ON FOOD ~ Dannon Mexican Cheese Dip...

So when we were visiting Molly's family for Thanksgiving weekend, her mom produced a delicious dip that was scooped right up despite all the other trimmings - which is why there are no photos - we scarfed it all down too fast. It was not her usualy Mexican layer dip. But it did still have a Mexican flair. And best of all? It was actually healthier than it tasted! So turn those holiday parties into a fiesta by serving this dip, which is safe for even Molly to attempt since it does not require a stove ;0)

INGREDIENTS:

3 cups DANNON All Natural Plain Yogurt

2 cloves minced garlic

2 teaspoons ground cumin

1/2 teaspoon seasoned salt

1 medium diced red sweet pepper

2 cups thawed frozen whole kernal corn

1 cup rinsed & drained canned black beans

1 small seeded & chopped tomato

2 tablespoons canned diced green chilies

2 cups shredded Mexican cheese blend

1/4 cup snipped fresh cilantro

DIRECTIONS:

Line small colander with coffee filter. Suspend over bowl and spoon in yogurt. Cover and chill overnight to drain out excess water, creating yogurt cheese.

Remove yogurt cheese from strainer, discarding liquid. Transfer to a large bowl and stir in garlic, cumin & salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups of Mexican cheese and 3 tablespoons cilantro.

Spread into serving dish/platter, topping with remaining cheese & cilantro.

Serve with tortilla chips or crackers.