This outrageously delicious dip gets its flavor from two kinds of cheese and bacon to be sure. But it’s also loaded with garden veggies, like fresh, sweet corn. It calls for Greek lowfat Yogurt instead of mayo for extra protein and tang.
4 slices thick-cut bacon, chopped
1 teaspoon olive oil
3½ cups sweet corn
¼ teaspoon salt
¼ teaspoon pepper
½ sweet onion, chopped
½ red pepper, chopped
1 jalapeno, seeded and chopped
4 green onions, sliced
2 garlic cloves, minced or pressed
½ teaspoon smoked paprika
2 cups Cabot Lowfat Plain Greek Yogurt
5 ounces Cabot Sharp Cheddar, grated (about 1¼ cups)
5 ounces Cabot Monterey Jack, grated (about 1¼ cups)
To see how to make this recipe, visit How Sweet It Is.
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