Photo of Layered Southern dip by WW

Layered Southern dip

Total Time
30 min
30 min
0 min
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.


Frozen corn

½ cup(s), defrosted

Bell pepper

cup(s), chopped


cup(s), chopped

Plum tomato

cup(s), chopped

Red onion

¼ cup(s), minced


1 clove(s), finely chopped

Red wine vinegar

1 tsp

Olive oil

1 tsp

Black pepper

½ tsp, divided

Table salt

¼ tsp, divided

Roasted red peppers (packed in water)

½ cup(s), drained, finely chopped

Plain low fat Greek yogurt

½ cup(s)

Low fat cream cheese

¼ cup(s), softened


2 medium, whites finely chopped, greens chopped, separated


¼ tsp, smoked variety

Shredded reduced fat Mexican-style cheese

1 cup(s)

Cooked turkey bacon

3 slice(s), crisp, crumbled


  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 flavors 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