Serve with low-fat baked tortilla chips.
Recipe courtesy of EatingWell.com
Save Recipe Print
Total:
25 min
Prep:
25 min
Yield:
16 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Combine refried beans, taco sauce (or salsa), chili powder and cumin in a medium bowl. Combine corn, red and green peppers, jalapenos, scallions and lime juice in another medium bowl. Season with salt and pepper.

Combine avocado and 2 tablespoons yogurt cheese (or sour cream) in a small bowl; season with hot sauce. Toss together tomatoes and cilantro in another small bowl.

To assemble the dip: Spread the bean mixture on a serving platter and top with the corn mixture. Spread the remaining yogurt cheese (or sour cream) over the corn, followed by the avocado mixture. Spoon the tomatoes over the top with a slotted spoon. Sprinkle with cheese.

To make 1 1/2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 4 1/2 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

VELVEETA Famous Queso Dip

Smoked Salmon Dip

Recipe courtesy of Ina Garten

French Dip Sandwiches

Recipe courtesy of Rachael Ray

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Charleston Cheese Dip

Recipe courtesy of Trisha Yearwood

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Onion Dip from Scratch

Recipe courtesy of Alton Brown

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories