Layered Southern dip
1
PersonalPoints™ per serving
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 kernels
½ cup(s), defrosted
Uncooked bell pepper(s)
⅔ cup(s), chopped
Uncooked celery
⅔ cup(s), chopped
Plum tomato(es)
⅔ cup(s), chopped
Uncooked red onion(s)
¼ cup(s), chopped, finely chopped
Garlic clove(s)
1 medium 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 lowfat Greek yogurt
½ cup(s)
Low fat cream cheese
¼ cup(s), softened
Uncooked scallion(s)
2 medium, whites finely chopped, greens chopped, separated
Paprika
¼ tsp, smoked variety
Weight Watchers Reduced-fat Mexican style shredded cheese
1 cup(s)
Cooked turkey bacon
3 slice(s), crisp, crumbled