ¼ Cup Nonfat Plain Greek Yogurt

- Fresh Veggies for Dipping if desired

DIRECTIONS:

1. Preheat the oven to 350F Spray a pie pan or similar flat dish with olive oil and set aside.

2. Add the corn, chilies, 1 ½ Cup of Monterey Jack, Parmesan, Mayo and Yogurt into a bowl and stir to combine. Spoon into the prepared dish and sprinkle the remaining Monterey Jack on the top. Bake for about 30 minutes or until cheese is bubbly and golden. Serve with fresh veggies for dipping.

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