Smoky Skillet Hot Corn Dip
By Carlene Thomas with Healthfully Ever After
Mix the mayo, greek yogurt, neufchâtel cheese and shredded cheese in a bowl with liquid smoke.
Add in chopped veggies.
Mix mayo, greek yogurt, neufchâtel cheese, shredded cheese and chopped veggies in a large cast iron skillet in a single layer.
Broil about 5 minutes on the top rack until the dip begins to bubble and brown.
Top with green onion and cilantro. Grind black pepper over the top.
Serve with crackers, bread or endive.