
Mexican Street Corn Dip

COMBINE eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
STIR in corn kernels, jalapeño, red pepper, green onions and 2 tbsp. cilantro. TRANSFER to serving bowl.
SPRINKLE queso blanco and remaining cilantro over dip; SERVE with tortilla chips.
hard-boiled EGGS, peeled and coarsely chopped |
8
|
plain Greek yogurt |
1/4 cup
|
regular or light mayonnaise |
3 Tbsp.
|
lime juice |
3 Tbsp.
|
Tex-Mex seasoning |
1 tsp.
|
salt |
1/2 tsp.
|
pepper |
1/4 tsp.
|
corn kernels (thawed or lightly cooked) |
1 cup
|
jalapeño pepper, seeded and minced |
1
|
diced red pepper |
1/2 cup
|
green onions, thinly sliced |
2
|
chopped cilantro, divided |
1/4 cup
|
queso blanco |
1/2 cup
|
tortilla chips |
1 bag
|