{recipe of the week} Mexicorn Dip w/ a healthy twist

My friend, Candice, introduced me to this yummy recipe.  It's easy to make and tastes delicious -- perfect w/ tortilla chips to serve at any gathering.  Recently, I used this leftover dip inside a yummy Quesadilla Pie but it'd also be good on a salad or served with chicken.

I tweaked the original recipe a bit...you can see my substitutions in blue, but I'll include the both varieties so you can decide which one you like best.

Mexicorn Dip

• 2 cups (8 ounces) shredded cheddar cheese
• 3 cans (11 ounces) Mexicorn, drained (I only had one can of Mexicorn so I used a can of sweet corn for the 2nd can and didn't add a 3rd)
• 1/4 cup chopped green onions
• 1/4 cup chopped red and green peppers
• 1 cup mayonnaise (I omitted the mayo and used 0% plain Greek yogurt instead)
• 2 c. (1 pint) sour cream (I used fat free -- you could even use the Greek yogurt in place of the sour cream, too.  My sour cream was about to expire so I wanted to use it up!)
• 1/2 c. finely chopped cilantro
• 1/2 tsp .cumin
• Few dashes of cayenne pepper ( left this out)
• Salt/pepper to taste
• Tortilla or corn chips

Mix all ingredients together.  Allow ingredients to blend overnight in fridge or several hours before serving.

Soooo easy and very delicious!

Enjoy! :)