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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Cheese Dip-Recipe/Day #195 Recipe

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This recipe for Mexican Cheese Dip-Recipe/Day #195 is from Military Friends 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 All Natural Plain Yogurt
2 cloves garlic, minced
2 tsp ground cumin
½ tsp 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 Tbsp canned diced green chilies
2 cups shredded Mexican cheese blend
¼ cup snipped fresh cilantro
Directions:
Directions:
Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in 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 ½ cups shredded Mexican cheese blend, and 3 Tbsp cilantro.

Spoon into dish and top with remaining Mexican cheese blend and cilantro.

 

 

 

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