Layered Southern Dip

Total Time
35 min
30 min
5 min
Here’s a Southern spin on the ever popular layered Mexican dip.


frozen corn kernels

½ cup(s), defrosted

uncooked bell pepper(s)

cup(s), chopped

uncooked celery

cup(s), chopped

plum tomato(es)

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


¼ tsp, smoked variety

Weight Watchers Reduced Fat Mexican style blend shredded 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 c


Serve with crudités or baked tortilla chips.

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