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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Cheese Dip - Low Fat Recipe

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This recipe for Mexican Cheese Dip - Low Fat is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups Plain 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.
1/4 cup snipped fresh cilantro.

Tortilla chips or crackers.
Directions:
Directions:
Line a small colander with 3 layers of cotton cheese cloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in the yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.

Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups shredded cheese, and 3 tablespoons cilantro.

Spoon into a small crock bowl or spread on a platter. Top with remaining cheese and cilantro.

Serve with tortilla chips or crackers.
Number Of Servings:
Number Of Servings:
4 cups dip
Preparation Time:
Preparation Time:
30 minutes, and chill overnight.

 

 

 

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