Hot Cheesy Corn Dip

Ingredients

4 oz Low fat or Greek yogurt cream cheese, softened
1/4 cup Plain low fat Greek yogurt
1 1/2 cup (or 15 oz can)Sweet corn, drained
1 (4 oz) canDiced green chiles, drained
1Green onion, diced
3/4 cup Cheese of choice, shredded (I used Colby)
1/4 cup Parmesan cheese, grated
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic powder
1/4 tsp Onion powder
Optional:1-2 pkts stevia or 1-2 tsp sweetener
Topping:2 tbs Shredded cheese
Optional:1 jalapeño, finely diced (for heat)

Method

Oven Preparation: Preheat oven to 400 degrees. Spray a small (8×8 or smaller) baking dish with cooking spray. Mix together softened cream cheese and greek yogurt in a large bowl. Drain corn and blot dry on a paper towel to remove excess water. Add corn, green chiles, green onion, cheeses, seasonings and mix to combine.

Pour corn dip into prepared baking dish, and bake for 15-20 minutes or until cheese starts to melt. Serve immediately, garnished with additional green onions, if desired.

Crockpot Preparation: Spray crockpot with cooking spray. Drain corn and blot dry on a paper towel to remove excess water. Add corn, green chiles, green onion, cheeses, seasonings to crockpot and mix to combine. Pour into crockpot and top with cream cheese and cover. Cook on low heat for 1-2 hours or until cheese is just melted. Uncover and add greek yogurt, and stir until cream cheese and greek yogurt is well combined. Cover and cook on high heat for an additional 15 minutes, or until the dip is heated through. Serve immediately, garnished with additional green onions, if desired.