Skinny Red Enchilada Dip
This creamy, cheesy, red enchilada dip is completely addicting! Luckily it's lightened up!
Servings: 6 servings
Ingredients
- 4 ounces low fat cream cheese softened
- 1 cup plain Greek yogurt, low fat or full fat
- 1/2 cup red enchilada sauce
- 4 ounces diced green chiles
- 1 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt to taste
- 3/4 cup shredded part skim mozzarella cheese divided
- 1/2 cup shredded Monterey Jack cheese shredded
- Green onion and cilantro for topping
Instructions
- Preheat oven to 350° F.
- 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 and serve immediately.
Nutrition
Calories: 136kcal | Carbohydrates: 12g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 438mg | Fiber: 3g | Sugar: 4g