• 3 cups plain low-fat yogurt
    • 2 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 1/2 teaspoon seasoned salt
    • 1 medium red sweet pepper, diced
    • 2 cups frozen whole kernel corn, thawed
    • 1 cup canned black beans, rinsed and drained
    • 1 small tomato, seeded and chopped
    • 2 tablespoons canned diced green chilies
    • 2 cups shredded Mexican cheese blend
    • 1/4 cup snipped fresh cilantro
    • Fresh cilantro sprigs
    • Tortilla chips or crackers


    Cook Time: 30 minutes
    Chill: Overnight

    1. Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in yogurt. Cover with plastic wrap and chill overnight.
    2. Remove yogurt cheese from strainer; discard liquid. Transfer to a medium bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups of the cheese and the cilantro.
    3. Spoon into crock or spread on a platter. Top with remaining cheese and cilantrosprigs.
    4. Serve with tortilla chips or crackers. Makes 4 cups dip


    32 servings (2 tbsp.)