Skinny Red Enchilada Dip

• Vegetarian
• Gluten free

• Produce

  • 1 cup Black beans
  • 1/2 cup Corn, fresh or frozen
  • 4 oz Green chiles
  • 1 Green onion and cilantro

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 4 oz Cream cheese, low fat
  • 1 cup Greek yogurt, plain non fat
  • 1/2 cup Monterey jack cheese
  • 3/4 cup Mozzarella cheese, part skim

• Prepared

  • 1/2 cup Red chile enchilada sauce

Found on reciperunner.com

Description

Ingredients

• 4 ounces low fat cream cheese, softened
• 1 cup plain non fat Greek yogurt
• 1/2 cup red chile enchilada sauce
• 4 ounces diced green chiles, drained
• 1 cup black beans, rinsed and drained
• 1/2 cup fresh or frozen corn, defrosted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 3/4 cup shredded part skim mozzarella cheese, divided
• 1/2 cup shredded monterey jack cheese, shredded
• Green onion and cilantro for topping

Directions

• Preheat oven to 350 degrees
• In a large bowl whisk together the softened cream cheese, Greek yogurt, red enchilada sauce, chile powder, cumin, and salt until smooth.
• Fold in the green chiles, corn, black beans, 1/2 cup shredded mozzarella, and 1/2 cup monterey jack cheese with a rubber spatula until everything is combined.
• Pour the dip into a 6-8 inch cast iron skillet and top with the remaining mozzarella cheese.
• Bake for 20-25 minutes or until the cheese on top is melted and the dip is warm.
• Remove from the oven and top with green onions and cilantro if desired.
• Serve immediately.