Layered Southern Dip
2
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 16 • Difficulty: Easy
Here’s a Southern spin on the ever-popular layered Mexican dip. It incorporates fresh summer produce with a rich, creamy layer that combines cream cheese, yogurt, scallions, roasted red peppers, and seasoning. Use fresh corn instead of frozen if it is in season. You can prepare this dip in a single layer in a ceramic baking dish or, if you would really like to show off the layers, divide the ingredients between two layers in a smaller, deeper clear bowl. The bacon and green scallions provide a salty, pretty finish to this appetizer. Serve with a variety of fresh vegetables or baked tortilla chips.
Ingredients
Frozen corn
½ cup(s), defrosted
Bell pepper
⅔ cup(s), chopped
Celery
⅔ cup(s), chopped
Plum tomato
⅔ cup(s), chopped
Red onion
¼ cup(s), sliced
Garlic
1 clove(s), large, finely chopped
Red wine vinegar
1 tsp(s)
Olive oil
1 tsp(s)
Black pepper
½ tsp(s), divided
Table salt
¼ tsp(s), divided
Roasted red peppers (packed in water)
½ cup(s), drained, finely chopped
Plain lowfat Greek yogurt
½ cup(s)
Light cream cheese
¼ cup(s), softened
Scallions
2 medium, whites finely chopped, greens chopped, separated
Paprika
¼ tsp(s), smoked variety
Shredded reduced-fat Mexican-style cheese
1 cup(s)
Cooked turkey bacon
3 slice(s), crisp, crumbled
Instructions
1
In a large mixing bowl, combine corn, peppers, celery, tomato, onion, garlic, vinegar, oil, 1/4 tsp pepper and 1/8 tsp salt; set aside to allow flavours to blend.
2
In another large mixing bowl, stir together roasted peppers, yogurt, cream cheese, scallion whites, paprika, remaining 1/4 tsp pepper and remaining 1/8 tsp salt; mash slightly with a fork.
3
Spread roasted pepper mixture in an even layer in bottom of 9-inch glass or ceramic pie plate; sprinkle with Cheddar. Spoon vegetable mixture over top; sprinkle with bacon and scallion greens.
4
Serving size: 1/3 cup
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