Smoky Skillet Hot Corn Dip


By Carlene Thomas with Healthfully Ever After

Serves 10

1⁄3 oz mayo
1⁄4 c greek yogurt 0 %
6 oz neufchâtel cheese
1⁄8 c shredded smoked mozzarella or gouda cheese
1 tsp liquid smoke
1⁄4 c red bell pepper chopped
1⁄4 c green bell pepper chopped
1⁄2 c white onion diced
1⁄2 tbsp minced jalapeño de-seeded
green onion and cilantro garnish
black pepper a few grinds over the top
crackers bread or endive to serve

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.