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 kernels
0.5 cup(s)
Bell pepper(s)
0.667 cup(s)
Celery
0.667 cup(s), chopped
Plum tomato
0.667 cup(s), chopped
Uncooked red onion(s)
0.25 cup(s), chopped
Garlic
1 medium clove(s)
Red-wine vinegar
1 tsp
Olive oil
1 tsp
Black pepper
0.5 tsp
Table salt
0.25 tsp
Roasted red peppers (packed in water)
0.5 cup(s)
Plain low fat Greek yogurt
0.5 cup(s)
Low fat cream cheese
0.25 cup(s)
Uncooked scallion(s)
2 medium
Paprika
0.25 tsp
Weight Watchers Reduced-fat Mexican style shredded cheese
1 cup(s)
Cooked turkey bacon
3 slice(s)
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 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
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