Layered Southern Dip
- Total Time
- 0:35
- Prep
- 0:30
- Cook
- 0:05
- Serves
- 16
- Difficulty
- Easy
Here’s a Southern spin on the ever popular layered Mexican dip.
-
frozen corn kernels½ cup(s), defrosted
-
uncooked bell pepper(s)⅔ cup(s), chopped
-
uncooked celery⅔ cup(s), chopped
-
plum tomato(es)⅔ cup(s), chopped
-
uncooked red onion(s)¼ cup(s), chopped, finely chopped
-
garlic clove(s)1 clove(s), medium, finely chopped
-
red wine vinegar1 tsp
-
olive oil1 tsp
-
black pepper½ tsp, divided
-
table salt¼ tsp, divided
-
roasted red peppers (packed in water)½ cup(s), drained, finely chopped
-
plain low fat Greek yogurt½ cup(s)
-
low fat cream cheese¼ cup(s), softened
-
uncooked scallion(s)2 medium, whites finely chopped, greens chopped, separated
-
paprika¼ tsp, smoked variety
-
WeightWatchers Reduced Fat Mexican style blend shredded cheese1 cup(s)
-
cooked turkey bacon3 slice(s), crisp, crumbled
- 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.
- 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.
- 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.
- Serving size: 1/3 c