Smoky Skillet Hot Corn Dip


Recipe by Carlene Thomas with Healthfully Ever After

Serves 10

1⁄3 oz mayo
1⁄4 c Greek yogurt (non-fat)
6 oz neufchâtel cheese
1⁄8 c shredded smoked mozzarella or gouda cheese
1 tsp liquid smoke
1⁄4 c red bell pepper (chopped)
1⁄4 c green bell pepper (chopped)
1⁄2 c white onion (diced)
1⁄2 tbsp minced jalapeño (de-seeded)
green onion and cilantro (garnish)
black pepper
crackers (or bread or endive, to serve)

Mix mayo, greek yogurt, neufchâtel cheese and shredded cheese in bowl with liquid smoke. 

Add in chopped veggies and Libby's® Whole Kernel Sweet Corn.

Mix mayo, greek yogurt, neufchâtel cheese, shredded cheese and chopped veggies in large cast iron skillet in a single layer.

Broil about 5 minutes on top rack until dip begins to bubble and brown.

Top with green onion and cilantro. Grind black pepper on top, to taste.

Serve with crackers, bread or endive.